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Chunky Chipotle Pork Chili Recipe

I can't get enough of hot stews and soups in the wintertime.  Here's a recipe I recently found that I can't wait to try.  Note the recipe calls for 1 Chipotle Chili, NOT the whole can of Chipotle Chilis!  Feel free to throw in additional ingredients, sweet corn, maybe some black beans or switch it up and use chicken instead of Pork. Of course dont forget, throwing some shredded cheese and maybe a spoonful of sour cream on top can't hurt! As with most soups and stews, I'm sure the flavor will be so much better the next day and I imagine the longer the meat simmers the more tender it will be.  I think this recipe would be perfect made in the crock pot. Nothing is better than coming home to a house filled with wonderful smells of dinner ready to eat! I'd love to try some more new soup recipes.  What is your family's favorite?  Share!

Chunky Chipotle Pork Chili Recipe

 

4 Servings

Prep: 15 min. Cook: 20 min.

Ingredients

• 1 medium green pepper, chopped
• 1 small onion, chopped
• 1 chipotle pepper in adobo sauce, finely chopped
• 1 tablespoon canola oil
• 3 garlic cloves, minced
• 1 can (16 ounces) red beans, rinsed and drained
• 1 cup beef broth
• 1/2 cup salsa
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 2 cups cubed cooked pork
• 1/4 cup sour cream

Directions

• In a large saucepan, saute the green pepper, onion and chipotle pepper in oil until tender. Add garlic; saute 1 minute longer.
• Add the beans, broth, salsa, cumin and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened. Add pork; heat through. Serve with sour cream. Yield: 4 servings.

Nutrition Facts: 1 cup chili with 1 tablespoon sour cream equals 340 calories, 14 g fat (4 g saturated fat), 73 mg cholesterol, 834 mg sodium, 24 g carbohydrate, 7 g fiber, 27 g protein.

A Healthier Valentine Treat

Here is a delicate Heart Healthy treat to show your sweetie how much you love them!

Strawberry Schaum Torte Recipe

Ingredients

• 8 egg whites
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups sugar
• 3 cups sliced fresh strawberries
• 1-1/2 cups whipped cream

Directions

• Place egg whites in the bowl of a heavy-duty stand mixer and let stand at room temperature for 30 minutes. Add the vinegar, vanilla and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.
• Spread into a greased 10-in. springform pan. Bake at 300° for 50-60 minutes or until lightly browned. Remove to a wire rack to cool (meringue will fall).
• Serve with strawberries and whipped cream. Store leftovers in the refrigerator. Yield: 12 servings.

Chocolate Chip-Oat Cookies

What do you do when the wind is howling and the snow is blowing?  I Bake!! 
I wanted to try something new so I rummaged through my ever increasing array of cookbooks and found a cookie recipe that seemed like just the right amount of work...nothing major.  A short ingredient list also seemed encouraging.  I thought these came out pretty good and were pretty easy.  Give em a try, tell me what you think.

 

Chocolate Chip-Oat Cookies

1 package (18 1/4 oz ) yellow cake mix

1 tsp baking powder

3/4 C vegetable oil

2 eggs

1 tsp vanilla

1 C uncooked old-fashioned oats

3/4 C semisweet Chocolate Chips (I used M&M's)

Preheat oven to 350 degrees.  Lightly grease cookie sheets or line with parchment paper.

Stir together cake mix and baking powder in large bowl.  Add oil, eggs and vanilla; beat by hand until well blended.  Stir in oats and chocolate chips.

Drop dough by slightly rounded tablespoonfuls 2 inches apart onto prepared cookie sheets.  Bake 10 minutes or until golden brown.  DO NOT OVERBAKE.

Let cookies stand on cookie sheets 5 minutes; transfer to wire racks to cool completely.

Makes 4 dozen cookies