My husband would like to eat chili every week in the winter, so I enjoy trying different versions. I was immediately drawn to this recipe because it incorporates poblano chilies, my favorite. I loved the salsa verde shortcut as well. It would be perfect for a Super Bowl feast.
This recipe was adapted from True Comfort: More Than 100 Cozy Recipes Free of Gluten and Refined Sugar by Kristin Cavallari, via Good Morning America.com. I modified the method and proportions. I also topped the chili with crème fraîche instead of cashew crema because poblanos and crème fraîche are one of our ultimate flavor combinations. It offset the heat perfectly. Directions for the cashew crema are included below for a dairy-free version.
Yield: Serves 8
- 1 to 2 tablespoons extra-virgin olive oil or avocado oil
- 2 to 2 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch pieces (8 to 10 chicken thighs)
- 2 poblano chiles, seeds removed, chopped
- 1 large white or yellow onion, chopped
- 1 jalapeño, seeds and ribs removed, diced
- 4 large garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon onion powder
- coarse salt or pink Himalayan salt
- 2 (4-ounce) cans chopped green chiles
- 12 oz jarred salsa verde (I used Trader Joe’s)
- 2 (19-ounce) cans cannellini beans, drained and rinsed
- 4 cups chicken stock
- juice of 1 lime
- 1 avocado, diced or sliced, for garnish
- crème fraîche, sour cream, or cashew crema (recipe below), for garnish
- thinly sliced scallions, for garnish, optional
- cilantro, for garnish, optional
- Heat the oil in a large Dutch oven set over medium to medium-high heat.
- Add the chicken, season with salt and pepper, and cook until the chicken pieces are browned, 10 to 15 minutes.
- Add the poblanos, onion, and jalapeño, season with salt and pepper, and continue cooking until the onion has softened, about 5 minutes.
- Add the garlic, cumin, paprika, oregano, garlic powder, pepper, onion powder and a big pinch of salt. Stir, and cook for 5 minutes, until fragrant.
- Reduce the heat to low and add the canned green chiles, salsa verde, and cannellini beans; cook for 5 minutes, stirring it occasionally to bring the flavors together.
- Bring the heat back up to medium and add the chicken stock. Bring the chili to a simmer, reduce the heat, and let it cook, occasionally stirring it from the bottom to prevent burning, for about 1 hour, or more, until desired thickness is achieved.
- Just before serving, add lime juice; stir to incorporate. Adjust seasoning with additional salt and pepper, as needed.
- Garnish each bowl of chili with avocado and a dollop of crème fraîche, sour cream or cashew crema (recipe below). Top with a sprinkle of sliced scallions and/or minced cilantro, as desired.
For the Cashew Crema:
- Place 1 cup of raw cashews in a high-powered blender and add half a cup of water.
- Blend on high speed until the crema is completely smooth, 2 minutes.
Note: The crema will keep well in an airtight container in the fridge for up to 5 days.
Posted in Chicken (Poultry), Recipes, Soups, Stews, & Chowders
Tags: boneless skinless chicken thighs, cannellini beans, cashew crema, chicken, chicken thighs, Chile verde, chili, creme fraiche, dinner, jalapeño, poblano, poblano chilies, salsa verde, smoked paprika, Super Bowl, white chili
This is another crowd-pleasing, one-pot, comfort food dish. I was immediately drawn to this recipe because making cast iron skillet cornbread on top of skillet chili is genius. Calling it a pie makes it even more fabulous!
This recipe was adapted from HowSweetEats.com. I modified the proportions and added thinly sliced kale to the chili. The smoked paprika was essential to the finished dish. Great.
Yield: Serves 6
For the Chili:
- 1 large sweet or yellow onion, diced
- 4 large garlic cloves, minced
- 4 cups thinly sliced kale (ribs and stems removed)
- 1 (4 ounce) can diced green chiles
- 1 1/2 cups cooked, shredded chicken (I used grilled chicken thighs)
- 1 1/2 tsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp coarse salt
- ¼ tsp freshly ground black pepper
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 2 cups chicken stock
For the Cornbread Topping:
- 1 cup finely ground yellow cornmeal
- 1 cup all-purpose or whole wheat pastry flour
- 1 T light brown sugar
- 1 T baking powder
- ½ tsp baking soda
- ½ tsp coarse salt
- 2 large eggs
- 1 cup milk
- 1 (4 ounce) can diced green chiles
- 1/2 cup unsalted butter, melted
- plain greek yogurt or sour cream
- cilantro, chopped
- scallions, sliced
- jalapeño slices
- lime wedges
Preheat the oven to 350 degrees F, preferably on convection.
Heat a large skillet over medium-low heat and add the olive oil. (I used a 12-inch cast iron skillet.)
Add the onions and garlic with a pinch of salt. Cook, stirring occasionally, until they soften, about 3 minutes.
Add the thinly sliced kale leaves and continue to cook until tender, about 5 additional minutes.
Stir in the diced green chiles and shredded chicken.
Add in the cumin, paprika, salt and pepper. Stir well until the spices are combined with the mixture.
Stir in the cannellini beans, corn and chicken stock. Taste and add more salt and pepper, if needed. Reduce the heat to low while you make the cornbread topping.
In a large bowl, stir together the cornmeal, flour, sugar, baking powder, soda and salt.
In a smaller bowl, stir together the eggs and milk.
Pour the egg mixture into the dry ingredients, stirring until just almost combined.
Stir in the green chiles. Stir in the melted butter until combined.
Drop spoonfuls of the cornbread over the chili, using the back of the spoon to spread it slightly, if necessary.
Bake the skillet for 20 to 25 minutes, or until the cornbread layer it set. Be sure to check that the cornbread is set in the center- sometimes it needs a few extra minutes to cook through.
Serve with sour cream/greek yogurt, cilantro, scallions, corn, jalapeño, and limes for spritzing, as desired.
Posted in Casserole, Chicken (Poultry), Greens, Recipes, Soups, Stews, & Chowders
Tags: beans, cannellini beans, cast iron, chicken, chicken thighs, chili, comfort food, jalapeño, kale, one-pot, pie, skillet, skillet cornbread, smoked paprika, Super Bowl
We have a new favorite chili in our house! It may double as a new favorite Super Bowl meal too. 😉 I was a little concerned about using sausage as such a primary ingredient but the end result was very balanced. It was hearty, full-flavored, and a perfect compliment to our mandatory guacamole appetizer. I also loved that it could be prepared in advance.
I was initially drawn to the recipe because it was titled “BLT Chili” which sounded intriguing and delicious. After reading further, I realized that it was not related to a BLT but was created by chef Laurent Tourondel of BLT Burger in Las Vegas. Funny.
- In a large, enameled cast-iron Dutch oven or casserole, heat the oil.
- Add the sausage and cook over high heat, breaking it up, until browned, about 15 minutes.
- Add the onions, bell pepper and garlic; cook over moderately high heat, stirring, until the onion is translucent, 8 minutes.
- Add the tomato paste and cook for 3 minutes.
- Add the chili powder, paprika, cumin and oregano and cook for 1 minute.
- Add the tomatoes, beans, corn and water and cook over moderately low heat, stirring occasionally, until thickened, about 1 hour.
- Season with salt and pepper.
- Serve the chili over rice, if desired, with shredded sharp cheddar cheese, sour cream, chopped red onion, pickled jalapeños, cilantro and hot sauce as optional toppings.
Posted in Holiday, Pork, Recipes, Soups, Stews, & Chowders
Tags: chili, corn, cumin seeds, dinner, kidney beans, paprika, pork sausage, red bell pepper, Super Bowl, sweet Italian pork sausage, sweet paprika, tomatoes
This recipe is absolute GENIUS. It was a genius idea for me to make it on Super Bowl Sunday too. I am usually cooking while my family is watching the game- and commercials- in another room. This year, the meal was cooked and ready to go; it was kept warm in the pressure cooker with the lid in place while I was sitting on the sofa with everyone. 🙂
This recipe was adapted from The New York Times, contributed by Melissa Clark. I increased the garlic and used ground turkey and whole wheat spaghetti. I also made it in my stove top pressure cooker instead of an Instant Pot. We enjoyed it with garlic bread and Caesar salad. Great.
Yield: Serves 4 to 6
For the Sauce:
- 3 tablespoons extra-virgin olive oil
- 2-4 garlic cloves, very thinly sliced
- ¼ teaspoon red-pepper flakes
- ¼ teaspoon freshly ground black pepper
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon kosher salt
- 2 basil sprigs, plus more thinly sliced for serving
- 8 ounces whole wheat spaghetti (not thin spaghetti), broken in half
- 2 tablespoons grated Parmesan, plus more for serving
- 1 cup ricotta (optional)
For the Meatballs:
- 1 pound ground turkey (or substitute veal, pork or beef)
- ¼ cup panko bread crumbs
- ¼ cup grated Parmesan
- 2 tablespoons chopped basil
- 1 large egg
- 1 teaspoon kosher salt
- 1 to 2 garlic cloves, finely grated or minced
- Heat 2 tablespoons oil in a stove top pressure cooker or Instant Pot on sauté. Stir in garlic, red pepper and black pepper, and cook for 1 minute or until fragrant.
- Stir in tomatoes, salt and basil sprigs; cook, stirring occasionally, for 10 minutes.
- Meanwhile, make the meatballs: In a large bowl, mix together ground meat, bread crumbs, Parmesan, chopped basil, egg, salt and garlic. Roll into 1 1/4-inch balls. (I used a large cookie scoop and placed them on a large plate, shaping them into balls when I placed them into the pot.)
- Pour 1 cup water into sauce in pot, scraping up any browned bits on bottom of pot.
- Scatter uncooked spaghetti over the sauce.
- Drizzle remaining 1 tablespoon oil over spaghetti, stirring gently (try to keep the spaghetti on top of the sauce), then top with meatballs.
- Cover and cook on high pressure for 5 minutes. Manually release the pressure, then remove the cover and stir to separate the spaghetti.
- Stir in 2 tablespoons Parmesan.
- At this point, the pasta will be almost but not quite cooked through. Place the top back on the pressure cooker (loosely) and let it sit for 3 to 10 minutes, until the sauce has thickened and spaghetti is al dente but not mushy.
- Serve dolloped with ricotta, if using, and sprinkled with thinly sliced basil and more Parmesan if you like.
Posted in Holiday, Pasta, Pressure Cooker, Quick, Recipes
Tags: basil, dinner, ground beef, ground turkey, Instant Pot, Italian, meatballs, parmesan, Parmigiano Reggiano, pasta, pressure cooker, ricotta, spaghetti, Super Bowl, whole wheat
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This classic recipe is going to be my new go-to chili. It was easy to prepare, a little bit lighter, using ground turkey and omitting cheese, and is only mildly spicy- a crowd-pleaser. The heat can easily be increased by adjusting the amount of chili powder to taste. It had a wonderful combination of seasonings including cinnamon and cocoa powder.
I used all white beans but this dish would be delicious with any type of beans or an interesting combination. 🙂 We ate it over brown rice with cornbread and green salad on the side. It would be perfect to serve at a Super Bowl feast!
This recipe was adapted from Bon Appétit. It was part of a “sleeper hit recipe” collection from the magazines’ archives. The collection contains tried and true favorite recipes from back in the day that may be passed over due to blurry, low-resolution (aka unappealing!) photos. I’m happy that they brought them to my attention. I’ll have to try others. 🙂
- 2 tablespoons olive oil or vegetable oil
- 2 medium yellow onions, chopped
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1 1/4 pounds lean ground turkey
- 4 T chili powder
- 2 bay leaves
- 1 T unsweetened cocoa powder
- 1 1/2 tsp coarse salt, plus more to taste
- 1/4 tsp ground cinnamon
- 1 28-ounce can diced tomatoes
- 3 cups chicken stock or beef stock
- 1 cup (8 oz) tomato sauce
- 3 15-ounce cans small white beans, such as Cannellini, rinsed, drained (or any combination of beans such as kidney and/or black beans)
- thinly sliced red onion, for garnish
- chopped fresh cilantro, for garnish
- plain low-fat yogurt or light sour cream, for garnish
- Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes.
- Add oregano and cumin; stir 1 minute. Increase heat to medium-high.
- Add turkey; stir until no longer pink, breaking up with back of spoon.
- Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.
- Add beans to chili and simmer until flavors blend, about 10 minutes longer.
- Discard bay leaves. Taste and adjust seasoning, as desired.
- Ladle chili into bowls. Pass red onion, cilantro and yogurt/sour cream toppings separately.
Note: Chili be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving with toppings.
Posted in Chicken (Poultry), Holiday, Recipes, Soups, Stews, & Chowders
Tags: black beans, cannellini beans, chili, cilantro, cocoa, cocoa powder, cumin, dinner, ground turkey, kidney beans, lighter, red onion, stew, Super Bowl
Who isn’t a fan of an ice cream sandwich? We love every variation in my house, so, naturally, I had to try this version using vanilla cupcake tops.
This recipe was adapted from Food and Wine, contributed by Candace Nelson. I made the cupcake tops using a muffin top pan to give them more surface area- genius, right?
We gobbled up these all-American treats for dessert during the Super Bowl this year. I filled half with salted caramel gelato and half with vanilla bean ice cream. The vanilla ice cream-filled sandwiches were our favorite.
Yield: Serves 6
- Preheat the oven to 325°, preferably on convection. Coat a standard muffin pan or a muffin top pan with cooking oil spray.
In a medium bowl, whisk the flour with the baking powder and salt.
- In a small bowl, whisk the milk with the vanilla.
- In a stand mixer fitted with the paddle, beat the butter with the sugar
at medium-high speed, scraping down the bowl once or twice, until light and fluffy, about 2 minutes.
- At medium-low speed, beat in the eggs one at a time until incorporated.
- At low-speed, beat in the dry ingredients and the milk mixture in 3 alternating additions until smooth.
- Spoon about 1/4 cup of the batter into each prepared cup.
- Bake the cupcakes for 15 minutes if using a muffin top pan, or about 18 to 25 minutes in a standard pan, until a toothpick inserted in
the centers comes out clean.
- Let cool in the pan for 5 minutes, then cool
completely on a wire rack, about 1 hour.
- Working with 1 cupcake at a time, carefully slice off the cake top. Reserve
the cupcake bottom for another use.
- Arrange the top smooth side down
on a platter. Repeat with the remaining cupcakes. Freeze the tops for 1 hour.
- Spread 1/4 cup of the ice cream
onto each of 6 cupcake tops.
- Close the sandwiches with the remaining cupcake tops and gently press together. Wrap individually in plastic wrap.
- Freeze for at least 30 minutes before serving.
Note: The ice cream sandwiches can be wrapped in plastic and frozen for up to 1 week. Let soften at room temperature for 10 minutes before serving.
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Posted in Baking, Cupcakes, Good Sweets, Good Eats (Desserts), Holiday, Ice Cream, Recipes
Tags: cupcake tops, cupcakes, dessert, gelato, ice cream sandwiches, muffin tops, pistachio, salted caramel, sorbet, Super Bowl, vanilla, vanilla cupcakes