Tag Archives: chili

Quick & Easy Chili at Home

Daylight savings time has us falling back and the sun is setting earlier. Days are getting darker, nights are getting colder and we’re moving through Fall quickly, on our way to Winter. The change of seasons and weather provides us the opportunity to cook different dishes in order to keep our bodies warm and even capitalize on different foods that are in season. One food that you can make all year round is chili, but there’s something special about having a warm bowl on a cold night.

We’ve presented loads of different recipes on the blog, in different forms. Sometimes we use recipe cards; sometimes we don’t. Sometimes we use lots and lots of work; sometimes we don’t. One thing we always want to do is include lots of delicious pictures, but this time around, we’re going to use these pictures as the recipe.

During (nearly) every stage of the cooking process, we’re going to show you a picture and only provide a brief description as to what is going on. Since we’re not baking, precise measurements aren’t as important, and since we’re making chili, there aren’t any complex techniques. Plus, the most important thing to remember is that this is YOUR chili, and you should adjust the seasoning to make your mouth and tummy happy. (If you want to throw some serious heat in there, go for it!)

Ingredients you’ll need:

  • Onion
  • Garlic
  • Red wine
  • Vegetable stock
  • Potatoes, cut into chunks 
  • Fresh or canned tomatoes 
  • Seasoning like oregano, paprika, and salt & pepper
  • Beans
  • Fat, such as butter
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Step 1: Caramelize onions and garlic in a stockpot.

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Iowan Surprise Recipe

Growing up, I was the luckiest girl when it came to food. My family is full of recipes. From my mum’s recipes to my grandma’s recipes, I was surrounded by flavor and diversity. One that particularly stands out to me is Iowan Surprise–or simply “Surprise” for short. This one comes from my Grandma in Iowa. You’re probably asking, What is “Surprise” anyway? Well. it’s basically a special version of chili, if you want to relate it to another food. It’s a wonderful comfort food while being a great family meal. Plus, there is so much variation allowed in this recipe. There’s a meat version, a vegetarian version, a spicy version, a non-spicy version, and so on! I obviously had the vegetarian style, while the rest of my family had the meat version. All you have to do is leave out the beef. Let’s get to the recipe. 

photo 1 (84) photo 2 (70) photo 3 (64) photo 5 (30) photo 4 (51)

Iowan Surprise

Serves 8
A wonderful version of chili atop crushed tortilla chips


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Prep Time
2 min

Cook Time
15 min

Prep Time
2 min

Cook Time
15 min

The Goop
  1. 1lb ground beef (for meat version…obviously)
  2. 1 15oz can condensed cheddar cheese soup
  3. 1 15oz can enchilada sauce
  4. 1 large can of refried beans
  5. 1 4oz can chopped green chilies
The Toppings
  1. 1 bag tortilla chips
  2. 1 cup grated cheese
  3. 1 cup chopped tomatoes
  4. Guacamole or avocado
  5. 1 cup chopped lettuce
  6. Salsa
  7. Peppers (for spice)
Instructions
  1. Brown the beef and drain the fat
  2. Add all the canned ingredients except the chopped green chilies
  3. Heat the ingredients through and then add the chopped green chilies right before you’re ready to serve
  4. To serve, crush your tortilla chips up, then put the goop on top, and then add your toppings!
Notes
  1. If you like it to be spicier, add the green chilies earlier
Adapted from Grandma
Adapted from Grandma
hungry and fit http://hungryandfit.com/

This recipe always brings a smile to my face and I always try to fit another serving in my belly even when there isn’t room. It keeps really well for leftovers and it takes no effort and next to no time to make. This is the perfect Fall recipe for busy families, and people like me! It’s a treasured family recipe that will continue to put smiles on eater’s faces. Make this recipe to stay hungry and fit!

Powell’s Vegetarian Chili

It has been cold in Boulder. I know Chris likes it, but I’m not a huge fan of 30 or 40 degree weather. However, there are remedies to this! Such as hot chocolate…tea…oh and, VEGETARIAN CHILI! We would eat this a lot at home when I lived with my parents and it was always so tasty and gave that perfect sense of warmth and comfort. And I never realized how easy it was to make until I started cooking for my own. This chili lasted us a few nights and for a few lunches, keeping us warm against the turning seasons. This recipe comes from my family. It’s easy, healthy, and vegetarian-friendly.

  • Prep Time: 15-20 min
  • Cook Time: 25 minutes

Ingredients

  • 2 garlic cloves
  • 1 large green or red pepper
  • 1 package of mushrooms
  • 1/2 onion
  • 2 tbsp oil
  • 1 28 oz. can crushed tomatoes
  • 1 15 oz. can tomato sauce
  • 1 tbsp paprika or chili powder
  • 1 tsp cumin
  • 2 15 oz. can red kidney beans
  • 1.5 cups zucchini
  • 1 10 oz. package frozen corn
  • shredded cheddar cheese

Directions

  • Okay long list of ingredients, but it is super simple. First let’s chop up all the mushrooms, garlic, pepper, onion, and zucchini
Chopped veggieeees

Chopped veggieeees

  • Stir the garlic, peppers, mushrooms, and onions in a deep pot with oil until veggies are tender
  • Add tomatoes, tomato sauce, paprika, and cumin. Stir it and heat to a boil. 

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  • Reduce the heat to low. Then add the beans, corn, and zucchini. Simmer those until the veggies are tender

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  • Add however much cheese you want into the chili and stir until it melts. Serve hot with sprinkled cheese on top!
:)

:)

We usually have it alongside some cornbread. It always fills me up with a sense of home and happiness. I know I will be making it more as the days get colder. The second day we had it, Chris added some ground turkey into it and it was also delicious! This recipe is incredibly easy, delicious, and healthy. Use this recipe to stay hungry and fit!

BONUS KITTY PIC

Cuddle buddies forever

Cuddle buddies forever