Harry James
Hi there,
By August my heart starts to yearn for winter comfort food. The summer heatwave in New Jersey has made me crave those foods even earlier this year. When the temperature dropped to the seventies this week, out came the slow cooker.
I decided I would make chili for dinner but I wanted to see if I could make it a smidge healthier. Since I have become very fond of the chicken and tofu lettuce wraps (https://newclassicrecipe.com/2022/06/21/cookbook-reviews-from-my-kitchen-to-yours-2/) for dinner, I decided to try a chili riff on those two ingredients. It was delicioso and I think a little bit healthy.
Ingredients
- 1 lb ground chicken
- 1/2 block of firm tofu shredded
- 1 chopped yellow pepper
- 3 tablespoons of harrisa paste
- 1 can of cannellini beans
- 1 medium sweet potato peeled and shredded
- 2 tablespoons of low sodium soy sauce
- 2 teaspoons of garlic paste
- 3 teaspoons of Thai Kitchen red curry paste
- 1 teaspoons of oregano
- 1 teaspoon of cumin
- 1/4 teaspoon cinnamon
- 4 tablespoons of tomato paste
- 1 bunch of chopped scallions
- 2 roasted corn cobs, kernels removed
- 1/4 lb of Trader Joe’s cheddar melange
- 2 avocados diced
- 1 can of Rotelle diced tomatoes and green chilis
- 2 small cans of diced tomatoes
- 1/2 can of beer
Preparation
In my slow cooker I:
- browned the scallions, yellow pepper, and chicken along with the garlic, harissa, oregano, cumin, cinnamon,red curry paste, and shredded sweet potato
- I then added the beans, Rotelle, diced tomatoes, and soy sauce
- I dialed the slow cooker to low and set it for 5 hours
- After 5 hours I added the tomatoes paste, 1/2 can of beer, corn kernels, and shredded tofu
- I turned the temperature to high for 1 hour
- I served it with the chopped avocado and shredded cheese.
- this recipe makes 6 ample or 8 ordinary servings
Cooks Notes: as you can see, I didn’t add any additional salt and used Tofu in place of additional ground chicken. I think it made it relatively healthy.
22 responses to “CHILI – goodness, gracious, great bowls of fire!”
Yummy. Sounds delicious.
Thanks Viv. Hope all is well with you.
Chili is a wonderful fall menu item, and it works great as a leftover too. Can’t beat that. 🙂
I agree. The leftovers are usually better because the flavors develop from the overnight rest. Thanks for stopping by Judy.
No doubt, you have lightened up chili with this one! The shredded sweet potato sounds so good, and what a great fiber boost too!
Thanks Terrie. Trying to think outside of the box like you.
Very interesting twist on Chili. Adding sweet potatoes is a brilliant idea! 🙂
Thanks Ronit. As I just said to Terrie, trying to think outside of my safety zone.
that’s an interesting addition with the tofu. a great idea. hubby makes a vego chilli with grated zucchini. also a great combo.
Thanks for the tip Sherry. I am on the hunt for recipes that are more plant based.
Very inventive! Great way to use and disguise tofu, and the shredded sweet potato is brilliant!
Love chili! Haven’t made any yet this season, and now you have me itching to make a big pot of it. 🙂 Love the addition of tofu — have to try that.
Hi John, thanks for reading and your kind comments. I look forward to seeing your recipe for chili.
What a unique and delicious recipe Bernadette. I could eat this anytime of the year.
Wow! What a hearthy bowl of goodness! 😋
Thanks Ribana. Trying to lighten things up.
Now that is a bowl of chili and a full meal!
Thanks so much. It is a full meal. Especially served with a salad.
Looks delicious!! I love the non traditional ingredients and can’t wait to make it when we get cold weather here!
Thanks for stopping by. I hope you enjoy it.
I love the addition of tofu to this recipe. I need to try this – Pinned! Thanks for sharing at the What’s for Dinner party.
It is my pleasure Helen. The tofu does make it a smidge healthier.