Yay! It’s Fave Five Friday again!
This week its been really “chilly” here in E-town! All week I’ve been getting home from work feeling “chillllled” to the bone wishing I had a nice warm bowl of “CHILI” to fill my belly! (see how I did that little play on words, he he he!)
I’ve come across five wonderful, absolutely scrumptious looking, healthy chili recipes! I plan to make all 5 of these over the winter, they all bring something different to the table! That’s one of the things I love about chili, is how versatile this dish really is, you can get creative and make it your own!
So here’s the Fave Five!
1. Cilantro & Lime Turkey Chili from Girl By The Lake
The simplicity of this recipe is what I love the most – turkey, white beans, some veggies and spices, then the cilantro and lime take it up a notch! This is a healthy take on chili with the ground turkey in place of beef, and the use of fat-free, low sodium chicken broth. The whole recipe comes together in twenty minutes which is great if you don’t have a bunch of time or have impatient hungry little mouths at the table!
Quinoa! Sweet Potato! Chili! Yum! What a fantastic combination! I love seeing unique takes on chili and this is definitely one! I also have to add, I love this blog. Monique, from Ambitious Kitchen is hilarious, her posts make me literally laugh out loud. So check it out! Now back to the chili. The sweet potato with black beans make this chili nice and hearty without adding any fat! The quinoa ups the protein and brings this chili to the “power meal” level! I suggest you eat this dish when there has been a really heavy snow.. then, go shovel your driveway!!… and your neighbors!! You will totally have the energy, trust me!
One word. Pineapple. Actually three words. Pineapple-in-chili. How come I have never though of this before?? There’s just so many good things about this chili. The use of whole chicken breast cut into chunks, I like that because it’s different from the ground meat usually used in a non-vegetarian chili, so it totally changes the texture, and I also love the use of ginger! The only thing I would change about this recipe is the BBQ sauce (which I’m sure is probably key in the flavor factor but I just can’t get over the sheer amount of refined sugar in BBQ sauce ) So instead, I would substitute some tomato paste and few tablespoons of honey!
Mmm! More fun and interesting chili ingredients! In this recipe, the dumpling squash really caught my eye! I just had a fantastic squash revelation the other day when I made the Butternut Squash Coconut Curry , and now I’ve developed a love affair with this wonderful vegetable. Dumpling squash is a small, mildly sweet-tasting squash that resembles a miniature pumpkin with its top pushed in (thank you What’s Cooking America ). With squash being the great source of antioxidants, folic acid, potassium and fiber that it is, it makes a great star ingredient in this hearty and healthy chili!
The grilled corn in this chili was a big seller for me. Although it takes more time to grill the corn first, I am a big fan of doing this in many recipes – it just ups the flavor! This recipe is nice and simple, closer to the traditional chili recipe, with the use of lean turkey which cuts down on saturated fat and calories. I love crunch, so I love the use of a few blue corn tortilla chips to garnish, which adds great texture to the chili!
I hope you have enjoyed this weeks Fave Five Friday post and you are inspired to whip up a batch of healthy, hearty chili this weekend to keep you warm in this chillllly weather !