Vegan Bean & Barley Chili

Ingredients
1.75oz package of chili seasoning
4-10oz cans of rotel diced tomatoes & green chilies (do not drain)
2-8oz cans tomato sauce (no salt added)
15oz can chili hot beans (do not drain)
15oz can great northern beans (drained)
15oz can red beans (drained)
15oz can black beans (drained)
15oz can corn (no salt added, drained)
16oz bag pearl barley
6 cloves minced garlic
1 large onion (diced)
1 Tbs. extra virgin olive oil
10oz (aprox. 4) fresh habanero peppers,diced
2.5oz (aprox. 1) fresh chili pepper, diced
1 teaspoon fresh ground black pepper (more or less to taste)
1 Tbs. cumin
1 tsp. cinnamon

Directions
In a 5 1/2 quart or larger stock pot cook pearl barley according to package (aprox. 45mins.)

In a second pan caramelize diced onion in extra virgin olive oil.  When almost complete add diced habanero peppers, diced chili peppers,  and diced garlic. 

Once pearl barley is cooked add onion mixture to pan and add all remaining ingredients, mix well.  Simmer on low, stirring occasionally for approximately one hour.  Serve with shredded cheese, sour cream, and tortilla chips (all optional).
 
Serving Size: 2 cups (recipes makes roughly 9 servings)
Calories: 402.5
Fat: 3.5 grams
Cholesterol: 0 milligrams
Sodium: 1595 milligrams
Carbohydrates: 86.25 grams
Fiber: 19.5 grams
Sugar: 11.25 grams
Protein: 17 grams

White Chicken Chili

Carroll Shelby's makes my sisters all time favorite beef chili seasoning. She loves it. I have to admit it is pretty good. It is a thick chili you can eat scooped up on a tortilla chip. She was shopping the other day and came across Carroll Shelby's "New" White Chicken Chili Kit. Excited that this would be just as good as the beef chili kit she decided to buy one for me to try too. It is just starting to get chilly here in Michigan so it was the perfect time to try this chili kit. I have to say it did live up to the expectation I had for it. It was spicy, but not to spicy and quite thick for a chicken chili. My only complaint is that the seasoning is a little salty and there is no way to adjust that since the salt is in the seasoning pouch mixed with the other spices. Over all it is a good, easy, low calorie chicken chili that I will for sure cook again.

Ingredients
One box Carroll Shelby's White Chicken Chili Kit
2lbs. Boneless Skinless Chicken breasts (cut into 1/2" cubes)
1 tbsp. vegetable or olive oil
2 cups of water
1 15oz can drained white beans
1 14 oz can diced tomatoes
One small onion, diced

Directions
Brown chicken and onions in oil.

Add water, diced tomatoes, contents of box (spices, mesa flour, jalapeno and bell pepper packets) and bring to a boil. Reduce heat and simmer covered for 15 minutes.

Uncover and add white beans. Continue to simmer on low to medium heat for an additional 15 mins or until chili has a thick consistency. Add cayenne spice packet from box (may omit cayenne if you do not want your chili spicy).

Serving Size: 1/4 recipe (approx. 1 1/2 cups)
Calories: 359
Fat: 5 grams
Cholesterol: 130 milligrams
Sodium: 1080 milligrams
Carbohydrates: 28.25 grams
Fiber: 9 grams
Sugar: 2.5 grams
Protein: 53.5 gram
Points: 6

Black Bean Chili

I love chili and with fall right around the corner I wanted to make a chili that was high in protein but low in fat. I stumbled across some recipes for black bean chili. Every recipe looked great and after tweaking some that I found I ended up with a flavorful yet versatile chili. Ingredients

2 tablespoons minced garlic

1 chopped white onion

1 tablespoon olive oil

1/4 cup fresh chopped cilantro

3 cans (14 ½ oz each) black beans, rinsed and drained

1 can (12 ½ oz) crushed tomatoes with juices

3 tablespoons canned chipotle salsa (more or less to taste)

1 ½ teaspoons ground cumin

1 tablespoon rice vinegar

fresh cracked pepper to taste

Directions

In a 4-quart sauce pan over medium heat, cook onions and garlic in olive oil until they start to brown (approx.8 mins.)

Add beans, crusted tomatoes, and cumin. Bring to a boil.

Reduce heat and simmer for 15 minutes.

Stir in cilantro, chipotle salsa, rice vinegar, and cracked pepper.

Recipe makes 11 servings

Serving Size: ½ cup
Calories: 145
Fat: 2.5 grams
Cholesterol: 0 milligrams
Sodium: 487 milligrams
Carbohydrates: 23 grams
Fiber: 7.5 grams
Sugar: 1.5 grams
Protein: 7 gram
Points: 2