Posted in Crock Pot, Gluten Free, Kitcheninspirations Original Recipe, Main Courses, Vegan, Vegetarian, tagged Avocado, cilantro, comfort food, delicious, Gluten Free, low fat, Mexican, onion, tasty, Vegetarian on February 20, 2017|
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We had a bunch of dear friends for Superbowl a few weeks ago and I made this vegetarian chili. I know I’m a little late, but I wanted to capture the recipe for next year. It was delicious and it makes a huge amount (1 L or 8 cups). It has a lot of great flavours and textures, I’ll definitely add it to my repertoire for future Superbowl parties.
Vegetarian Butternut Squash Chili
A KitchenInspirations Original Recipe
Makes 1 L (8 cups)
- 180 g (1 cup) dried red kidney beans (soaked for 12 hours)
- 1 small onion, diced (100 g)
- 1 small carrot, diced (100 g)
- 1/2 butternut squash, diced (150 g)
- 2 celery ribs, diced (100 g)
- 250 mL puréed tomatoes (200 g)
- vegetable stock or water, to cover
- 1 tbsp tomato paste
- 1 tbsp red pepper paste
- 2 tsp ground cumin, toasted
- 1 tsp oregano
- 1 tsp cocoa powder
- 1 tsp smoked sweet paprika
- 1/2 tsp chili powder
- 1 cup frozen corn
- 1 cup Pearl Barley, cooked
- 1 avocado, for garnish
- 1/2 cup sour cream, for garnish
- chopped cilantro, for garnish
- Put the beans in a pot, cover with 2 inches of water, and bring to a boil. Boil for ten minutes. Drain.
- Combine beans with everything but the frozen corn, cooked barley and the garnishes in the bowl of a slow cooker. Add enough water to cover. Cook for 8 hours on low or until beans are tender. Add frozen corn and cooked barley about 30 minutes before serving to allow to heat through.
- Serve with garnishes or plain.
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Posted in Crock Pot, Gluten Free, Kitcheninspirations Original Recipe, Ladies Night, Main Courses, Meat, Recipes, Slow Cooker, turkey, Weight Watchers Recipes, tagged Avocado, cheese, chili, chocolate, cilantro, cinco de mayo, crock pot, delicious, garnishes, Gluten Free, Mexican, onion, slow cooker, tangy, tasty, tomato, turkey on May 11, 2015|
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The Japanese Sakura Cherry Blossoms in High Park
Our Cherry Blossom tree in the front yard
Cinco de Mayo Inspired Turkey Chili
A Kitcheninspirations Original Recipe
- 1 cup dried red kidney beans, soaked overnight in water
- 250 g sweet onions, chopped
- 25 g garlic, finely chopped
- 300 mL tomato sauce
- 2 tbsp tomato paste
- 500 mL water and or chicken stock
- 900 g ground turkey breast
- 1 1/2 tbsp cumin
- 1 tbsp coriander
- 1/2 tsp smoked paprika
- 1/2 tsp chili
- 1/2 tsp sea salt
- 5 g dried ancho chili (seeds and veins removed)
- 1 tbsp unsweetened cocoa
- 30 mL tequila (a nice smokey one)
- 1 ripe avocado, sliced thinly
- 10 tbsp Greek Yogurt (approx 150 mL)
- 10 tbsp mozzarella cheese
- handful of Cilantro, or to taste
- 3-4 Green onions, finely chopped
- 1 red chili pepper, finely sliced
- Pre-heat slow cooker on high. Rinse beans and add to the slow cooker along with the onions, garlic, tomato sauce, tomato paste and the water and/or stock and give it a good stir.
- Brown the turkey meat in a very hot cast iron pan in batches. Add the browned turkey and juices into the slow cooker in batches. Once you have browned all of the turkey, remove the pan from the heat and deglaze the pan with the tequila, scraping off all the delicious turkey bits from the pan. Add this liquid into the slow cooker.
- Give the chili a good stir. Cook on high for 4-5 hours or until the beans are fork tender. If the chili is too liquidy, then remove the lid for the final hour of cooking.
- Serve hot garnished with sliced avocado, a tablespoon of yogurt or sour cream, cilantro, chopped green onion, shredded mozzarella cheese and finely sliced peppers.
Based on 10 Servings
It’s heavy on the points but high on flavour.
A delicious Mexican Flavoured Chili
Ladies Night May 2015
I should have set up the tri-pod for an all in shot.
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