Tag: bell pepper

Three Bean and Beef Chili

by Pam on August 22, 2013

We had a cloudy day today, and although it was still warm, it made me want to make some comfort food. I had a little ground beef to use up so I decided to make a batch of chili. I found a recipe by Ellie Krieger^[1] that sounded perfect. I added an extra can of beans since I used less meat and it turned out delicious. I loved the smoky flavor the chipotle and adobe sauce gave to this chili. My daughter wasn’t home for this meal but my husband and I really loved it. When I asked my son what he thought, he said he didn’t like it too much. I can’t win them all.

Heat the oil in large Dutch oven over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until the vegetables are soft, about 10 minutes. Add the cumin, chili powder, oregano, and minced garlic then cook, stirring constantly, for 1 minute. Add the ground beef, breaking up the meat, until the meat is no longer pink. Stir in the tomatoes, beef broth, chipotle and adobo sauce, sea salt and freshly cracked pepper, to taste. Simmer, partially covered, stirring occasionally, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Taste and re-season if needed. Ladle into bowls and top with sour cream and green onions. Enjoy.

Print^[2]

Save^[3]

Three Bean and Beef Chili

Yield: 10

Prep Time: 10 min.

Cook Time: 60 min.

Total Time: 70 min.

Ingredients:

1 tbsp olive oil
1/2 sweet yellow onion, diced
1/2 red bell pepper, diced
2 tsp ground cumin
1 tsp chile powder
1/2 tsp oregano
1/2 lb extra-lean ground beef (90 percent lean)
1 (28oz) can of crushed tomatoes
2 cups beef broth
1 chipotle chile in adobo sauce, seeded and minced
1-2 tsp adobo sauce from the can of chipotles
Sea salt and freshly cracked pepper, to taste
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 (15 oz) can of chili beans in a zesty sauce

Directions:

Heat the oil in large Dutch oven over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until the vegetables are soft, about 10 minutes. Add the cumin, chili powder, oregano, and minced garlic then cook, stirring constantly, for 1 minute. Add the ground beef, breaking up the meat, until the meat is no longer pink. Stir in the tomatoes, beef broth, chipotle and adobo sauce, sea salt and freshly cracked pepper, to taste. Simmer, partially covered, stirring occasionally, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Taste and re-season if needed. Ladle into bowls and top with sour cream and green onions. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Ellie Krieger

References

^{^} Ellie Krieger (www.foodnetwork.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Incoming search terms:

Turkey Taco Lettuce Wraps

For a lighter alternative to taco shells, these lettuce taco wraps are fabulous!

Add your favorite toppings like reduced fat cheddar, light sour cream, chives, tomatoes or whatever you like on your tacos. Making your own taco seasoning is a healthier alternative to buying packaged taco seasoning, and uses less sodium, no sugar, no preservatives and no msg. It also saves you money if you are on a budget. If you prefer to use the package seasoning, simply replace it with the spices listed here.

Turkey Taco Lettuce Wraps
Gina’s Weight Watcher Recipes
Servings: 4 • Serving Size: 2 taco wraps • Old Points: 3 pts • Points+: 4 pts
Calories: 134 • Fat: 2 g • Carb: 10 g • Fiber: 2.4 g • Protein: 21 g • Sugar: 4

Ingredients:

1.3 lbs 99% lean ground turkey
1 tsp garlic powder
1 tsp cumin
1 tsp salt
1 tsp chili powder
1 tsp paprika
1/2 tsp oregano
1/2 small onion, minced
2 tbsp bell pepper, minced
3/4 cup water
4 oz can tomato sauce
8 large lettuce leaves from Iceberg lettuce

Directions:

Brown turkey in a large skillet. When no longer pink add dry seasoning and mix well. Add onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes.

Wash and dry the lettuce. Place meat in the center of leaf and top with tomatoes, cheese and salsa or whatever you prefer. (Toppings extra points)

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Chicken Ropa Vieja

This Cuban inspired dish is made with shredded chicken breast cooked in the crock pot, then sauteed with bell peppers, onions, cumin and lots of Latin flavor!

Cuban cuisine is a favorite of mine and Ropa Vieja, which translates as “old clothes” is a dish I love. It’s traditionally made with shredded skirt steak, and served over white rice and fried plantains.

I created this lighter version a few years ago using lean chicken breast instead, sometimes I even use boneless skinless thighs or a combination of both. I like to serve it with baked tostones^[1] (plantain chips) and a salad. Leftovers make a delicious burrito bowl (I love Chipotle!) served over brown Cilantro lime rice^[2], Southwestern black bean salad,^[3] lettuce and shredded cheese.

Chicken Ropa Vieja
gordon-ramsay-recipe.com
Servings: 6 • Size: 2/3 cup • Old Points: 4 pts • Points+: 4 pts
Calories: 184.5 • Fat: 6 g • Carb: 6 g • Fiber: 1 g • Protein: 24.5 g • Sugar: 1.5 g
Sodium: 149 mg • Cholesterol: 61 mg
Ingredients:

For the Slow Cooker:

3 (22.5 oz) skinless boneless chicken breasts
1 small onion, quartered
1 tomato, quartered
1 carrot, peeled and chopped
2 cloves garlic, peeled
2 bay leaves
kosher salt

To finish:

1 tbsp olive oil
2 cloves garlic
1 small onion, sliced long
1 small green bell pepper, seeded and thinly sliced
1 small red bell pepper, seeded and thinly sliced
1/4 cup dry white wine (or chicken broth)
1/2 cup tomato sauce
1 tsp cumin
1/4 tsp garlic powder
1/2 tsp kosher salt, plus more to taste
black pepper to taste

Directions:
Place chicken, 1 onion, tomato, carrot, and 2 cloves of garlic into crock pot. Add just enough water to cover, add bay leaves and salt and cook high for 4 hours until the chicken is tender. When done, remove chicken and shred with two forks; set aside. Reserve the broth.

In a large deep skillet, heat the olive oil over medium heat. Add the remaining garlic, onions, green peppers, and red peppers. Cook about 3 to 4 minutes, or until soft. Stir in the cooked chicken, tomato sauce, white wine, and about 3/4 cup of the reserved broth to create a sauce. Season with cumin, garlic powder, salt, and pepper. Cover and simmer on low for about 8 to 10 minutes, adding more broth and seasoning if needed. Makes 4 cups.

References

^{^} baked tostones (www.gordon-ramsay-recipe.com)
^{^} Cilantro lime rice (www.gordon-ramsay-recipe.com)
^{^} Southwestern black bean salad, (www.gordon-ramsay-recipe.com)