Peanut Chili

This recipe has been a family favorite for years - it's chocked full of vegetables. I have not yet tried this specific recipe with a different 'nut' for those that are sensitive to peanuts, but I have tried walnuts in a recipe below and it worked well. Can you prepare this recipe in 10 minutes? Not quite. It does take time to prep the ingredients, even using a food processor. BUT seriously, this one is worth it. Of the four recipes here, my family votes this the #1 favorite. I hope you too enjoy it.


Ingredients

• 2 onions, chopped

• 4 cloves garlic, chopped or minced

• 1 tablespoon avocado oil

• 4 cups peanuts (1 lb unsalted)

• 3 stalks celery, chopped

• 3 carrots, chopped

• 2 jalapeno or serrano chiles, chopped

• 1 large green pepper, chopped

• 2 tablespoons chili powder

• 2 tablespoons fresh oregano or 1 tablespoon dried

• 2 tablespoons fresh basil or 1 tablespoon dried

• 2 tablespoons cumin

• 3/4 teaspoon salt

• 1/4 teaspoon pepper

• 1/8 teaspoon cayenne

• 3 1/2 cups chopped tomatoes (35 oz)

• 3 1/2 cups vegetable broth

• 2 tablespoons molasses

Instructions

1. Use 1/2 c peanuts chopped for garnish. The rest, pulse until minced/cling together.
   Heat oil, add onions, garlic, about 8 minutes.

2. Add celery, carrots, chiles, and bell pepper, cook 5 - 7 minutes.

3. Stir in spices.

4. Add peanuts, tomatoes, broth, molasses.

5. Boil, then simmer about 30 minutes.

6. Serve peanut chili with cilantro, lime wedges, and hot sauce.

Slow-Cooker Vegetarian Chili

* Adapted from www.allrecipes.com

Looking for an easy-to-prepare all-around delicious vegetarian chili? This recipe fits the bill. I appreciated the flavor that the optional coconut milk provided.

Makes 12 cups.

Ingredients

• 2 cubes vegetable bouillon or 1 cup vegetable broth

• 1 tablespoon ground cumin

• 1 clove garlic, minced

• 2 teaspoons chili powder

• 1 teaspoon ground turmeric

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1 teaspoon ground red pepper

• 1 cup water (omit if you use vegetable broth)

• 1 15-ounce can black beans, rinsed and drained

• 1 15-ounce can dark red kidney beans, drained and rinsed

• 1 15-ounce can vegetarian baked beans

• 1 14.5-ounce can diced tomatoes

• 1 onion, diced

• 2 stalks celery, diced

• 1 cup carrot, diced

• 1 cup fresh green beans, trimmed and cut into 3/4-inch pieces

• 1 cup coconut milk (optional)

Instructions

1. Stir vegetable bouillon, cumin, garlic, chili powder, turmeric, oregano, basil, and red pepper together in a small saucepan; heat over low heat until aromatic, 1 to 2 minutes. Add water (or broth), bring to a simmer, and remove from heat.

2. Add black beans, red kidney beans, vegetarian baked beans, tomatoes, onion, celery, carrot, and green beans together in a slow cooker; add spice mixture and stir. Note: I add the green beans towards the end, so that they're not overcooked.

3. Cook on High for 6 to 8 hours.

4. Stir coconut milk into the chili, reduce heat to low, and cook at least 30 minutes more.

Slow-Cooker White Chicken Chili

* Adapted from www.thepioneerwoman.com

This recipe is a great one to spend a quick 10 minutes in the morning compiling the ingredients and return to the kitchen hours later and your main dish is complete. Honestly, I found this recipe fairly simple and quite tasty; enjoyed by the whole family.

Serves 4-6.

Ingredients

• 3 organic, skinless, boneless chicken breasts (~ 1 1/2 pounds)

• 1 tablespoon ground cumin

• 1 tablespoon ground coriander

• 2 teaspoons dried oregano

• 1/2 teaspoon paprika

• 1/2 teaspoon crushed red pepper flakes

• 2 garlic cloves, minced

• 1 teaspoon sea salt

• black pepper, to taste

• 2 15-ounce cans cannelloni beans, drained and rinsed

• 2 4-ounce cans chopped green chiles

• 2 cups vegetable or chicken broth

Instructions

1. Place the chicken breasts in a 6- to 8-quart slow cooker. Mix the cumin, coriander, oregano, paprika, red pepper flakes, salt, and pepper. Sprinkle the spices over the chicken.

2. Add the beans, green chiles, garlic, and broth to the slow cooker and stir.

3. Cover and cook on low until the chicken is cooked through and easy to shred, 7-8 hours.

4. Shred the chicken.

5. Ladle the chili into bowls and top with avocado, cilantro, and lime wedges.

Pumpkin Walnut Chili

* Adapted from www.pinchofyum.com

In my search for an alternative nut to use in the peanut chili recipe above, a friend of mine sent me a version of this recipe. I found that I enjoyed the walnuts. If you're a fan of that smoky flavor, you'll really like this recipe. If not, I would suggest omitting the chipotle pepper and possibly using regular paprika rather than the smoked paprika. I added the black beans as the recipe suggested, but didn't find that they truly contributed to the recipe. Personally, I think you could use them or leave them out depending on your palate.

Makes about 6 cups.

Ingredients

• 1 14.5-ounce can fire-roasted tomatoes

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 poblano pepper, chopped

• 1 chipotle peppers, chopped

• 1 cup walnuts, chopped

• 1/2 cup red lentils

• 1/2 cup quinoa

• 1 tablespoon chili powder

• 1/2 tablespoon smoked paprika

• 1/2 teaspoon sea salt

• 3 cups vegetable broth

Add at the end:

• 1 14.5-ounce can pumpkin puree

• 1-2 14.5-ounce cans black beans, rinsed and drained (optional)

Instructions
Stovetop: Saute the onions, garlic, peppers, and spices. Add the broth, tomatoes, lentils, walnuts, and quinoa. Bring to a boil and then simmer until lentils are cooked and walnuts are a little bit soft. Add the pumpkin and black beans last.

Slow Cooker: Add all ingredients and cook at low heat for 6-8 hours. You’ll know it’s done when the lentils have softened and absorbed.

Enjoy!