I don't like to lose so when I entered into a Chili Cook Off I needed a winning recipe. It's so hard to chose what is just right. Choosing a pork based chili might win some extra points for being a bit different than the traditional. Leaving the meat out totally and going with Chili Chili Bang Bang could be the right choice. (It's a recipe with zero meat but different types of beans. Stepping way out of the normal and bringing a Butternut Squash Chili could wow the judges as it is a white chili with loads of color. Of what to do. I want to win. 

Help me out please. 

Chili Chili Bang Bang

  • 1 14.5 ounce can diced tomato, with juice
  • 1 15.5- ounce can black bean, rinsed and drained
  • 1 15.5- ounce can chickpea, rinsed and drained
  • 1 onion, chopped, about 3/4 cup
  • 1 red bell pepper, chopped, about 2/3 cup
  • 1 green bell pepper, chopped, about 2/3 cup
  • 2 stalk celery, chopped, about `1/2 cup
  • 1 carrot, chopped, about 1/2 cup
  • ⅔ cup mushrooms, quartered
  • 1/2 zucchini, cubed, about 2/3 cup
  • 2 clove garlic
  • ⅔ tablespoon chili powder
  • ⅔ tablespoon ground cumin
  • ¾ teaspoon dried oregano
  • ¾ teaspoon dried basil
  • ⅓ teaspoon cayenne pepper

Cooking Instructions

1. Combine everything into a 5 quart slow cooker.2. Cover and cook for 8 hours on low, while you’re at work! This recipe is meatless but feel free to add 1 lb of shredded chicken, ground beef or turkey.

That sounds soooo easy to make. Maybe it is too easy?

Butternut Squash Chili 

  •  tablespoon olive oil
  • 1 carrot, diced
  • 1 stalk celery diced
  • 1 onion , diced
  • 2 clove garlic , minced
  • 1 teaspoon thyme minced
  • 2 cups butternut squash diced
  • 1 pound Great Northern bean, drained and rinsed
  • 1 pound ground turkey, browned and crumbled
  • 2 ½ cups chicken broth
  • 2 cups kale chopped

Cooking Instructions

Add the turkey meat to a saute pan and cook over medium high heat until cook completely and browned.Drain into a colander to drain any excess oil and set aside.In a dutch oven or stock pot, add the olive oil, carrot, onion, and celery.Saute over medium heat for approximately 3-4 minutes or until the vegetables become soft.Add the garlic and thyme and saute for an another minute.Add the butternut squash, beans, turkey meat, and chicken both.Bring to a boil and then reduce the heat to medium-low and simmer for 15 minutes.Add the cream and chopped kale and stir to combine well.Simmer for an additional 4-5 minutes until the kale is wilted.Serve the topped with your favorite garnishes

Finally this recipe is a tried and true favorite in house.

Pork Loin Chili- You'll never go back to the other stuff!

  • 4 tablespoons coconut oil
  • 3 pounds boneless pork loin, cut into 2-inch cubes
  • Kosher salt
  • Freshly ground black pepper
  • 1 onion, cut into 1-inch dice
  • 2 cloves garlic, minced
  • 2 red bell peppers, seeded and cut into 1-inch dice
  • 3 jalapeno peppers, seeded and minced
  • 2 tablespoons light brown sugar
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 teaspoons cayenne pepper
  • 3 (15-ounce) cans diced tomatoes, with juice
  • 1/2 cup prepared black coffee
  • 2 (15-ounce) cans black beans, drained
  • 2 (15-ounce) cans kidney beans, drained
  • 1 small chopped jalapeno, for garnish

Pour 2 tablespoons of the oil into a large, heavy bottomed stockpot and place over high heat for 2 to 3 minutes. Season the pork with a dash of salt and pepper and brown it in batches, 3 to 5 minutes per batch. Set aside the browned pork.

Put the remaining oil into the pot and add the onion, garlic, bell pepper and jalapenos. Season the veggies with the brown sugar, chili powder, cumin, cayenne, salt, pepper and cilantro. Sweat the vegetable mixture over medium heat for 10 minutes, until the onion is soft. Add the pork back to the pot along with the tomatoes and coffee. Add the beans, stir well, bring up to a simmer and then lower the heat to the lowest setting.

Let simmer 2 to 3 hours, until the pork is juicy and buttery soft.

This is the best chili ever! You can adjust the spiciness of the chili with the amount and type of pepper you use. I make two batches, one for the kids, and one for Dean and I to enjoy.

Just in case those aren't enough choices. Pineapple Chili is also being tossed around as an option.

You win either way as now you have more recipes to work with in your kitchen for your family.

To your best health,

Coach Nancy



You may also like

Leave a Reply

Your email address will not be published. Required fields are marked

{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}