Recipes: Chili and Soups

Recipes: Four Nutrition-Packed Chili and Soup Recipes for the Winter

As the weather grows colder, nothing warms the body and soul quite like a bowl of hot chili or soup.  With the crunchy texture of Rä Wild About Sprouts® acting as the perfect garnish, warmth and nutrition never tasted so good.  Try the four chili and soup recipes below for the perfect solution to the changing seasons!

Hearty Chili

Ingredients:

  • 1.0 lb ground bison or ground beef
  • 0.5 lb spicy pork sausage
  • 2 tablespoons canola oil
  • 1 ½ cups chopped yellow onions
  • 2 tablespoons minced garlic
  • 2-3 jalapeno peppers, stemmed, seeded, and minced, depending upon taste
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoons salt
  • ¼ teaspoon cayenne (omit if you prefer a milder chili)
  • 2 cans petite diced tomatoes (fire roasted, garlic, or others)
  • 2 cans of chili beans in sauce (tip: use 1 can of white chili beans and 1 can of black chili beans)
  • 1 (15-ounce) can tomato sauce
  • 1 cup vegetable stock (I use homemade chicken stock), or water
  • Amazing Alfalfa or Crunchy Clover Wild About Sprouts®
  • Chopped cilantro (optional)

Instructions:

  • In a large, heavy pot, heat the oil over medium-high heat. Combine the onions, garlic, and jalapeno peppers, and cook, stirring, until soft.  
  • Add the ground meat and cook about 6 minutes.  
  • Mix in the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well.
  • Add in the beans, tomato sauce, vegetable stock, and one 3-ounce package of Alfalfa or Clover Wild About Sprouts®; stir well, and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, for about 60 minutes.
  • Remove from heat and adjust seasoning to taste.  Stir in chopped cilantro (optional) and garnish with additional sprouts.  

Homemade Tomato Soup

Ingredients:

  • 2 tablespoons olive oil
  • 3 medium onions chopped
  • 4-8 large garlic cloves chopped or pressed
  • ¼ teaspoon red pepper flakes (add more if you prefer it hot)
  • 2 tablespoons tomato paste
  • 3 cups chicken broth
  • ½ – ¾ cup fresh basil leaves chopped
  • 10-12 large, ripe tomatoes cored and coarsely chopped
    • Reserve all juices during chopping
    • While removing the skins of the tomatoes is not necessary, you can do so by dropping the whole tomatoes into boiling water for a couple of minutes and then dropping them into ice water before peeling.
  • Salt and pepper to taste
  • Crunchy Clover Rä Wild About Sprouts® for garnish (adds color, crunch, and nutrition)

Instructions:

  • Add olive oil to large pot, then stir in onions, salt and pepper and sauté until onions begin to caramelize.
  • Mix in garlic, red pepper flakes, and tomato paste, and cook for a couple of minutes.
  • Add broth, tomatoes, and basil, and simmer on low heat for 20-25 minutes.’
  • Allow the pot to cool; then, run the mixture through a food processor until smooth.
  • Season to taste with salt and pepper. Then, garnish with Clover Rä Wild About Sprouts® when serving.  
  • Optional: Add ½ – ¾  cup heavy whipping cream to increase richness.

Butternut Squash Soup

Ingredients:

  • 2.5 lbs of butternut squash – peeled, seeded, and cut into 2-inch chunks (about 7 cups)
  • 2 tablespoons unsalted butter
  • 1 leek, white and green parts only, quartered lengthwise, thinly sliced, and washed thoroughly (about 1 ½ cups)
  • 1 teaspoon salt
  • Salt and pepper, to taste
  • 4 cups of vegetable broth
  • 1-2 cups of water
  • 2 sprigs of fresh thyme
  • 1 bay leaf
  • 1 pinch of cayenne pepper
  • Tangy Clover and Broccoli Blend Rä Wild About Sprouts® for garnish
  • Sherry and nutmeg upon serving

Instructions:

  • Peel and seed the butternut squash. Cut into 2-inch chunks and place into a bowl. Cover the bowl and microwave for about 14-18 minutes or until you can easily put a knife through the flesh, stirring halfway through. Drain for about five minutes, and reserve the liquid.
  • Melt butter on medium-high heat and add squash, leek, and salt. Cook 10-13 minutes, stirring occasionally, until squash pieces begin to break down and brown fond forms at the bottom of the pot.
  • Add 2 cups of broth, and scrape bottom of pot to loosen and dissolve fond. Stir in remaining 2 cups of broth, reserved squash liquid, 1 cup of water, thyme sprigs, bay leaf, and cayenne. Increase heat to high and bring to simmer. Reduce heat to medium and simmer for 6-7 minutes, until leeks are fully tender.
  • Remove and discard bay leaf and thyme sprigs. Working in batches, process soup in blender for about 1-2 minutes, until smooth. Return soup to clean pot and bring to simmer.  Thin soup with up to 1 cup of water for desired consistency.
  • Season with salt and pepper to taste, and garnish with Tangy Clover and Broccoli Blend Wild About Sprouts®. Serve with some sherry and nutmeg.

White Bean Chili with Chicken

Ingredients:

  • 2 chicken breasts, cooked and cubed
  • 1-2 jalapeno peppers, seeded and chopped (or more to taste)
  • 2 medium onions
  • 3-6 cloves garlic
  • 3 cans white beans (tip: I use a variety of white beans including Great Northern, kidney, etc.)
  • 4 cups broth
  • 2 teaspoons ground cumin
  • 2 teaspoons oregano
  • 2 teaspoons ground coriander
  • ½ teaspoon red pepper flakes
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon lime juice
  • 2 tablespoons cornstarch
  • ¼ cup cold water
  • Bold Broccoli Blend Wild About Sprouts® for garnish

Instructions:

  • In a large saucepan, cook onion, jalapeno, and garlic in oil until tender.
  • Add cumin, oregano, coriander, and red pepper flakes, cooking for an additional few minutes.
  • Stir in broth, lime juice, beans, and parsley and bring to a boil.  
  • Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
  • Combine cornstarch and water until smooth; then, mix into chili, while adding the cooked chicken. Bring to a boil.  Cook and stir the chili for 2 minutes until thickened.   
  • Finally, top the chili with Bold Broccoli Blend Wild About Sprouts® for an extra crunch.
  • Meatless option: Add 1 cup colored carrots diced or sliced in place of chicken.