Amy's pumpkin chili recipe

My pumpkin chili recipe (can be made with chicken, or vegetarian). Kid approved!!

1 med onion chopped

2 jalapeño peppers chopped (remove seeds to make it less spicy)

1 red bell pepper chopped

2-4 tablespoons of chili powder

1 tablespoon cumin

1/2 teaspoon cayenne pepper

1 15 oz of diced tomatoes (or 4 medium tomatoes chopped)

1 15 oz can of pumpkin purée 

2 small cans of diced green chili peppers

2 cups of chicken or vegetable stock

2 15 oz cans of great northern beans

1 lb cooked shredded chicken breast (if using)

1 8 oz package of cream cheese (optional but makes for a thicker and creamier chili)

Chopped cilantro, shredded cheddar or Monterey Jack for garnish

1. Sauté onion, jalapeño, and bell pepper in a large pot with 2 tbspns of olive oil until softened (about 5 minutes).

2. Add spices to coat vegetables

3. Add tomatoes, pumpkin, diced chilis, beans, and broth. Cook on medium high for 5-10 minutes.

4. Decrease to simmer and add chicken and cream cheese if using. Simmer for another 20 minutes.

5. Serve hot with fresh cilantro and cheese.

Slow Cooker Black Bean Mushroom Chili

from EatingWell.com

INGREDIENTS

1 pound dried black beans, (2 1/2 cups), rinsed
1 tablespoon extra-virgin olive oil
1/4 cup mustard seeds
2 tablespoons chili powder
1 1/2 teaspoons cumin seeds, or ground cumin
1/2 teaspoon cardamom seeds, or ground cardamom
2 medium onions, coarsely chopped
1 pound mushrooms, sliced
8 ounces tomatillos, (see Ingredient Note), husked, rinsed and coarsely chopped
1/4 cup water
5 1/2 cups mushroom broth, or vegetable broth
1 6-ounce can tomato paste
1-2 tablespoons minced canned chipotle peppers in adobo sauce, (see Ingredient Note)
1 1/4 cups grated Monterey Jack, or pepper Jack cheese
1/2 cup reduced-fat sour cream
1/2 cup chopped fresh cilantro
2 limes, cut into wedges


PREPARATION

1. Soak beans overnight in 2 quarts water. (Alternatively, place beans and 2 quarts water in a large pot. Bring to a boil. Boil for 2 minutes. Remove from heat and let stand for 1 hour.) Drain the beans, discarding soaking liquid.

2. Combine oil, mustard seeds, chili powder, cumin and cardamom in a 5- to 6-quart Dutch oven. Place over high heat and stir until the spices sizzle, about 30 seconds. Add onions, mushrooms, tomatillos and water. Cover and cook, stirring occasionally, until the vegetables are juicy, 5 to 7 minutes. Uncover and stir often until the juices evaporate and the vegetables are lightly browned, 10 to 15 minutes. Add broth, tomato paste and chipotles; mix well.

3. Place the beans in a 5- to 6-quart slow cooker. Pour the hot vegetable mixture over the beans. Turn heat to high. Put the lid on and cook until the beans are creamy, 5 to 8 hours.

4. Garnish each serving with cheese, a dollop of sour cream and a sprinkling of cilantro. Serve with lime wedges. Stovetop Variation: Total: 4 1/2 hours In Step 2, increase broth to 81/2 cups. Omit Step 3. Add the beans to the Dutch oven; cover and simmer the chili gently over low heat, stirring occasionally, until the beans are creamy to bite, about 3 hours.

TIPS & NOTES
Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months. 

Ingredient notes: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the specialty spice section of most supermarkets. Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer.
Tomatillos are tart, plum-size green fruits that look like small, husk-covered green tomatoes. Find them in the produce section near the tomatoes. Remove the outer husk and rinse them well before using.

NUTRITION -  10 servings, generous 1 cup each
Per serving: 306 calories; 10 g fat ( 4 g sat , 2 g mono ); 20 mg cholesterol; 40 g carbohydrates; 18 gprotein; 13 g fiber; 415 mg sodium; 735 mg potassium.

Tomato Spinach Soup & Chicken Vegetable Soup & Turkey Lentil Pumpkin Chili

Tomato Spinach Slow-Cooker Soup

10 ounces baby spinach, washed
2 medium carrots, chopped
2 medium celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
4 cups low sodium vegetable broth
1 (28 ounce) diced tomatoes
2 leaves bay leaves
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes, crushed

Directions:
1.  Place all ingredients in a slow cooker. 

2.  Cover and cook on high for 5 hours or low for 8-10 hours.
3.  Remove bay leaves, stir and serve.

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Slow Cooker Chicken Veggie Soup

1 tablespoon olive oil
1 large sweet onion, chopped
1 lb carrots, sliced thin
4 celery stalks, sliced thin
1 bay leaf
1 lb chicken thigh (I used boneless, skinless)
2 large split chicken breasts (I used bone-in and they are normally frozen)
4 cups water or chicken broth (I used water)
1 cup of cooked quinoa (optional)
Salt to taste

Directions:

1. Heat oil in a medium pan over medium-high heat and sweat chopped onion until translucent. Season with salt.

2. In the bottom of a slow cooker, layer the carrots, then celery and bay leaf. Add the chicken on top and season generously with salt.

3. Pour cooked onions over the chicken and then carefully pour the water or chicken broth over the chicken. Cover and cook on low for 6 hours.

4. When finished, pull out the chicken and allow to cool. Spoon veggies into a bowl. Pour the broth through a cheesecloth-lined sieve into the bowl with the veggies. Shred chicken and add to the bowl. Add the cooked quinoa at this point, if desired. Serve immediately and enjoy!

Nutrition Information (Per 2 Cups of Soup)

Calories 261; Total Fat 9g; Total Carb 15g; Fiber 4g; Sugars 5g; Protein 33

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Turkey Lentil Chili With Pumpkin

1 tablespoon olive oil
2 pounds ground turkey {dark and light meat mixed has more flavor and iron}
1 tablespoon dried onion
3 teaspoons minced garlic
1 teaspoon chili powder
2 bay leaves
2 teaspoons cumin
1 tablespoon oregano
1 cup dried lentils
15 oz can pumpkin puree
3 cups chicken broth
sour cream for topping
shredded cheese for topping
chopped cilantro for topping

Directions:
1. Heat olive oil in a large pan. 

2. Add turkey and cook until browned. 

3. Add dried onion and garlic at the very last minute, cooking just until the garlic starts to brown a little. 

4. Place meat mixture in crock pot. 

5. Add chili powder, bay leaves, cumin, oregano, lentils, pumpkin puree, and broth to crock pot. 

6. Mix, cover and cook on high for 4 hours or low for 8 hours.
7. Remove bay leaves, adjust seasoning to taste, and add toppings before serving. Enjoy!

Spaghetti Squash with Chili

Makes: 4 servings

Prep: 20 minsBake: 45 mins to 50 minsCook: 350°F 10 min
ingredients

• 1
  2 pound spaghetti squash
• 8
  ounces lean ground beef
• 1/2
  cup chopped onion
• 1
  clove garlic, minced
• 1
  14 1/2 ounce can diced tomatoes and green chiles, undrained
• 1
  11 ounce can no-salt-added corn, drianed
• 1
  8 ounce can no-salt-added tomato sauce
• 2
  tablespoons no-salt-added tomato paste
• 2
  teaspoons chili powder
• 1/2
  teaspoon dried oregano, crushed
  Fresh oregano leaves (optional)

directions

1.Preheat oven to 350 degrees F. Halve the spaghetti squash lengthwise and remove seeds and membranes. Place squash halves, cut sides down, on a baking sheet. Bake for 45 to 50 minutes or until tender. Cool slightly. Using a fork, shred and separate the spaghetti squash into strands.

2.Meanwhile, for sauce: In a medium saucepan, cook ground beef, onion, and garlic until meat is brown and onion is tender. Drain off fat.

3.Stir in undrained tomatoes and green chiles, corn, tomato sauce, tomato paste, chili powder, and dried oregano. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until desired consistency.

4.Serve meat sauce with spaghetti squash. If desired, sprinkle with fresh oregano.

from the test kitchen

• Tip Microwave Directions for Squash:Place one squash half, cut side down, in a microwave-safe baking dish with 1/4 cup water. Cover and microwave on 100 percent power (high) for 5 to 8 minutes or until tender; remove and keep warm. Repeat with second half. Continue as directed.

nutrition facts (Spaghetti Squash with Chili)

• Servings Per Recipe 4,
• Calories 326,
• Protein (gm) 16,
• Carbohydrate (gm) 38,
• Fat, total (gm) 13,
• Cholesterol (mg) 43,
• Saturated fat (gm) 5,
• Monosaturated fat (gm) 5,
• Polyunsaturated fat (gm) 1,
• Dietary Fiber, total (gm) 6,
• Sugar, total (gm) 11,
• Vitamin A (IU) 1118,
• Vitamin C (mg) 25,
• Thiamin (mg) 0,
• Riboflavin (mg) 0,
• Niacin (mg) 6,
• Pyridoxine (Vit. B6) (mg) 1,
• Folate (µg) 36,
• Cobalamin (Vit. B12) (µg) 1,
• Sodium (mg) 395,
• Potassium (mg) 1083,
• Calcium (DV %) 101,
• Iron (DV %) 3,
• Percent Daily Values are based on a 2,000 calorie die

Bobby’s Lighter Tastes Like Lasagna Soup

Ingredients:

2 teaspoons olive oil
1 pound Italian turkey sausage, casings removed
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese
8 Whole-wheat breadsticks or grissini (optional)

Instructions:

Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.

Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Serve with the breadsticks, if using. (whole-wheat lasagna noodles take a little longer to cook.)

Nutritional Information:

Per Serving (1 cup) 225 Cal (27% from Fat, 42% from Protein, 31% from Carb); 23 g Protein; 7 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 17 g Carb; 2 g Fiber; 4 g Sugar; 108 mg Calcium; 3 mg Iron; 826 mg Sodium; 53 mg Cholesterol

Original Recipe by Paula Deen: Tastes Like Lasagna Soup
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen

Servings: 8 cups
Prep Time: 5 min
Cook Time: 1 hour
Difficulty: Easy