Chili Blanco Recipe – Gluten Free

Prep: 55 mins – Total: 55 mins

Ingredients

• 1 tablespoon olive or vegetable oil
• 2 medium onions, coarsely chopped (1 cup)
• 4 cloves garlic, finely chopped
• 3 teaspoons ground cumin
• 1/2 to 1 teaspoon salt
• 1/8 teaspoon ground red pepper (cayenne)
• 2 lb boneless skinless chicken thighs or breasts, cut into 1/2-inch pieces
• 1 can (15 to 16 oz) great northern beans, drained, rinsed
• 1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
• 2 cans (4.5 oz each) Old El Paso™ chopped green chiles
• 2 cups Progresso™ chicken broth (from 32-oz carton)
• 1 cup shredded Monterey Jack cheese (4 oz)
• 2 tablespoons chopped fresh cilantro

Directions

1. In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions and garlic in oil 4 to 5 minutes, stirring frequently, until onions are softened.
2. Stir in cumin, salt, red pepper and chicken. Cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned.
3. Stir in beans, chiles and broth. Heat to boiling; reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until chicken is no longer pink in center. Add cheese; stir until melted. Stir in cilantro.

This delicious recipe and photos were created by BettyCrocker.com, we simply shared it.

Vegetarian Skillet Chili Recipe

Total Time: 30 mins

Ingredients

FOR THE PICKLED ONIONS:

• 1 lime
• 1 red onion or shallot, thinly sliced
•  Large pinch of kosher salt
•  Small pinch of granulated sugar

FOR THE CHILI:

• Olive or grapeseed oil
• 1 large onion, chopped
• 3 garlic cloves, or to taste, minced
• 1 teaspoon chile powder, plus more to taste
• 1 teaspoon dried oregano, plus more to taste
• 2 (15-ounce) cans beans, drained
• 1 (15-ounce) can diced tomatoes with their juices
• Kosher salt
• Fresh cilantro, diced avocado and sour cream, for garnish (optional)

Directions

1. Make the pickled onions: Squeeze lime juice into a bowl, and add onion, salt and sugar. Let rest while you make the chili.
2. Prepare the chili: Heat a large skillet over medium-high. Add the oil. When hot, add onion and sauté until softened, 5 to 7 minutes. Add garlic, chile powder and oregano and sauté until fragrant, 1 to 2 minutes longer. Add beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.
3. Taste and add more salt, chile powder and/or oregano to taste. Serve with the pickled onions and any of the garnishes you like.

This awesome recipe and photos were created by Cooking.NYtimes.com, we simply shared it! Check them out for more great ideas!

Chipotle Black Bean Soup Recipe

Prep: 10 mins – Cook: 2 hrs – Total: 2 hrs

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion (finely diced)
• 4 cloves garlic (minced)
• 1 pound dried black beans (rinsed)
• 2 bay leaves
• 1 tsp cumin
• 1 tsp dried parsley
• 1 tsp dried oregano
• 1 tsp paprika
• 1/4 tsp chili powder (or to taste)
• 6 cups water (or more as needed)
• Juice of 1 lime
• Salt to taste

Directions

1. Rinse the beans thoroughly and remove any bad seeds from the bunch.
2. Drizzle the olive oil into a large Dutch oven or stock pot over medium heat. Allow oil to warm up.
3. Add the diced onion and cook for 3 to 5 minutes, or until softened.
4. Add garlic and cook for about 30 seconds, or until fragrant.
5. Stir in the black beans, dried parsley, oregano, cumin, and bay leaves. Add enough water to cover the beans.
6. Bring to a boil and reduce heat to medium-low. Simmer for 2 hours or until beans are tender.
7. Remove from heat and take out the bay leaves.
8. Lastly, mix in the paprika, chili powder and lime juice. Season with salt. Squeeze some lemon or lime juice for a tangy twist.
9. Enjoy!

This delicious recipe and photos were created by InsanelyGoodRecipes.com, we simply shared it! Check them out for more delicious recipes!

Lentil Soup Recipe – Vegan Lentil Soup – How To Make Lentil Soup

Prep: 10 mins – Cook: 45 mins – Total: 55 mins

Ingredients

• 1/4 cup extra virgin olive oil
• 1 medium yellow or white onion, chopped
• 2 carrots, peeled and chopped
• 4 garlic cloves, pressed or minced
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon dried thyme
• 1 large can (28 ounces) diced tomatoes, lightly drained
• 1 cup brown or green lentils, picked over and rinsed
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon salt, more to taste
• Pinch of red pepper flakes
• Freshly ground black pepper, to taste
• 1 cup chopped fresh collard greens or kale, tough ribs removed
• 1 to 2 tablespoons lemon juice (1/2 to 1 medium lemon), to taste

Directions

1. Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
3. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
4. Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
5. Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
6. Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.
7. Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

This delicious recipe was created by CookieAndKate.com, we simply shared it! They have so many wonderful ideas, please check them out!