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Video: Warm up with chili served two different ways

TODAY recipes
updated 12/27/2012 1:20:51 PM ET 2012-12-27T18:20:51

Recipe: Drunken black lentil & pumpkin chili

  • 2 Tablespoons extra virgin olive oil
  • 1 large sweet yellow onion, peeled and chopped
  • 4 cloves garlic, chopped
  • 1 large zucchini, chopped
  • 1 large yellow squash, chopped
  • 1 delicata squash, seeded and chopped (no need to peel!)
  • 2 Tablespoons chili powder
  • 1 Tablespoon cumin
  • 2 15 ounce cans pumpkin
  • 2 cups black lentils
  • 2 28 ounce cans chopped tomatoes
  • 2 12 ounce beers (I used gluten free beer. A pale ale is good!)

Heat your soup pot. Add oil and heat for 30 seconds. Saute onions and garlic until soft. Add squash, zucchini, delicata squash, chili powder and cumin and stir. Saute for five minutes. Add lentils, tomato, beer and pumpkin.

Simmer and keep stirring for 45 minutes. You may add water if the chili gets thicker than you like. Salt to taste.

Serving Size

Serves 8

Recipe: Pork loin chili

  • 8 tablespoons extra virgin olive oil
  • 3 pounds boneless pork loin, cut into 2-inch cubes
  • Kosher salt
  • Freshly ground black pepper
  • 1 Spanish onion, cut into 1-inch dice
  • 2 cloves garlic, minced
  • 1 red bell pepper, seeded and cut into 1-inch dice
  • 1 yellow pepper, seeded and cut into 1 inch dice
  • 1 green pepper, seeded and cut into 1 inch dice
  • 3 jalapeno peppers, seeded and minced
  • 2 tablespoons light brown sugar
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 teaspoon cayenne pepper
  • 3 tablespoons cilantro, chopped
  • 3 (15-ounce) cans diced tomatoes, with juice
  • 1/2 cup honey
  • 1/2 cup prepared black coffee
  • 1/2 cup bourbon
  • 2 (15-ounce) cans black beans, drained
  • 2 (15-ounce) cans kidney beans, drained
  • 1 cup sour cream, for serving
  • 1 small can sliced or chopped jalapenos, for serving
  • 2 cups shredded cheddar, for serving

Pour 4 tablespoons of the oil into a large, heavy bottomed stockpot and place over high heat for 2 to 3 minutes. Season the pork with a dash of salt and pepper and brown it in batches, 3 to 5 minutes per batch. Set aside the browned pork.

Pour the remaining oil into the pot and add the onion, garlic, peppers and jalapenos. Season the veggies with the brown sugar, chili powder, cumin, cayenne, salt, pepper and cilantro. Sweat the vegetable mixture over medium heat for 10 minutes, until the onion is soft. Add the pork back to the pot along with the tomatoes, honey, coffee, bourbon. Add the beans, stir well, bring up to a simmer and then lower the heat to the lowest setting.

Let simmer 2 to 3 hours, until the pork is juicy and buttery soft. Serve directly from the stovetop with side bowls of sour cream, sliced jalapenos, and shredded cheddar.

Recipe: Souper Jenny's vegetarian chili

  • 6 cups cooked kidney beans
  • 1 cup raw Bulgur wheat, coarse cut
  • 1-cup tomato juice or V8
  • 4 cloves crushed garlic
  • 1 1/2 cups chopped onions
  • 1 1/2 cups diced celery
  • 1 1/2 cups diced carrots
  • 1 cup diced green pepper
  • 2 1/2 cups chopped fresh tomatoes
  • Juice of 1/2 lemon
  • 1-teaspoon cumin ground
  • 1 teaspoon dried basil
  • 1 teaspoon chili powder-you choose the heat level
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons tomato paste
  • 3 tablespoons dry red wine
  • 3 tablespoons olive oil
  • Salt and pepper to taste

Heat tomato juice and pour over bulgur wheat and cover with plastic wrap and let sit for 15 minutes, or until wheat is soft.

In a sauté pan heat the olive oil and add the onion and garlic, sauté till soft. Add the carrots and celery and sauté 7 minutes until vegetables are tender. Add the peppers and sauté 5 minutes more. Now add the beans and all the spices. Taste and adjust for heat. Add the bulgur wheat and taste again.

Serve hot topped with some chopped red onion and chopped raw tomato and some shredded cheddar cheese.

Serving Size

Serves 8-10 people

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