Thinairarts icon (fan-shaped) Go to Main Page
Thinairarts logo (like a Scheme program...)

Exceptional Chili

13/12/2018 22:00:38
Seems everyone likes a great-tasting chili. The challenge is making one that's not loaded with salt, fat and other less-than-ideal ingredients. But of course that's what this site is all about, so let us present this Exceptional Chili.

One of the fine points of chili-making is the chilis themselves. Many varieties to choose from, but we like fresh Thai chilis we easily find at local stores. But you can use about any kind you want in any amount. We do plead that you put some heat into your version. After all, without some spicy goodness we couldn't honestly call it chili.

Ingredients:

  • garlic, chopped 4 cloves
  • onion, chopped 1/2 bulb
  • shallot, chopped 1 small
  • Thai chilis, chopped 1-2
  • olive oil 1-2 tbsp
  1. In a large skillet saute garlic, onion, shallot until beginning to appear transparent.
  2. Add the chilis and saute for a few more minutes
  • ground turkey (or other meat) 1/2 lb
  • cooked garbanzos, black-eyed peas, etc. 1 lb
  • tomatoes, canned, low-sodium 14 oz
  • chicken/mushroom stock/Thinair dashi 1 cup
  • lime, juice and zest 1/2
spices and flavorings
  • cumin, ground 2 tsp
  • coriander, ground 2 tsp
  • smoked paprika, ground 1/2 tsp
  • mustard, ground 1/4 tsp
  • allspice, ground 1/4 tsp
  • salt 1/2 tsp
  • pepper 1/4 tsp
  • Mexican oregano, whole-leaf 2 tsp
  1. Add the ground meat to the pan, stir frequently, breaking up larger clumps.
  2. When the meat loses its raw appearance mix in the spices, except the oregano.
  3. Add the garbanzos or alternative, then the tomatoes and 1/2 cup of stock.
  4. Using a zester, add the lime zest to the pan.
  5. Add lime juice, salt/pepper to taste, then bring to a simmer, stir well and cover.
  6. Stirring occasionally, continue simmering for 10-15 minutes. If needed add more stock or dashi.
  7. Then add oregano, mixing in well. Taste and adjust seasoning. (More cumin, coriander, etc., may be needed.)
  8. Continue simmering, covered, until flavors blend, typically 1/2 hour but can go longer. Add stock as necessary.
  9. Serve hot with corn chips or tortillas, sour cream or yogurt to cool it down. Great with sauteed baby kale or arugula.
  10. Keeps well in the refrigerator for several days.
Of course in this kind of recipe ingredients and amounts are just starting points. You may like more or less heat or spice in your chili. You might prefer different kinds of beans, or in some other proportion. Feel free to experiment.

And if you find a particular combination that's really great, or special ingredients that make it wonderful, by all means write us with your recipe. We might even include it on our site!

Categories: poultry southwest legumes

About Thinair Recipes

Recipes developed with low-sodium diets in mind—so easy to use!

Here's a quick guide:
Recipes have one or more “boxed” ingredient lists grouped with step-by-step instructions, for example:

  • garlic, chopped 3 cloves
  • chicken stock 2 cups
  • ...other ingredients...
  1. Saute garlic in oil until soft.
  2. Add chicken stock to pan...
  3. ...next step...

Ingredient boxes show what you'll need for the numbered steps. Not too complicated!

BTW “salt” in our recipes refers to salt substitute, i.e., potassium chloride, KCl. (Since KCl may not be healthy for some people, ask your doctor if it's OK for you to use it.)

Comments