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!
- 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)
- 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
- 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)
- 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
- 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
- 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
- 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
- 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.