Thursday, October 20, 2011

Mushroom and Black Bean Crock Pot Chili

This recipe was good, but I'd be lying if I said I could eat it without sour cream and chips, cause this stuff is hot.

- 1 pound ground turkey or chicken
– 1 pound mushrooms, any variety, sliced
- 2 cans of black beans, drained and rinsed
- 5 1/2 cups fat free vegetable broth
- 2 medium onions, chopped
- 1 can corn kernels, drained and rinsed
- 1 large zucchini, chopped
- 8 ounces tomatillos, husked, rinsed and chopped
- 2 fresh jalapenos, seeded and finely chopped
- 1 6-ounce can tomato paste
- 1/4 cup water
- 2 tbsp fresh lime juice
- 1/4 cup mustard seeds
- 1 tsp extra-virgin olive oil
- 2 tsp ground cumin
- 2 tbsp chili powder
- 4 garlic cloves, minced
- 1 tsp ground cardamom
- 2 tbsp minced canned chipotle peppers in adobo sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chopped fresh cilantro
- 1/2 cup diced tomatoes
- 1/2 cup reduced fat sour cream

Combine oil, mustard seeds, chili powder, cumin and cardamom in a 5- to 6-quart Dutch oven. Place over high heat and stir until the spices sizzle, about 30 seconds. Add onions, garlic, mushrooms, corn, jalapenos, zucchini, tomatillos and water. Cover and cook, stirring occasionally, until the vegetables are juicy, 5 to 7 minutes. Uncover and stir often until the juices evaporate and the vegetables are lightly browned, 10 to 15 minutes. Add broth, lime juice, tomato paste, salt & pepper and chipotles; mix well.
Place the beans in a 5- to 6-quart crock pot or slow cooker. Pour the hot vegetable mixture over the beans. Turn heat to high. Put the lid on and cook until the beans are creamy, 5 to 8 hours. Garnish with sour cream, cilantro and diced tomatoes right before serving

Entire recipe makes 10-1.5c servings

recipe adapted from here

Lettuce Wraps

The ingredients on this have varied for me, depending on what I have at home, but they have never done me wrong. This recipe is for about 2 people.

1lb ground chicken breast
1/2 medium onion, minced
1-2 carrots, shredded
1/2 cabbage, shredded
salt & pepper, a dash of each
2 large cloves garlic, minced
1 inch gnob fresh ginger, peeled & minced (I don't add hardly that much)
1 Tablespoon sesame oil
2 1/2 Tablespoons soy sauce
1 Tablespoon peanut butter
1/2 Tablespoon honey (I use Splenda)
1 Tablespoons + 1 teaspoon rice vinegar
2 teaspoons chili garlic sauce (or more if you like it hotter)
dash of fresh pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped (Paul isn't a fan)
1/4 cup peanuts (I've never added them)

1 head lettuce, cut into 2 halves

Sauté the onions and chicken. Add the veggies and cook until tender. Add the remaining ingredients and serve on lettuce leaves.