Lamb chili

Today's post is all about chili in honor of National Chili month, and I'm sharing my new favorite chili recipe, which has lamb and white beans.

What defines chili?

The possibilities are endless when it comes to making chili, and preferences are very much regional.

Some groups of people like Texans don’t believe chili should have beans. This version, often referred to as Chile con carne, is simply a thick tomato and meat sauce with peppers and spices.

Many other people, myself included, like beans in chili. I like the texture, and it gives the chili more substance. Also, beans are a great source of fiber and protein.

Some other people always eat chili with noodles.

Topping preferences also vary (I like lime and sour cream), as well as what to serve alongside chili (I love cornbread, but some people like cinnamon rolls with their chili).

Chili is meant to be eaten, so you should make chili whichever way you think tastes best.

Good foundation

The most important part of making chili is developing a good foundation. This is why I don’t believe in dump it all in slow cooker meals. To achieve maximum flavor, you must brown the meat, sauté the onions and peppers, and toast the spices. There’s actually quite a bit of work before the chili starts simmering on the stove.

Avoid water

Water is great for hydrating, but it has no flavor. So why would you add an ingredient with no flavor to your chili when there are plenty of other flavorful liquid options? The recipe I’m sharing today uses the liquid from a can of petite diced tomatoes, crushed tomatoes, and beer.

Canned beans vs. dried beans

I always use dried beans when possible because they’re more cost-effective, they’re easier to digest, they’re more nutritionally dense, and I have more control over the texture / taste. It is imperative that you soak and cook the dried beans before adding them to your chili because the acidity in the tomatoes will prevent the beans from softening. That said, canned beans are a heck of a lot easier to work with (just drain and rinse), so I understand if you choose to go that route. One of my favorite tips is to use the Instant Pot to cook dried great northern beans. Put the beans and liquid in the Instant pot with a 1 : 3.5 bean to liquid ratio and cook for 30 minutes with 15 minutes natural release.

Toppings

Acidity from a squeeze of lime brightens and rounds out the flavor; sour cream balances the spicy chilies; and cilantro makes it taste fresh.

What makes this chili recipe extra special

• The key to this chili recipe is the meat—lamb. I love lamb, and I think it gives the chili a rich, unique flavor you don’t get with beef or other meats. 
• Traditionally, white beans pair well with lamb, so I used great northern beans. They have a thick skin, are medium sized, and have a mild taste.
• I used both crushed tomatoes and petite diced tomatoes because I like the varieties in texture.
• A 12-ounce bottle of dark beer imparts sugars, malty flavors, and a pleasant bitterness that balances out the spices. 
• I used three types of chili peppers for extra depth of flavor: poblano peppers for mild spice, jalapeño peppers for sharp bite, and chipotle peppers in adobo sauce for smokiness. 
• Fire roasting the poblano and jalapeño peppers concentrates their flavors and makes them a little sweeter while also imparting a grilled, charred flavor.

Lamb chili

Yield: 10 cups

Time: 1 hour and 30 minutes

Ingredients

• 1 pound ground lamb
• 1 large yellow onion, small dice
• 2 poblano peppers, seeded and small dice (fire roasting optional)
• 2 jalapeño peppers, seeded and small dice (fire roasting optional)
• 3 chipotle peppers in adobo sauce, small dice
• 6 garlic cloves, minced
• 1 Tablespoon chili powder
• 1 Tablespoon ground cumin
• 1 Tablespoon ground coriander
• 1 1/2 teaspoons smoked paprika
• 28 ounces crushed tomatoes
• 14.5 ounces petite diced tomatoes (with liquid)
• 12 ounces dark beer
• 3 1/2 cups great northern beans, cooked
• Salt and black pepper to taste
• Optional: Lime, sour cream, cilantro

Directions

1. Heat soup pot over medium heat. Add lamb. Break up clumps with wooden spoon and sauté until browned. Transfer to plate and set aside.
2. Add onion and peppers and sauté until caramelized.
3. Add garlic and cook until fragrant, about 2 minutes.
4. Add chili powder, cumin, coriander, and smoked paprika and cook 1 minute.
5. Stir in tomatoes, beer, and beans. Return lamb to pot. 
6. Bring chili to boil and reduce to simmer. Cover and continue simmering for 1 hour. Taste and add salt and black pepper as necessary.
7. Serve with lime, sour cream, and cilantro, if desired.

 

Buffalo Chicken Chili and Cornbread with Hot Honey Butter

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible.

Buffalo chicken chili is incredibly flavorful and creamy. It's the dinner version of everyone's favorite buffalo chicken dip. It's a white chili, meaning it has white beans, fewer tomatoes, and white protein (in this case it's chicken). I used three types of beans because I like the variety, but you can use only one type or reduce the number of beans if you have issues digesting them.

The spiciness level of the chili is up to you. I used 1 cup of Frank's RedHot Buffalo Wing Sauce because I like a lot of heat, but I suggest you start out with 1/4 cup, and you can always add more at the end if you want it spicier.

It's very important to wait to add the cream cheese until the end, and make sure the cream cheese is softened to room temperature and cut into cubes. It should easily melt into the chili. If you have issues with unmelted chunks of cream cheese in your chili, it's probably because it wasn't softened when you added it. Even though the chili has cream cheese in it, it’s totally fine to reheat it. Just be careful to heat it on low and do not let it boil.

I used Challenge cream cheese because Challenge prides itself on its fresh products and only uses real milk, cream, and natural ingredients for a pure, superior taste.

Make sure to check out my Ultimate Soup Guide for tips on making the most flavorful soups.

Buffalo Chicken Chili

Yield: 4 quarts

Ingredients

• 1 Tablespoon oil
• 12 ounces onion, small dice
• 6 ounces carrot, small dice
• 6 ounces celery, small dice
• 4 garlic cloves, minced
• 1 Tablespoon chili powder
• 1 Tablespoon smoked paprika
• 1 Tablespoon cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 pounds chicken breast
• 4 cups chicken stock
• 1 (15.5-ounce) can cannellini beans, drained and rinsed
• 1 (15.5-ounce) can great northern beans, drained and rinsed
• 1 (15.5-ounce) can pinto beans, drained and rinsed
• 1 (14.5-ounce) can fire roasted tomatoes, not drained
• 1/2 to 1 cup buffalo sauce (depending on spice level preference, I use 1 cup)
• 4 ounces Challenge cream cheese, room temperature and cut into cubes
• Optional toppings: Blue cheese crumbles, green onions, tortilla chips

Directions for stovetop

1. Add oil to large pot or dutch oven, and turn to medium heat. Add onion, carrot, and celery to pot and sweat for 2 to 3 minutes, or until they soften.
2. Add garlic and saute for 1 minute, or until fragrant.
3. Add chili powder, smoked paprika, cumin, salt, and pepper to pot. Mix with mirepoix until combined.
4. Add chicken, chicken stock, cannellini beans, great northern beans, pinto beans, fire roasted tomatoes, and buffalo sauce to pot and stir.
5. Bring soup to boil and reduce to simmer. Continue to simmer until chicken is cooked through, about 30 to 45 minutes.
6. Use 2 forks to shred chicken. It should shred very easily.
7. Add cream cheese and stir until melted and blended in.
8. Serve soup in bowls with blue cheese and green onion.

Directions for Instant Pot

1. Add oil to Instant Pot and turn on sauté setting. Add onion, carrot, and celery to pot and sweat for 2 to 3 minutes, or until they soften.
2. Add garlic and saute for 1 minute, or until fragrant.
3. Turn off saute setting and add chili powder, smoked paprika, cumin, salt, and pepper to pot. Mix with mirepoix until combined.
4. Add chicken, chicken stock, cannellini beans, great northern beans, pinto beans, fire roasted tomatoes, and buffalo sauce to Instant Pot and stir.
5. Cook on high pressure for 20 minutes. After it is done, quick release the pressure.
6. Use 2 forks to shred the chicken. It should shred very easily.
7. Add cream cheese and stir until melted and blended in.
8. Serve soup in bowls with blue cheese and green onion.

Directions for slow cooker

1. On stovetop, heat oil in pan and sweat onion, carrot, and celery to pot and sweat for 2 to 3 minutes, or until they soften. Add garlic and saute 1 minute.
2. Transfer veggies to large slow cooker. Add chili powder, smoked paprika, cumin, salt, and pepper to pot. Mix with mirepoix until combined.
3. Add chicken, chicken stock, cannellini beans, great northern beans, pinto beans, fire roasted tomatoes, and buffalo sauce to slow cooker and stir.
4. Cook on low for 5 hours or on high for 2.5 to 3 hours.
5. Open lid to slow cooker and shred chicken with 2 forks. Add cream cheese and stir until melted and blended in.
6. Serve soup in bowls with blue cheese and green onion.

Cornbread with hot honey butter

Yield: 9 servings

Ingredients for the cornbread

• 1/2 cup unsalted Challenge butter
• 1/2 cup honey
• 1/4 cup brown sugar
• 1 egg
• 1 cup buttermilk
• 1 cup cornmeal
• 1 cup all-purpose flour 
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Ingredients for the hot honey butter

• 1/4 cup honey
• 1/2 Tablespoon hot sauce
• 1/2 Tablespoon apple cider vinegar
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• 1/2 cup Challenge unsalted butter, softened to room temperature

Directions for cornbread

1. Preheat oven to 400 degrees Fahrenheit. Place butter in 8x8-inch baking dish and move to oven.
2. Cook until milk fat in butter browns, about 15 minutes.
3. Remove from oven and allow to cool for 15 minutes. 
4. Stir in honey, brown sugar, and egg. Add buttermilk last.
5. Whisk in cornmeal, all-purpose flour, baking powder, baking soda, and salt.
6. Bake for 18 to 20 minutes, or until golden brown. Set aside to cool

Directions for hot honey butter

1. Add all ingredients except butter to small saucepan on stove over medium heat.
2. Allow mixture to come to a boil. Once it reaches a boil, allow it to continue boiling for 3 minutes, stirring frequently.
3. Remove from heat and allow to cool to room temperature.
4. Once cool, mix with softened butter.
5. Slice up cornbread and serve it with hot honey butter. Store leftover butter in refrigerator.

Buffalo Shrimp Chili and Vegan Chili

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Many people have very strong opinions about chili. Some say it needs meat. Others say it’s not chili without beans.

There are many variations of the dish, and often people’s preferences are heavily influenced by region. That being said, I don’t think we need to ostracize anyone’s favorite recipe! If it's chili, it will probably be tasty no matter what's in it.

I hope you keep that in mind when reading my two recipes!

For National Chili Day on Thursday, my goal was to create tasty chili recipes without meat. I got this idea because I know many people don’t eat meat on Fridays during the Lenten season. Also, it seems to me more people are trying recipes with plant-based proteins.

The first recipe, buffalo shrimp chili, is a “white chili,” meaning it has white beans, fewer tomatoes, and white protein (in this case it’s shrimp, in other cases it’s chicken). I also added hominy to the chili because I like the contrast in texture it provides. You could add corn instead if you don’t like hominy, or you could leave it out.

I want to make sure you notice in the directions below that you should not add the shrimp until the very end. Shrimp cooks very quickly, and it will overcook if you cook it the same duration as the rest of the chili.

You should also wait to add the cream cheese until the very end. You just want to mix it in and let it melt in the chili while it’s finishing up. Important note: Even though the chili has cream cheese in it, it’s totally fine to reheat it. Just be careful to not reheat it so quickly it boils. Heat it slowly!

I used Challenge cream cheese in the buffalo shrimp chili because Challenge prides itself on its fresh products and continues that tradition by only using real ingredients.

My second recipe in this blog post tastes more like a traditional red chili except it’s vegan and it has tofu crumbles. If you aren’t familiar with tofu, please don’t turn your nose up and stop reading. This recipe for tofu crumbles is so incredibly easy (no need to press it) and delicious. Honestly, it does kind of taste like beef. Also, tofu is low in carbs, low in calories, and high in protein.

What’s great about both recipes is you will have plenty of leftovers to warm up throughout the week.

Buffalo Shrimp Chili
Ingredients

• 1 Tablespoon oil
• 1 yellow onion, diced
• 1 cup celery, diced
• 4 garlic cloves, minced
• 1 Tablespoon chili powder
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 2 cups vegetable stock (or chicken or seafood stock)
• 2 (15-ounce) cans white beans, drained and rinsed
• 1 (15-ounce) can hominy, drained and rinsed
• 1 (14.5-ounce) can fire roasted tomatoes, not drained
• 1 (4-ounce) can green chilies
• 1/4 to 1/2 cup buffalo sauce (depending on spiciness)
• 1 pound frozen uncooked shrimp, peeled and deveined
• 4 ounces Challenge cream cheese
• Optional toppings: Blue cheese crumbles, green onions, tortilla chips

Directions for the Instant Pot

1. Add oil to Instant Pot and turn on sauté setting. Add onion and celery to pot and sauté for 2 to 3 minutes, or until they start to soften.
2. Add garlic to pot and saute 1 minute.
3. Turn off saute setting and add chili powder, pepper, and salt to pot. Mix with vegetables until combined.
4. Add seafood stock, white beans, hominy, fire roasted tomatoes, green chilies, and buffalo sauce to instant pot and stir. Cook on high pressure for 10 minutes.
5. After it is done, quick release the pressure.
6. Turn on the saute setting and add shrimp and cream cheese to the pot. Cook until shrimp are opaque and pink and cream cheese is melted, which should take about 5 minutes.
7. Serve with blue cheese and green onions.

Directions for slow cooker

1. On stove top, heat olive oil in pan and saute onion and celery for 2 to 3 minutes, or until they start to soften. Add garlic to pan and saute 1 minute.
2. Transfer veggies to large slow cooker. Add chili powder, pepper, salt, stock, beans, hominy, tomatoes, green chilies, and buffalo sauce to slow cooker. Stir to combine.
3. Cook on low for 5 hours or on high for 2.5 to 3 hours.
4. Open lid to slow cooker and add shrimp and cream cheese. Cook in slow cooker until shrimp are opaque and pink and cream cheese is melted, about 30 minutes on low and 15 minutes on high.

Vegan chili
For the chili

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 cup celery, diced
• 4 cloves garlic, minced
• 2 (28-ounce) cans diced tomatoes, not drained
• 2 (15-ounce) cans black beans, drained and rinsed
• 2 (15-ounce) cans  kidney beans, drained and rinsed
• 4 cups vegetable stock
• 3 tablespoons chili powder
• 2 tablespoon cumin
• 2 teaspoon smoked paprika
• 1 teaspoon cayenne powder
• 1 teaspoon salt

For the Tofu

• 2 tablespoons nutritional yeast
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1 350g block extra-firm tofu

Directions for the chili

1. Add the oil to a large pot and heat over medium-high heat. Add in the onion and celery and sauté until the onion is translucent and starts to soften.
2. Add garlic and saute 1 minute or until it turns fragrant.
3. Add in the tomatoes, beans, stock, and spices. Bring to a boil and reduce to simmer and continue to simmer for 1 hour. 

Directions for the Tofu

1. While chili is cooking, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
2. Mix nutritional yeast, soy sauce, and olive oil together in a large bowl. 
3. Open the package of tofu and drain it (but there’s no need to press it). 
4. Break off chunks of tofu and add to bowl with nutritional yeast. 
5. Once you have a large bowl of tofu crumbles, combine with nutritional yeast mix until everything is evenly coated.
6. Spread the tofu mixture on the baking sheet and bake for 40 minutes, stirring at the halfway mark. The tofu should be nice and browned.
7. When the chili is ready, stir in the tofu crumbles and cook another 5 minutes.

Recipe adapted from It Doesn't Taste Like Chicken

Savory Pumpkin Dishes

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

First and foremost, let me come out and say pumpkin is a winter squash.

It has come to my attention that many people don’t realize this, and they think pumpkin is just for pies and lattes. But actually, pumpkin is one of my favorite ingredients for savory dishes this time of year.

The smooth texture is great for sauces and soups, not to mention, it's packed full of nutrients like potassium, Vitamin C, and fiber.

It pairs very well with sage, smoked paprika, ginger, and cayenne, among other spices.

Spicy Sausage Pumpkin Gnocchi
Ingredients

• 2 pounds gnocchi
• 16 ounces spicy sausage
• 2 cloves garlic
• 3 Tablespoons finely chopped fresh sage
• 8 ounces Challenge cream cheese
• 1 cup pumpkin puree
• 1/2 cup half-and-half (or heavy cream)
• 1/2 cup parmesan cheese
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder

Directions

1. Bring a large pot of salted water to boil over high heat. Add gnocchi, stirring gently so they don’t all stick together. Cook gnocchi for about 2 minutes, or until they start to rise to the surface.
2. Drain gnocchi. Drizzle with a little olive oil to prevent them from sticking together and set aside.
3. Brown sausage in skillet; drain fat and set aside.
4. Drizzle olive oil in the bottom of saucepan and heat at medium heat. Sauté garlic and sage in saucepan for about 1 minute.
5. Add cream cheese and heat until melted.
6. Add pumpkin puree, half-and-half, parmesan cheese, smoked paprika and chili powder. Stir until thoroughly combined and simmer on low for several minutes.
7. Gently fold gnocchi and sausage into sauce until combined.
8. Serve warm and garnish with toasted walnuts and more parmesan cheese if desired.

Pumpkin Hummus

Ingredients

• 2 tablespoons lemon juice
• 1/4 cup tahini 
• 3 cloves garlic
• 1 tsp salt
• 1 (15-ounce) can garbanzo beans, drained and rinsed
• 1 Tablespoon olive oil
• 1 cup pumpkin puree
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp cayenne pepper

Directions

1. Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. 
2. Add garbanzo beans and olive oil and pulse until smooth. 
3. Add pumpkin, smoked paprika, cumin, and cayenne pepper; pulse until well blended. Transfer hummus to bowl and refrigerate until ready to serve.
4. When ready to serve, drizzle olive oil and sprinkle additional smoked paprika on top.

Low-Fat White Chicken Chili

Nothing says comfort food like a big bowl of chili and cornbread muffins! This white chili recipe is great for several reasons. First of all, the fat and calorie content are significantly lower than your average red meat chili. There are only 4 grams of fat and 160 calories per cup. And second of all, it can either be made on the stove or in the crock pot! I love recipes that are versatile and give people options depending on time constraints.

This chili also freezes well. Personally, I could make a big old pot, and eat it every day for a week! But if that's not your style, divide it into small, single-serving containers and stick them in the freezer. It will last for about three months in the freezer.

I like to serve my chili with cornbread muffins and cilantro. But you can add whatever toppings you want: sour cream, tortilla chips, cheese, green onions, avocado, etc.

Low-Fat White Chicken Chili

Yield: 15 cups of chili

Calories: 160 calories per cup

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 48 ounces chicken broth
• 1 (48 ounce) jar Great Northern Beans
• 1 (16 ounce) jar medium salsa
• 1 Tablespoon cumin
• 1 Tablespoon garlic powder
• 8 ounces shredded pepper jack cheese

Directions

If making chili on the stove top...

1. Preheat oven to 350 degrees Fahrenheit
2. Spray a baking pan with non-stick cooking spray ad place chicken in pan
3. Bake chicken breasts for 25 minutes or until they're no longer pink inside
4. Remove chicken breasts from oven and let them cool off for about 10 minutes
5. Once chicken is cool enough to touch, chop the chicken up into small chunks and set aside
6. Add chicken broth to 6-quart pot and set stove temperature to medium heat
7. Once the broth starts to boil, drain Great Northern Beans in colander and add beans to broth
8. Then add chicken, salsa, cumin, and garlic powder
9. Turn stovetop temperature to low heat and simmer for 1/2 hour
10. Add pepper jack cheese
11. Stir until cheese has melted and serve

If making chili in the crock pot...

1. Preheat oven to 350 degrees Fahrenheit
2. Spray a baking pan with non-stick cooking spray ad place chicken in pan
3. Bake chicken breasts for 25 minutes or until they're no longer pink inside
4. Remove chicken breasts from oven and let them cool off for about 10 minutes
5. Once chicken is cool enough to touch, chop the chicken up into small chunks and set aside
6. Add chicken broth to 6-quart crock pot and set crockpot temperature to high heat
7. Once the broth starts to boil (it will take about 1 hour), drain Great Northern Beans in colander and add beans to broth
8. Then add chicken, salsa, cumin, and garlic powder
9. Turn crock pot temperature to low heat and let simmer for at least 1 hour (up to 4 hours)
10. Add pepper jack cheese
11. Stir until cheese has melted and serve