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Chili Recipes from our Collection

December 27, 2016, 12:00 am

Chili is the perfect antidote to winter! Basic chili is easy to put together with pantry staples but if want to try a variation, check this out. Here are some chili recipes from our collection to inspire you in the kitchen.

Black Bean Chili with Squash & Swiss Chard

2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, chopped
2 1/2 cups 1/2-inch pieces peeled, cubed, butternut squash
2 tablespoons chili powder
2 teaspoons ground cumin
3 15-ounce cans black beans, rinsed, drained 2½ cups vegetable broth
1- 14½ ounce can diced tomatoes with juice
3 cups (packed) coarsely chopped Swiss chard leaves (from 1 small bunch)     
Optional garnishes: Top with chopped fresh cilantro, red onions, and grated cheddar cheese

Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 10 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is almost tender, about 10 minutes. Stir in chard; simmer until chard is tender but still bright green, about 5-8 minutes longer. Season to taste with salt and pepper.


Cincinnati Chili

Cincinnati Chili is a long way from Texas but it boasts its own flavor profile that includes cinnamon, chocolate, and allspice and is typically served over spaghetti and topped with shredded cheese, chopped onion, and kidney beans.

1 tablespoon olive oil
1 large yellow onion, diced small
4 garlic cloves, chopped
1 tablespoon chili powder
1/4 teaspoon allspice
1 teaspoon cumin
1 tablespoon unsweetened cocoa
1 bay leaf
1/2 teaspoon cinnamon
1 teaspoon paprika
1 tablespoon apple cider vinegar
3 cups vegetable broth
8 oz. can tomato sauce
1 14 oz can kidney beans, rinsed
8 oz. whole wheat spaghetti, cooked
chopped onion, grated cheese, for garnish

  1. Heat olive oil in a large pot over medium-high heat. Add onion and cook 3 minutes, or until softened, stirring often. Add garlic and then stir in chili powder through paprika; stir to coat and cook 1 minute.
  2. Add vinegar, broth, tomato sauce, and kidney beans. Bring to boil. Reduce heat to medium-low. Simmer partially covered for 30 minutes, stirring occasionally.
  3. Serve over whole wheat spaghetti and garnish with onions and cheese. Serves 4


Garden Vegetable Chili

From The Record Eagle Serves 4

1 tablespoon extra virgin olive oil
1 large onion, chopped medium
2 large carrots, diced
1 small red pepper, diced
1 green pepper, diced
1 stalk celery, diced
2 garlic cloves, minced
1 jalapeno, seeded and minced (optional)
1 medium zucchini, diced
2 large tomatoes, chopped, or 1 14.5 oz. can diced tomatoes
2 cups frozen or fresh corn
1 15-oz. can black beans, rinsed and drained
2 cups water
1 6-oz can tomato paste
3 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon natural cane sugar
Sea salt to taste

  1. Heat olive oil in a large soup pot over medium heat. Add onion, carrot, peppers, celery, garlic, and jalapeno. Cook about 10 minutes until vegetables are softened.
  2. Add zucchini, tomatoes, corn, beans, water, tomato paste, chili powder, oregano, cumin, and sugar and stir well. Bring to a boil, lower heat and simmer about 30 minutes, adding more water for desired consistency, until vegetables are tender. Add salt to taste.

Heart Beet Chili

1 lb  beets, peeled, diced
3 tablespoons olive oil, divided
2 15 oz cans black beans, rinsed
1 28 oz can fire roasted diced tomatoes
1 teaspoon red wine vinegar
1 large onion, diced
1 large carrot, diced
1 stalk celery, chopped
1 jalapeno, minced
1 chipotle in adobo sauce, minced
1 teaspoon chili powder
2 teaspoons fajita seasoning
2 cups veggie stock
1/3 cup unsweetened coconut flakes
salt and white pepper to taste

  1. Heat oven to 400. Toss the beets with 1 tablespoon olive oil, spread on rimmed baking sheet, and roast for 20 minutes or until tender. Remove from oven and set aside.
  2. Heat remaining olive oil in a large soup pot over medium heat. Add onions, carrot, celery and sauté until onion is translucent, about 6 minutes. Add chili powder  and fajita seasoning and cook one more minute. Add the vinegar, broth, tomatoes, beans, beets, jalapeno and chipotle chili, and coconut. Bring to a boil. Reduce heat and simmer for 30 minutes. Season with salt and white pepper to taste.

Millet Chili

From mothering.com
Serves 6

2 tablespoons extra virgin olive oil
1 large onion, finely chopped
2 stalks celery, diced
carrot, diced
1 green pepper, diced
4 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon oregano
1 28-oz can diced tomatoes with juice
2 ½ cups vegetable broth
3/4 cup millet
1 15-oz can pinto beans
1 cup corn
1 teaspoon sea salt
hot sauce to taste

  1. Heat oil over medium heat in a large saucepan. Add onions, celery, carrot, pepper and garlic. Cook vegetables for 10 minutes or until soft. Add chili powder and oregano and stir for one minute.
  2. Add tomatoes and broth and bring to a boil. Add beans, millet, and corn and season with salt and hotsauce to taste. Return to a boil, reduce heat and simmer until millet is tender, about 30 minutes.

Oryana's Award Winning Roasted Veggie Chili

1 large onion, chopped
2 cloves garlic, chopped
1 carrot, diced
2 teaspoons olive oil
1 28 oz can fire roasted tomatoes
1 15 oz can black beans, rinsed
1 4 oz can diced green chilies
1 15 oz can tomato sauce
1 cup roasted red pepper, chopped
1 cup frozen corn, thawed
1/8 teaspoon cayenne or to taste
1/2 teaspoon coriander
1 teaspoon cumin
Sea salt and black pepper to taste

  1. Preheat oven to 400 degrees. Toss the onion, garlic, and carrot with the olive oil. Spread vegetables evenly in a roasting pan and roast for 30 minutes, stirring halfway through roasting time.
  2. Place roasted vegetables, thawed corn, and the canned ingredients (beans, tomatoes, tomato sauce, green chilies, roasted red peppers) in a large soup pot. Stir in the cayenne, coriander, and cumin. Bring to a boil, reduce heat to low, and simmer for 30 minutes. If chili seems thick, add a little water to thin. Add salt and pepper and cook another 5 minutes.

Red Chicken Chili

1 tablespoon olive oil
3 boneless chicken thighs, cut into small pieces
1 medium red onion, diced
2 stalks celery, diced
3 cloves garlic, chopped
1 jalapeno, minced
1 tablespoon chili powder
1/2 teaspoon chipotle chili powder
1 14 oz. can chicken broth or 1 1/2 cups homemade broth
1 15 oz. can diced tomatoes
1 6 oz. can tomato paste
1 1/2 cups cooked beans or 1 15 oz can beans, rinsed
1 cup corn
Sea salt to taste
shredded cheddar cheese and sour cream

  1. In a large soup pot, heat oil over medium heat. Add chicken and cook until lightly browned, about 5 minutes.
  2. Remove chicken and set aside. Add onions, celery, and jalapeno, and sauté until onions are softened, about 5 minutes. Add chili powders, and garlic and cook another minute.
  3. Add the chicken broth, diced tomatoes, tomato paste, corn, chicken, and beans. Bring to a boil, reduce heat, and cook about 25 minutes. Garnish with sour cream and cheddar cheese. Serves 4.


Thai Chili

2 tablespoons olive oil
1 large yellow onion, diced medium
1 medium red bell pepper, seeded, diced small
4 cloves garlic, minced
2 tablespoons chili powder
1 ½ lbs sweet potatoes, peeled, diced medium
1 cup dried red lentils
2 teaspoons salt (or to taste)
4 cups vegetable broth
1 15-oz can dark red kidney beans, rinsed
1 15-oz can great northern beans, rinsed
2 tablespoons Thai red curry paste
1 15-oz can coconut milk
1 28-oz can fire roasted diced tomatoes
3/4 cup fresh cilantro, chopped
Juice of 1 lime
1 tablespoon baking cocoa
1 tablespoon brown sugar

  1. In a 4 quart pot, saute onions and red pepper in oil over medium-low heat with a pinch of salt for about 5 minutes.
  2. Add garlic and saute' for one more minute. Add chili powder, sweet potatoes, lentils, remaining salt, and broth. Cover and bring to a boil. Reduce heat to medium-low.
  3. Cook for 15 to 20 minutes, stirring occasionally to prevent burning.
  4. When lentils are cooked and sweet potatoes are tender, add the remaining ingredients and heat through.


Vegetable Lime Chickpea Chili

From twopeasandtheirpod.com  Serves 6.

2 tablespoons extra-virgin olive oil
1 yellow onion, diced small
1 medium zucchini, diced small
1 red pepper, diced small
8 oz cremini mushrooms, sliced
4 cloves garlic, minced
1 teaspoon chili powder
2 teaspoons ground cumin
1 teaspoon sea salt
2 15-oz cans chickpeas, drained, rinsed
1 28-oz can diced tomatoes
2 cups vegetable broth
1/2 cup chopped fresh cilantro leaves
3 tablespoons lime juice
1/2 teaspoon black pepper

  1. Heat the olive oil in a large pot over medium heat. Add the onion, zucchini, pepper, and mushrooms and cook, stirring, about 8 minutes.
  2. Add the garlic, cumin and chili powder and cook, stirring, for 1 more minute. Add the chickpeas, tomatoes, broth, salt, and pepper, stir to combine and bring to a simmer. Cook for 15 minutes.
  3. Add the cilantro and lime juice, taste and add more salt and pepper if needed.

 

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