Chili, Chili, Chili!

I have made a LOT of chili over the past couple of years.

Turkey chili, beef chili, bean chili, butternut squash chili - you name it, I've made it - and as it turns out, many food bloggers use chili as a means of serving up those confounding local greens like chard, kale, collards, beet, dandelion, mustard, and turnip (check out Types of Cooking Greens by About.com: Local Foods for a helpful overview).  I have yet to make a chili I didn't like; plus, the leftovers keep for a while (and freeze well, too).

There's also something to be said for a dish that tastes better the longer you cook it.  There's no fretting about burning, toughening, or drying out - if too much liquid evaporates, just add more!  This makes for a relaxing - and ultimately rewarding - cooking experience.

[Disclaimer: I couldn't care less about the great chili debate and thus have no desire to take part in it.  Is it a stew that involves meat, beans, tomatoes, and/or veggies, and is infused with southwestern/Latin American flavors?  Good.  Then I'll call it chili and I'll like it.]

That being said, any chili (no matter what your definition) can be greatly enhanced by a variety of accoutrement.  I prefer shredded cheese to sour cream, as the cream eventually breaks and turns the chili an unappetizing shade of pale pink.  Avocado, cilantro, scallions, and chives are always welcome.  I also like to whip up a batch of cheddar jalapeno corn muffins which requires only five ingredients - cheddar and jalapeno (shocking), "JIFFY" corn muffin mix, one egg, and milk.  They take 20 minutes from start to finish and are absolutely divine.

Read on for two chili recipes (plus the cheddar jalapeno corn muffins) that have done me well.  The next time you open your Boston Organics box and are greeted by a few giant bunches of intimidating greens, consider turning to chili for a satisfying fix.

BLACK BEAN CHILI WITH BUTTERNUT SQUASH AND CHARD (adapted from running with tweezers)

(photo from running with tweezers)

2 tbs olive oil

1 large or 2 small yellow onion(s), chopped

3 garlic cloves, chopped

1 medium jalapeno, diced into small pieces (omit the ribs and seeds if you're "spice sensitive")

2 1/2 cups peeled and diced (about 1/2") butternut squash

3 tbs chili powder

3 tsp ground cumin

1 tsp cayenne pepper

1 tsp dried red chili flakes

1/4 tsp salt (plus more at the end if necessary)

2 15 oz cans of black beans, rinsed and drained

1 15 oz can of garbanzo beans/chickpeas, rinsed and drained

2 1/2 cups of vegetable broth

1 15 oz can of diced tomatoes in juice

1 bunch of coarsely chopped greens (chard, kale, etc.)

Heat the oil in a large, heavy-bottomed pot over medium heat.  Add the onions and garlic and saute until tender and golden, about 5 minutes (be careful not to burn the garlic!).  Add the jalapeno and squash, plus the cayenne pepper, chili powder, cumin, and salt.  Stir for a couple of minutes until the vegetables are fully coated and the spices are aromatic.

Stir in the beans, broth, and tomatoes with juices and bring to boil.  Reduce the heat and simmer, uncovered, until the squash is knife-tender (about 15 minutes).  Stir in the greens and simmer until tender but still bright green (about 4 minutes).  Season to taste with salt and pepper.  Ladle into bowls and serve.

Serves 6 - 8.  Nutritional info per 1 1/2 cup serving (without garnish): 273 calories, 6 g fat, 962 mg sodium, 244 mg potassium, 46 g carbs, 10 g fiber, 5 g sugar, 14 g protein, 154% daily vitamin A, 52% daily vitamin C, 16% daily calcium, 22% daily iron**

BEEF CHILI WITH BEET GREENS AND CORN (adapted from Just Making Noise)

(original photo)

1 lb ground beef (I used 85% lean)

2 tbs olive oil

2 small white onions, diced

3 garlic cloves, peeled and minced

1-2 small chiles (I used 3 Thai chiles from my garden as they're not very hot), diced (omit the ribs and seeds if you're "spice sensitive")

1 tbs dried oregano

1 tbs dried basil

1/2 tbs ground cumin

1/2 tsp dried chili flakes (omit if you're worried about heat)

1/4 tsp salt

1 15 oz can crushed tomatoes in juice

2 cups beef stock

2 15 oz cans black beans, drained and rinsed

1 15 oz can corn kernels, drained and rinsed

1 bunch greens (I used beet)

Heat the oil in a large, heavy-bottomed pot over medium heat.  Add the onions, garlic, and chiles and saute until tender and fragrant, about 3 - 4 minutes.  Add the oregano, basil, cumin, chili flakes (optional), and salt, and stir to coat.  Add the crushed tomatoes and beef stock, and stir.  Reduce the heat and simmer, covered, for about an hour.

Add the black beans and corn and stir to combine.  Heat through (about 5 - 10 minutes).  Add the greens and cover for up to 5 minutes to wilt.  Season with salt and pepper to taste (if necessary), and serve with any garnish you'd like (cilantro, avocado, cheese, etc.).

Serves 6 - 8.  Nutritional info per 1 1/2 cup serving (without garnish): 383 calories, 17 g fat, 5.2 g sat fat, 51.3 g cholesterol, 976 mg sodium, 495 mg potassium, 33 g carbs, 7 g fiber, 7 g sugar, 25.5 g protein, 21% daily vitamin A, 48% daily vitamin C, 14% daily calcium, 25% daily iron**

"JIFFY" JALAPENO AND CHEDDAR CORN MUFFINS (adapted from "JIFFY" Corn Muffin Mix)

(photo from jiffymix.com)

1 box "JIFFY" mix (corn muffin variety)

Nonfat cooking spray

1 egg

1/3 cup 2% milk

1/2 cup shredded lite Mexican blend cheese

1 jalapeno, minced (omit the ribs and seeds if you're "spice sensitive")

Preheat the oven to 400 degrees.  Pour the dry "JIFFY" mix into a large bowl.  Add the milk and egg and stir with a fork to combine.  Add the jalapeno and cheese and mix again.

Spray a muffin tin with nonfat cooking spray.  Fill 6 of the cups half way with the mixture (if the muffin tin is "mini," the mixture will fill more than 6 spaces).  Bake for 15 - 20 minutes, depending on the power of your oven.  Allow to cool slightly and dislodge each muffin with a fork.

Serves 6.  Nutritional info per 1 muffin: 196 calories, 43 g fat, 46 g cholesterol, 414 mg sodium, 36 mg potassium, 28 g carbs, 1 g fiber, 8 g sugar, 7 g protein, 4% daily vitamin A, 2% daily vitamin C, 16% daily calcium, 5% daily iron**

[** I do these calculations by hand using internet sources - if you are on a strict diet for any reason, please do not rely solely on these figures!  I am NOT a nutritionist!]

Qué sabrosa.

- M