Warming up in cold weather can be a challenge, especially when the weather outside is dreadful. Gathering around the fireplace is one way to stay warm, as is eating hearty meals that last a long time.
Chili is a cold-weather staple that’s packed with fresh, delicious ingredients. A little chili goes a long way, and it can be spiced up to increase its warming power. This recipe for “Kidney Bean Double Chili” courtesy of John La Puma, MD, ChefMD, is a healthy version of this beloved and hearty dish.
- 2 large poblano peppers, seeded, chopped*
- 4 garlic cloves, minced
- 8 ounces frozen beef flavored crumbles, such as Boca or Beyond Beef brands
- 1 tablespoon chili powder, such as McCormick brand ancho or chipotle chili powder
- 2 teaspoons dried Mexican oregano
- 1 cup chipotle salsa, preferably Frontera brand
- 2 cans (15 or 16 ounces) no salt added kidney beans, rinsed and drained
- 2 medium yellow summer squash or yellow zucchini, cut into 1⁄2-inch (2 cup) pieces
- 1⁄2 cup reduced-fat sour cream
- 1⁄4 cup chopped cilantro or flat-leaf parsley
Cook chilies and garlic in large saucepan sprayed with cooking spray over medium heat 2 minutes. Add frozen crumbles, chili powder and oregano and continue cooking for 1 minute. Stir in salsa. Cover and reduce heat to medium-low. Cook for 5 minutes or until the peppers are tender. Stir in beans and 1 cup water. Stir in the squash. Cover and cook until squash is tender, 8 to 10 minutes. Season to taste with salt, if desired. Ladle into shallow bowls; garnish with sour cream and cilantro.
*If fresh poblano peppers are not available, substitute 1 or 2 jalapeno peppers, minced and seeded, and add 1 large diced green pepper. If chipotle salsa is not available, substitute your favorite salsa and add hot pepper sauce to taste. Ancho or chipotle chili powder will give the dish more heat than regular chili powder. Beef broth can replace 1 cup of water.