Chili Relleno (Tofu) Casserole Recipe
Ingredients:
7 oz of whole chilies (green, canned)
14-1/4 oz of tofu (firm)
1-1/2 c of grated cheese (Monterey Jack)
1-1/2 c of grated sharp cheese (Cheddar)
7 oz of chilies (green, canned); diced
12 oz of evaporated milk (canned)
6 pcs of eggs (large)
1 c of salsa
Instructions:
Split the whole chilies lengthwise and remove the seeds. Lay them flat on the base of 13×9 inch ovenproof dish. Pat tofu dry; gently and carefully squeeze to get its moisture.
Get half of tofu and crumble together with Monterey cheese. Combine the other half of tofu with Cheddar cheese then blend thoroughly.
Pot the chilies with layers of Monterey-tofu mixture, Cheddar-tofu mixture and diced chilies. Do the layering again till the chilies and the cheese are gone.
Combine eggs and milk; beat thoroughly and pour above. Spread the salsa on top. Bake, 350 degrees F for forty-five mins.
>> Chili Relleno (Tofu) Casserole Recipe
Chayote & Corn Stuffed Chilies With Red Sau Recipe
Ingredients:
10 pcs of chilies (green, large and long, fresh)
For the Filling:
1 Tbsp of oil (vegetable)
2 cloves of garlic; minced finely
1/2 pc of onion; diced finely
1 pc of squash (Chayote, large); seeded and diced finely
1 c of corn kernels
1/2 tsp of salt
2 Tbsps of lemon juice
1/2 tsp of pepper (chili red and ground)
1/2 c of bread crumbs (coarse)
1 Tbsp of nutritional yeast (not necessary)
Black pepper (to taste)
For the Batter:
1 c of cornmeal
1 tsp of baking powder
2/3 c of flour (all-purpose)
1 & 1/4 c of water
3/4 tsp of salt
Vegetable oil (for frying)
For the Red Sauce:
1 c of tomato sauce
2 cloves of garlic
1/2 of an onion
1.5 c of water
1 Tbsp of pepper (red chili and ground)
1/2 tsp of salt (to taste)
1/4 tsp of cinnamon
1/4 tsp of cumin (ground)
Instructions:
Have the chilies roasted based on personal preference. Take off peels to leave the stems attaching chili. Cut slit in single part of pepper to remove the seeds, scraping slowly then rinsing seeds away with connecting membranes. Allow to dry by patting a towel on it.
Create filling by heating oil over moderately high flame. Add Chayote, onion as well as garlic then cook, while stirring often, ’til onion becomes translucent as well as when the mixture starts browning.
Take pan off flame and drop juice of lemon, pepper (black), salt, chili and corn while stirring ’til well-combined. Add gradually yeast and breadcrumbs.
Using flat counter, open a pepper then spread approximately 3 Tbsps of filling into center. Slowly close the pepper by rolling the sides around filling. Firmly press the pepper to create shape. Repeat with other chilies.
Create the batter by stirring together salt, baking powder, flour and cornmeal. Slowly combine with water, forming batter with neither soggy nor hard consistency. Pour oil about 1.5″ on skillet (large) on moderate flame.
Roll per filled chili lightly into flour then into batter to coat. Hold stem while dragging the chili into batter then pour a mixture on the stem area when necessary.
Then fry the chilies ’til browned lightly and turn once, frying 3-4 minutes each side. Lift pepper off from oil then drain using paper towels.
Create the sauce by processing onion, tomato sauce and garlic into puree. Pour mixture into saucepan then add cumin, cinnamon, salt, ground pepper as well as water then cook on moderate flame for half an hour while stirring often.
Serve this dish by spooning sauce into a serving plate and pouring it decoratively. Arrange chili on plate, drizzling more sauce on top then garnishing with avocado slices or leaves of cilantro. This recipe creates about ten chilies.
>> Chayote & Corn Stuffed Chilies With Red Sau Recipe
Lentil Chili Recipe
Ingredients:
16 ozs of tomatoes; sliced
8 ozs of pork (lean, boneless & ground)
1 c of lentils
2 tsps of chili (powdered)
3/4 c of tomato juice (spicy)
1 tsp of sugar
1/4 tsp of garlic (powdered)
1/4 tsp of cumin; ground
3 stalks of celery; sliced
1 pc of onion (medium); chopped
Instructions:
Remove meat fats and cut the lean meat into cubes, 1/2″ in size. Heat nonstick pan and cook the meat ’til the color turns brown and mix in with cumin, garlic, sugar, powdered chili, tomato juice, water, lentils, onions, celery, and tomatoes (undrained); boil.
Lower the heat and cook for an hour ’til the lentils become tender. Good for 4 serving portions.
>> Lentil Chili Recipe
Low Fat Lentil Chili Recipe
Ingredients:
8 ozs ground or boneless lean pork
2 tsps of chili powder
1 tsp of sugar
16 ozs of tomatoes; chopped
3 pcs of celery stalks; diced
1/4 tsp of powdered garlic
1 pc of onion (medium); diced
1 c of lentils
1/4 tsp of ground cumin
3/4 c of tomato juice (spicy)
Instructions:
Remove excess fat off pork. Carve pork into half inch cubes. Cook pork on a non-stick skillet on medium-heat ’til brown. Add in cumin, garlic, sugar, chili, tomato juice, water, lentils, onion, celery and tomatoes.
Let mixture boil. Lower heat and cover. Allow to simmer about an hour ’til lentils become tender.
Good for 4 persons.
>> Low Fat Lentil Chili Recipe
Chili & Corn Relish Recipe
Ingredients:
2 pcs of peppers (Anaheim & yellow chili)
1/3 c of corn (canned); drained
1 tsp of lime juice
1/3 c of onion (red); chopped
1/8 tsp of coriander (ground)
Instructions:
Roast the chilies about 4″ – 5″ away from burning coals, ’til its skin softens and ruptures. Allow it to slightly cool, then remove skin. Remove the seeds and dice it.
Put in the rest of the ingredients then leave it for a while. This can be prepared a day prior to serving.
Serve room temp or cold. This recipe creates a single serving.
>> Chili & Corn Relish Recipe
Diet Chili Recipe
Ingredients:
1 Tbsp of oil (vegetable)
2 pcs of onions; chopped finely
2 lbs of beef; ground coarsely
2 Tbsps of chile (red, hot); ground
3 Tbsps of chile (red, mild); ground
1 clove of garlic
1 tsp of oregano (pref. Mexican); dried
1.5 tsps of cumin
1/2 tsp of salt
5 pcs of tomatoes; chopped coarsely
12 ozs of chiles (green, whole)
Instructions:
Put oil into heavy medium saucepan on medium fire. Stir in onions ’til translucent. In bowl, mix beef with salt, cumin, oregano, garlic and chile (ground).
Combine meat and onions then cook, breaking any meat lumps using fork. Stir from time to time ’til beef is browned evenly (15 mins).
Mix in chiles (green) and tomatoes, liquid included, to beef. Bring mixture to boiling then turn down flame, simmering while uncovered within an hour. Mix and stir from time to time, adding some water when needed.
Season to taste as desired. Let it be cooled before putting in the refrigerator.
When the fat appears and solidifies, remove then reheat the chili. Makes 8 servings.
>> Diet Chili Recipe
Low-Calorie Turkey Chili Rellenos Recipe
Ingredients:
4 cans of whole green chilies (4 ozs per can)
4 ozs of cheese (Monterey Jack, reduced fat)
3/4 lb of cooked turkey (breast)
1/2 c of all purpose flour
1/2 tsp of baking powder
3 pcs of large eggs
1/4 tsp of salt
2/3 c of shredded cheese (Cheddar)
1/2 c of skim milk
Instructions:
Cut cheese into 1/2-inch strips. Remove the seeds of drained chilies. Cut at one side then flatly open. Cut turkey to 1/2-inch strips. Lightly coat baking sheet with non stick spray and set the chilies over the sheet.
Fill with turkey and cheese per chili. Place the chili seam side down after folding the edges to seal in filling. Combine baking powder, salt and flour into a medium-sized bowl.
Let it bake in an oven temperature of 450 degrees-F for about 15-18 minutes. Sprinkle some cheese on top of chili then return chilies inside the oven another minute ’til cheese melts. Serve chilies right away.
>> Low-Calorie Turkey Chili Rellenos Recipe
Low-Fat Chili Recipe
Ingredients:
1/2 pound of buffalo (lean); ground or sirloin
2 tsps of chili (powder)
1 c of onions; chopped
1/2 c of diced green bell peppers (optional)
8 ozs of tomato sauce (low salt)
14.5 ozs of canned beef broth (low sodium)
6 ozs of tomato paste (low salt)
1/2 tsp of cumin
Brown sugar (to taste)
2 cans of kidney beans (dark red, 15 ozs per can); undrained
Instructions:
Saute onion, beef and the green bell peppers on medium-heat ’til meat is cooked through. Strain cooked beef with warm water ’til meat loses oil. Add in chili, tomato sauce, tomato paste, beef broth, cumin, brown sugar and chili powder.
Lower heat then let it simmer. Season chili with salt. Yields one helping.
>> Low-Fat Chili Recipe
Low-Fat Healthy Chili In Crockpot Recipe
Ingredients:
1 pound of trimmed beef (stew meat)
6 ozs of tomato paste
2 pcs of bell peppers; chopped
1 c of onions (medium); chopped
1 Tbsp of chili powder
2 cl of garlic; chopped finely
1 tsp of cumin; ground
1/2 tsp of oregano (dried); pounded
Instructions:
Remove fat off meat and cut to 1/2-inch cubes. Transfer meat into a crockpot then add in the paste to coat the meat completely. Add in the tomato sauce, bell peppers, onions, chili powder, garlic, cumin and oregano. Mix well.
Don’t add additional water or any liquid. Cook chili for twelve hours over low-heat with cover.
Skim out the excess fat found on surface of chili then discard. Good for 4 persons.
>> Low-Fat Healthy Chili In Crockpot Recipe
Chili Relleno Squares Recipe
Ingredients:
2 pcs of eggs (large); beaten lightly
6 pcs of egg whites; beaten lightly
1/4 c of flour (all purpose)
1/2 tsp of baking powder (Calumet)
1 c of nonfat cheese (Cottage)
1/4 c of grated lowfat cheese (Cheddar)
1/4 c of grated cheese (Mozzarella)
4 oz of chilies (green); drained and chopped
1/2 tsp of hot sauce (Tabasco)
Instructions:
Combine the eggs, Calumet, and flour; mix thoroughly. Combine Cottage cheese, Cheddar, Mozzarella, green chilies, and hot sauce; mix thoroughly and add the egg mixture. Mix them well.
Pour onto an 8 inch square baking pan (sprayed with cooking spray). Bake inside the oven at 400 degrees F for fifteen mins. Reduce the heat at 350 degrees F; bake again for another thirty-five mins. Cut to squares. Serve.
>> Chili Relleno Squares Recipe
Lentil Chili Topped With Cornbread Recipe
Ingredients:
1 lb of tomato (canned); chopped coarsely
4 c of broth (chicken)
2 c of lentils (cooked); rinsed
3 Tbsp of chili (powdered)
2 Tbsp of oil (vegetable)
1 Tbsp of cumin (ground)
2 tsp of ginger (ground)
1 tsp of oregano; dried
2 pcs of onions; chopped coarsely
1 pc of bell pepper (green, large); chopped & seeded
1 pc of bell pepper (red, small); chopped & seeded
4 stalks of celery; chopped coarsely
3 cloves of garlic; chopped
pepper and salt
For the Crust:
3 c of oil (vegetable)
1 c of wheat flour (self-rising, soft)
1 c of cornmeal
1 c of buttermilk
1 pc of egg
Instructions:
Preheat the oven, 400 degrees F. Ket the oil be heated in Dutch oven, then add the celery, onions and peppers then cook over a medium flame for about 8-10 mins. Drop in the garlic then cook for 2-30 more minutes. Blend in the ginger, oregano, cumin and chili (powdered) for taste; cook for 1 – 2 mins.
Now, add the tomatoes, stock and lentils; boil and lower the flame, then cook for 45-50 mins. Season with pepper and salt, then move to a ovenproof dish. Blend together the cornmeal and flour then whisk the buttermilk, egg as well as oil together before mixing into the flour . Scoop bread unto chili then bake for 20-30 mins.
Let it stand for 10 mins. prior to slicing/serving. Good for 8 servings.
>> Lentil Chili Topped With Cornbread Recipe
Avocado & Green Chili Sou Recipe
Ingredients:
2 pcs of avocado (ripe); cut into half with pits removed
3 c of milk (soy)
4 ozs of chilies (green & canned)
1 pc of onion (medium); chopped coarsely
Pepper and salt (to taste)
2 Tbsps of lemon (juice)
2 Tbsps of sherry (dry)
Fresh parsley or chopped chilies (for garnish)
Instructions:
Take out pulp from avocado then puree it into blender. Pour rest of the ingredients, excluding garnish, into avocado puree then continue processing with blender ’til smooth. Spread mixture to bowl to be readied for serving then add garnish. Immediately serve.
>> Avocado & Green Chili Sou Recipe
Chili Rico Recipe
Ingredients:
1 pc of onion (medium); chopped
2 pcs of garlic cloves; minced
2 Tbsps of vegetable oil
28 oz of tomatoes (whole, canned, undrained); chopped coarsely
32 oz of beans (kidney, canned) rinsed and drained
12 oz of kernel corn (whole, canned); drained
1/2 c of picante sauce
1-1/2 tsps of cumin (ground)
1 tsp of oregano; crushed
1 tsp of cocoa (unsweetened)
1/4 tsp of cinnamon (ground)
1 pcs of bell pepper (red or green); cut to 1/2 inch slices
Optional Toppings:
Sour cream (dairy)
Scallions; chopped
Instructions:
Cook garlic and onion with oil on a saucepan till onion becomes translucent. Add tomatoes, beans, corn, picante sauce, cumin, oregano leaves, cocoa, and cinnamon; let it boil. Once boiling, reduce the heat and let it simmer for 20 mins, covered.
Add the bell pepper then continue simmering for 5 mins, uncovered. Ladle onto bowls. If desired, add toppings and add more picante sauce.
>> Chili Rico Recipe
Healthy Chili Recipe
Ingredients:
2 c of diced zucchini
1 c of lean beef (ground)
1/2 c of peppers (green); chopped
1/2 c of onions; chopped
8 oz of tomato salsa (mild)
1/4 c of wine (red)
1/4 c of raisins
1/2 tsp of salt
1 Tbsp of tomato paste
1/4 tsp of cinnamon (ground)
1/4 tsp of allspice (ground)
15 oz of beans (kidney, red, canned); drained
Sour cream
Scallions; sliced
Cheese (Cheddar); grated
Instructions:
Place beef, zucchini, onions, and pepper inside a saucepan above moderate heat. Saute for 7-10 mins, stirring frequently till vegetables become tender-crisp. Add salsa, raisins, wine, paste, cinnamon, allspice, and salt then cover; simmer for 10 mins, stirring frequently.
Add the beans and continue to cook for 5 more mins or till heated thoroughly. Serve on bowls with cheese, scallions, and sour cream on top.
>> Healthy Chili Recipe