Irving's Place

3 Bean & Pork Slow Cooker Chili

 

9-Can Chili

1 lb extra lean ground beef

1 onion, chopped

2 cans rotel tomatoes

2 can diced tomatoes w/garlic

1 can diced tomatoes

1 8oz can tomato sauce

1 can white beans

1 can black beans

1 can pinto beans

1 16 oz bag cole slaw mix

Brown onion and ground beef together, drain. Combine all ingredients into large pot and heat to boil.

1-Point per cup or Core

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Easy Sausage Chili

3/4 pound bulk turkey sausage
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
1/4 cup tomato paste
1/2 tsp dried thyme
1/4 tsp pepper
2 (14 1/2 oz) cans whole tomatoes, undrained and chopped
1 (15 oz) can kidney beans, drained
1/4 cup fat free sour cream
diced tomato

     Combine sausage, onion, bell pepper, and celery in a large Dutch oven or pot. Cook over medium heat until sausage is browned and vegetables are tender, stirring to crumble sausage. Drain mixture in a colander. Wipe drippings from pan with paper towel. Return sausage mixture to pan. Add tomato paste and next 4 ingredients and bring to a boil. Cover, reduce heat, and simmer 35 minutes stirring occasionally. Ladle chili into bowls and top with sour cream and diced tomato.

     4 servings (1 1/2 cup each) @ 6 points

 

CINCINNATI-STYLE CHILI

 

1 pound ground beef (seven percent fat or less)

1 (28 ounce) can crushed tomatoes in puree

2 red onions, chopped

4 carrots, sliced (2 cups)

1/3 cup barbecue sauce

3 tablespoons chili powder

2 tablespoons red wine vinegar

2 tablespoons light mollasses

1 tablespoon paprika

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1 tablespoon corn meal

1/4 cup light sour cream

1. Spray a large nonstick skillet with nonstick spray and set over medium-hig heat.  Add the feef and cook. , stirring frequently to break it up, until almost cooked through, about five minutes.

2. Transfer the beef to a 5 - 6 quart slow cooker.  Add the tomatoes, onions, carrots, barbecue sauce, chili powder, vinegar, molasses, paprika and allspice, and cloves; mix well.  Cover and cook until the vegetables are fork tender. 4-5 hours on high or 8-10 hours on low.

3. About twenty minutes before the cooking time is up, gradually stir in the cornmeal.  Cover and cook on high until thickened, about 15 minutes.  Serve chili with sour cream.

1 cup with 1 tablespoon sour cream = 6 POINTS

 

 

BEAN AND MACARONI STEW

1 can diced tomatoes

¾ cup uncooked medium whole wheat pasta

¼ cup chopped onion

¼ cup chopped green pepper

1 ¾ cups vegetable broth

1 TBS. chopped fresh basil

1 tsp. Worcestershire sauce

1 clove garlic, finely chopped

1 can (16 oz.) kidney beans, drained

½ can garbanzo beans, drained

Mix all ingredients in 2 -quart saucepan.

Heat to boiling, stirring occasionally.

Reduce heat and cover.

Simmer 15 minutes, stirring occasionally until

pasta is tender.

4 servings 4 POINTS each or CORE

 

Meatless Pumpkin Chili Mexicana
 Core Recipe

½ c chopped onion
1 c chopped red bell pepper
1 clove garlic, finely chopped
2 (14.5 oz) cans diced tomatoes, undrained
1 (15 oz) can pumpkin
1 (15 oz) can tomato sauce
1 can (15.25 oz) kidney beans, drained
1 can (4 oz) diced green chiles
½ c whole kernel corn
1 Tbsp chili powder
1 Tbsp ground cumin
1 tsp salt
½ tsp ground black pepper

In a large Dutch oven over medium-high heat, add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes until tender.

Add tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.

Serves 6
3 Points Per Serving

Pumpkin Chili Mexicana

cooking spray

1/2 cup chopped onion

1 large cup chopped red bell pepper

1 clove garlic, finely chopped

1 lb extra lean ground beef

2 (14 1/2 oz) cans diced tomatoes, undrained

1 (15 oz) can solid packed pumpkin

1 (15 oz) can tomato sauce

1 (15 oz) can kidney beans, drained

1 (4oz) can diced green chilies

1/2 cup corn

1 TBS chili powder

1 tsp ground cumin

1 tsp salt

1 tsp black pepper

 

Heat cooking spray in large sauce pan over medium high heat.  Add onion, bell pepper and garlic; cook, stirring frequently 5-7 minutes or until tender.  Add ground beef and cook until browned, drain.  Add the rest of the ingredients.  Bring to a boil.  Reduce heat to low; cover and cook, stirring occasionally for 30 minutes. 

(Can also be simmered in the crock pot on low 5-7 hours)

 

Makes 8 servings @ 2 POINTS or all CORE

 

One Point Chili

10 oz. lean ground turkey

1 large onion, chopped

Chopped garlic

4 stalks diced celery

2 red bell peppers, chopped

2 zucchini, chopped

2 yellow squash, chopped

1 can diced tomatoes

1 can black beans, drained

2 cans fat free chicken broth

1 package chili seasoning mix

Spray a large pot and sauté onion and garlic

until clear. Add turkey and brown. Add all other ingredients. Bring to a boil and then lower the heat. Simmer until soft.

Serving Size = 1 Cup

 

Stew Stuff
Core Recipe

1 ½ pounds ultra lean stew meat
1 onion, diced
4 cloves garlic, minced
½ cup frozen green peas
1 cup baby carrots
3 Tbsp bouillon granules
2 cups water

Brown meat in a large skillet. Add all ingredients & simmer over a low heat for 3 hours. Serve over brown rice, whole wheat pasta, or cous cous.

Serves 6 - 8

 

White Chicken Chili
Core Recipe

6 cups chicken stock
1 lb. bag great northern beans
2 medium onions, chopped
6 cups diced cooked chicken (aprx. 6 breasts)
2 jalapeno peppers, seeded & diced
2 diced chili peppers
1 1/2 teaspoons oregano
2 teaspoons cumin
1/4 teaspoon cayenne pepper
2 garlic cloves, minced
1 cup salsa
1 tablespoon canola oil
salt to taste

Rinse your beans! There are always small rocks & dirt clumps in bags of dry beans. Make sure they are clean prior to using them. Soak the beans overnight in the stock pot you'll use the next day to cook them in.

Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently. Add chicken and salsa. Sauté pepper, spices, and the remaining onions and garlic in the oil and add to the chili. Simmer for one more hour.

Garnish with fat free sour cream & reduced fat cheese. I also love to crumble up a 6 - 10 baked tortilla chips on top for a little crunch. The Point value is technically 2.68 per cup, but I round it up & count it as 3.

Points: 3 Per Cup (for those of you following the Flex plan)

 

Turkey Chili

 

Serves 12 - CORE

 

2 lbs. of lean ground turkey

1-1/2 cups of chopped onion

1 cup chopped green pepper

3 cloves of garlic, diced

2 (28 oz.) cans low sodium tomatoes in puree, chopped OR two cans of crushed tomatoes

1 (6 oz.) can low sodium tomato paste

2 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons oregano leaves

1 can red kidney beans, drained and rinsed

1 can white kidney beans, drained and rinsed

 

Brown the turkey in a dutch oven.  Add the onion, green pepper and garlic as the turkey is browning.  Pour off the fat.

 

Add the remaining ingredients.  Bring to a boil.  Cover and reduce heat.  Allow to simmer for 30 minutes.  

 

 

You can adjust the spices to your taste and use whatever combination of beans you might like.  I have also made this where I added in 2 cups of water and let it simmer for 1-1/2 hours.  It makes a good amount of food and freezes wonderfully for leftovers (tastes even better!!).  You can serve this over brown rice, couscous or polenta and also top it with fat free shredded cheddar cheese or fat free sour cream.