Half Meat Half Veggie Chili

Looking for a delicious, easy and good-for-your recipe that will feed 20 gazillion people at your Super Bowl party? Look no further my hungry friends.

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Make some chili. Specifically THIS chili. I call this my half-and-half chili. Half meat, half veggies! This is the perfect winter meal. It is hearty AND healthy. It will warm AND fill you up without filling you out. 🙂 And it will feed a hoard of people.

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Along with ground beef this chili has an assortment of vegetables including hearty mushrooms, red and green bell peppers, meaty potatoes, zucchini, carrots and tasty corn. This recipe makes a TON. So you will have many meals and can even freeze some. You can use the same veggies or use your a mixture of favorites!

20140112-184935.jpgMy Taller Half LOVES this chili so much he is always happy to help chop all the vegetables. Even if you’re not that into veggies, try this, I think your relationship with them will change.

20140112-185000.jpgNow, I realize the amount of ingredients in this recipe totally goes against my mantra of “around 5-ish” ingredients. But it is done in 5 easy steps. And this is a “cook once, eat for a whole week” meal.

The chili should simmer for a few hours to let the flavors fully develop (although you can dig into it after only 30 minutes). I usually make it the night before and think about dinner ALL day.

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How could you not think about this all day???

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and then I eat it for leftovers for a week.

OR be a good person a share: Have a Super Bowl party for 20 people and serve this!

Plus, with all these veggies, you can top this with extra cheese and eat some extra chips and not feel guilty. You earned it by eating your vegetables.

20140112-185116.jpgYUM! Look at that close up! Meat, veggies and CHEESE!?! I’m in heaven.

20140112-185240.jpgRecipe: Half Meat Half Veggie Chili

Yield: A ton. (~32 cups)

Ingredients:

Step 1 – sauté the aromatics

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves of garlic, minced
  • 2 carrots, peeled and chopped

Step 2 – add the meat

  • ~1 lb ground beef (use any meat you like- turkey, pork, buffalo)

Step 3 – add the veggies

  • 1 red bell pepper
  • 1 green bell pepper
  • 1 potato (sweet or russet), scrubbed clean and chopped (I usually leave the russet unpeeled – but I will always peel the sweet potato)
  • 8oz of mushrooms, sliced (I used baby bella)
  • 1 zucchini, chopped

Step 4 – add the canned/frozen stuff

  • 1 28 oz can tomato sauce
  • 1 28 oz can tomato puree
  • 1 28 oz can of diced tomatoes in juice
  • 2 15 oz cans of dark red kidney beans, drained and rinsed (you can mix it up with black beans if you like)
  • 1 cup of frozen corn

Step 5 – add the spices

  • 2 tablespoons chili powder
  • 1 tablespoon cocoa powder
  • 1 tablespoon cumin
  • 1/2 teaspoon crushed red pepper (more or less depending on how spicy you like it)
  • salt & pepper to taste
  • Cheddar cheese, sour cream and chips for serving

Instructions:

  1. In a very large pot (~8-12 quarts) add step 1 ingredients and sauté on medium heat until onions are soft – about 3-5 minutes.
  2. Add the ground beef (step 2) and cook until no longer pink
  3. Add all the veggies (step 3) and canned/frozen (step 4). Then add the spices (step 5) and stir to mix everything well. Simmer the chili for at least 30 minutes, but 1-2 hours lets the flavors develop. Tip: I usually make this the day before and simmer for 1-2 hours and then let the large pot cool before I place it in the fridge. The next day I take it right out of the fridge and let the pot come to room temp and then simmer to warm it up and then serve. This is a great make ahead meal.

Top with shredded cheddar cheese, sour cream and enjoy with chips or corn bread!

Chili can be stored in airtight container the refrigerator for 1 week or up to 3 months in the freezer.

Adapted from How Sweet It Is Easy 5 Step Chili

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Spanish Tortilla with Baby Spinach and Red Bell Pepper

20130523-231516.jpgI’m really excited to share today’s recipe with you! Why? Well, I’m talking about food, so this always makes me excited, woo! But, if I had to pick a favorite vegetable, it would be spinach, which is the star of this recipe. Why spinach? I’m sure many of you have memories growing up being forced to eat spinach. Not me. I would gladly suck spinach down like Popeye. When I started cooking for myself, I started to realize the culinary super power of spinach. It is a super nutritious leafy green vegetable that you can have by itself or add to just about anything: pasta, pizza, casseroles, eggs, soups, and even smoothies! Today I’m pairing my favorite vegetable, spinach, with my favorite protein, eggs.

20130523-231132.jpgInstead of using baby spinach to make a salad, I decided to get a little creative and use it to make one of the most common dishes served in Spain known as the tortilla de patatas, or the Spanish tortilla (Spanish potato omelet) . One of the great things about this dish is that it is perfect for any meal – breakfast, lunch, dinner or as an appetizer and can be served hot or cold. I like mine warm, but it is traditionally served at room temperature.

Keeping with my simple recipe philosophy, this tortilla only has 6 ingredients: Spinach, bell pepper, eggs, potato, milk, and onion. Also, in line with in a DASH, this recipe is adapted to be pretty speedy, and can be made in under 30 minutes!

20130523-231432.jpgYou already know how much I LOVE eggs, especially frittatas. Well, the Tortilla de Patatas is the Spanish cousin to the Italian frittata. The major difference is that the frittata is baked, while the Tortilla is flipped in the pan and only cooked on the stove top – perfect for summertime when you don’t want to heat up your oven! Besides eggs, the other main component of the tortilla is potatoes. Delicious, starchy, thinly sliced, layered potatoes. YUM.

In my version of the Spanish tortilla, I decided to add baby spinach and red bell pepper. This way, you get some extra veggie in and still enjoy this decadent Spanish dish!

Big SPanish tort

The other great thing about what I did here is that I slimmed down the recipe a bit. Most Spanish tortilla recipes use a TON of olive oil. I have minimized the amount of oil needed for this dish, so you can enjoy this Spanish delight and keep your waistline! Less oil makes the tortilla a little thinner, but it still has the texture and taste of a real Spanish Tortilla. I promise.

Let’s make this tortilla in a DASH!

First peel and slice the potato very thin. I don’t have a fancy slicer or food processor, so I just sliced them thin with a knife. Cut and chop about a quarter of an onion and set aside.

20130523-231117.jpgAdd your potatoes to a heated pan with olive oil. Immediately after adding potatoes, reduce the heat. Your potatoes will NOT be in one layer, and this is ok. You want this. There will be a temptation to crisp up and brown your potatoes, but that is not what we’re trying to do here. We are cooking them to be just soft, not crisping them. Stir the potatoes occasionally as you cook them. After about 5 minutes, add the onion and cook for an additional 5-10 minutes, until potatoes are soft.

20130523-231143.jpgRemove potatoes and onions and a pinch of salt and set aside. Reduce heat to low and add the red bell pepper and spinach to pan and stir. This is just to warm and soften the veggies. We don’t want to wilt the spinach and we want to keep the peppers crispy for some texture.

20130523-231154.jpgYum! Next scramble up your eggs, milk, salt and pepper. After allowing the potatoes and veggies to cool for about 5 minutes, add them to the eggs and stir. Let this stand for a few minutes. I know it looks like there is not enough egg here for all the stuff, but trust me, the potatoes will make up the bulk of the dish, with the spinach being the STAR, of course.

20130523-231207.jpgHeat up the remainder of the olive oil in the pan and add the egg/veggie mixture. Gently pat the potatoes and veggies down to form even-ish layers and reduce the heat.

20130523-231228.jpgI know you are looking at this saying: “how the HECK is that going to hold together to flip it? That looks like a hot mess” I promise you, it does, and it may look like a hot mess now, but soon it will be fully cooked, and be in your belly.

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This tortilla is ready to be flipped!

When the edges start to pull away, run a rubber spatula along the edges to loosen up the egg. Run it around and around and scrape a little on the bottom all around so you know nothing is sticking and you can easily flip it. When the top is wet, but not runny, lift up the tortilla slightly and take a peak at the bottom – when it is lightly browned, it is ready to be flipped!

To easily flip, carefully place a large plate on top of the pan and flip the pan over so that the tortilla falls out. Next, Slide the tortilla back in the pan so that uncooked side of the tortilla is in the pan and the cooked side is up. Sorry that I didn’t have someone else around to photograph me doing this, but luckily, the internet is a educational place – check out this YouTube video that gives multiple ways to flip a tortilla. Don’t be intimidated by the flip.

YOU CAN DO IT!

Cook on the other side for 2-3 minutes, flip one more time to warm and you’re done!

20130523-231243.jpgAdd some salt and pepper to taste, slice up and ENJOY!

20130523-231331.jpgTender, layered potatoes, crunchy, sweet bell pepper and bold baby spinach. SO INCREDIBLY DELICIOUS!

20130523-231343.jpg I ate this for breakfast and then again for dinner. I was a little disappointed when I finished it and didn’t have any left over for lunch the next day. 🙂

Recipe: Spanish Tortilla with Baby Spinach and Red Bell Pepper

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Total time: ~25 minutes

Ingredients:

  • 1 russet potato, peeled and quartered
  • ¼ cup of onion, chopped (I used a sweet onion, but you can use white or yellow)
  • 3 large eggs
  • 2 tablespoons of olive oil, divided
  • 1 tablespoon of milk
  • 2 oz of Fresh Baby Spinach, rinsed and dried (about 2 cups, not packed)*
  • ½ of red bell pepper, chopped
  • Salt and black pepper, to taste

Instructions:

  1. Slice potato very thin, about 1/8 inch (I don’t have a fancy slicer so I used a knife. You don’t need to be exact – not cooking for the queen)
  2. Add one tablespoon of olive oil to a non-stick pan and heat until hot on medium high (I used a shallow 8inch pan – you can also you a 6inch as long as it is deep).
  3. Add potato slices to pan and immediately reduce heat to medium-low. Stir potatoes occasionally and cook for about 5 minutes.
  4. Add sliced onion to potatoes and cook for an additional 5-10 minutes, stirring occasionally, until potatoes are soft. Remove potatoes/onion from pan, add a pinch of salt and set aside to cool before adding to eggs.**
  5. Add chopped bell pepper and spinach to the pan on low heat and warm to soften peppers and spinach for about 1 minute. Remove and set aside to cool slightly before adding to the eggs
  6. In a large bowl, combine eggs, milk, salt and pepper. Whip eggs with a fork to scramble. Add relatively cooled potatoes/onion, baby spinach and bell pepper and stir till combined.
  7. Warm the remaining olive oil in the pan on medium high heat until it is hot. Add the egg mixture to the pan and pat down with a rubber spatula to even out the layers. Lower the heat to medium-low and cook for about 2-3 minutes. To ensure that the egg doesn’t stick, run a rubber spatula around the edges of the egg and under the egg.
  8. The tortilla is ready to be flipped when the top is wet, but not runny, and the sides are firm (see pic above). To easily flip, carefully place a large plate on top of the pan and flip the pan over so that the tortilla falls out. Next, Slide the tortilla back in the pan so that uncooked side of the tortilla is face down in the pan and the cooked side is up. Cook for an additional 2-3 minutes.
  9. Flip the tortilla one more time, and warm the first cooked side for another minute.
  10. Invert the tortilla on a serving dish and add some salt and pepper
  11. ENJOY

*Note that because the tortilla is cooking so quickly in the pan, the baby spinach just wilts slightly. If you wish to substitute mature spinach, be sure to cook and drain first. Mature spinach may release a lot of water that can mess up your tortilla.

**I stress cooling the potatoes and the veggies to prevent premature cooking of the eggs in the bowl.

Recipe Source: Deliciousinadash.wordpress.com