Bonnies Cannellini Chili Recipes

BONNIE'S CHILI

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain. Transfer to a 4- or 5-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low until heated through, 5-6 hours. If desired, serve with optional toppings.

TURKEY CHILI WITH CANNELLINI BEANS

Steps:

• In a blender or food processor, puree the roasted chiles and cilantro until smooth. Set aside.
• In a large Dutch oven over medium-high heat, combine the olive oil, onion, garlic and salt. Cook until the onion is translucent, 5 to 6 minutes. Add the turkey and cook until browned and cooked through, breaking it up with a wooden spoon, 7 to 8 minutes.
• Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes. Deglaze the pot by adding the chicken stock and scraping up the browned bits from the bottom of the pot. Add the reserved pureed chiles and cilantro. Bring to a boil, then reduce the heat to a low simmer.
• Add the beans and simmer, partially covered, until the turkey is tender and the chili has thickened, about 1 hour. Remove from the heat, cover and keep warm until serving. Serve with toppings.

BONNIE'S CANNELLINI CHILI

Steps:

• 1. Chop the meat put it in a large skillet with the olive oil over medium heat and saute until brown on both sides, set aside and put in the chopped vegetables and saute until half tender about 10 minutes then add the garlic, cook two minutes. Add the remaining dry seasonings and the salt and pepper, stir and cook for another minute.
• 2. Add the tomatoes. Stir, and add the broth, stir again, cover and simmer until pork is tender. Add the drained and rinsed beans. To thicken: Whisk the cornstarch in about 1/4 cup of cold water until smooth and add to the soup, simmer another ten minutes, top with cilantro and cheese and serve.
• 3. Cook's Tip: You can cook this in the crockpot after you have sauteed the vegetables and added the seasonings. Just transfer it to the crockpot and cook on low for 2 or 3 hours. If you use cooked leftover pork, just skip the meat browning step, and add the cooked pork to the vegetables after they have sauteed and stir it in.

BONNIE'S CHILI MAC

Steps:

• 1. COOK'S TIP: Read the recipe and assemble the ingredients before beginning. (This recipe also works with gluten-free elbow macaroni) You can also add other ingredients to this recipe that you can't live without. It is good with pinto beans.
• 2. Chop the vegetables. Heat a medium skillet with one tablespoon of olive oil. Saute the onion, garlic, celery and peppers until almost tender. Add the mushrooms. Set aside and keep warm.
• 3. Put a large pan of water on to boil the elbow macaroni (or whatever pasta you choose) until it is done to your liking. When it is boiled drain and set aside.
• 4. Cook the ground beef in a large skillet over medium high heat. Cook the meat until it is brown. Add the paprika, cumin and chili powder, salt and pepper. (or substitute with taco seasoning if you like.)
• 5. When the meat is brown, add basil and tomato pasta sauce and all the vegetables. Turn the heat down to simmer, and cover with a lid and cook for 20 minutes. Stir on occasion to prevent burning.
• 6. Add the cooked macaroni. Gently stir. Cook on lowest setting for 5 more minutes or until everything is heated through. Stir in the Rotel tomatoes and 2 TBS of juice, and cook 5 minutes more, adjust seasoning if needed, and Serve.
• 7. COOK'S TIP: Pour the unused 1/2 can of Rotel tomatoes in a ziploc baggie, label it, and freeze it for the next time you want to make this dish.
• 8. Here is how it looks!
• 9. Plate it! Enjoy!
• 10. COOK'S TIP: It is even better the next day when flavors blend over night.