Bachelors Chili Recipes
BACHELORS CHILI
Living by myself has forced me to start being more creative in the meals that I prepare. I can't make the larger dishes like I used to so I decided to improvise...and this was one of the results. I brought this idea up to a friend of mine that is a dietician, and he thought it was a great way to meet most basic dietary requirements.
Provided by The Bare Asp
Categories Stew
Time 3h10m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Brown beef and drain off the fat.
- Place in a crock-pot.
- Add tomatoes (stewed and whole).
- Add beans, corn and remaining ingredients.
- Cook in crock-pot until ready for serving.
- Now, I keep extra cans of corn and beans next to the crock-pot and as I take a serving, I open another can and add it to the mix.
- I have added Pinto beans, peas, mushrooms, and whole green chili’s as the week progresses and the really unique thing is that by weeks end, the pot you started with only slightly resembles what you have at the end.
- I have even thrown in shrimp and diced chicken to the mixture to make it even tastier.
- This meal can be left on a low setting the whole week and after a while it will morph into almost a gumbo.
- Great to snack on throughtout the day.
Nutrition Facts : Calories 170, Fat 3.2, SaturatedFat 1.1, Cholesterol 14.7, Sodium 190.1, Carbohydrate 27.1, Fiber 6.5, Sugar 6, Protein 11.3
PINTO BEAN CHILI
Cumin and chili powder season this traditional chili from Sandy Dilatush of Denver, Colorado. Quesadillas on the side make this Southwestern soup a meal.
Provided by Taste of Home
Categories Lunch
Time 2h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally., Meanwhile, for quesadillas, spread about 1 tablespoon of chilies on half of each tortilla. Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed. Cut each in half. Serve with chili.
Nutrition Facts : Calories 787 calories, Fat 34g fat (15g saturated fat), Cholesterol 120mg cholesterol, Sodium 1373mg sodium, Carbohydrate 72g carbohydrate (4g sugars, Fiber 18g fiber), Protein 51g protein.
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