Friday, January 4, 2013

Chili with Chickpeas and Acorn Squash

I found this recipe on Cooking Light which I am trying to focus on a little more with the new year.  The original recipe called for either bison or lean ground sirloin but I used the groud sirloin since I couldn't find the bison where we are.  I like the way this chili was put together by starting with a couple dried ancho chiles brought to a simmer in beef broth and allowed to simmer for 10 minutes.  The simmered chiles, with the broth were then pureed with 1/2 pound of fresh mushrooms.  This mixture was added to the browned beef a little later in the process adding a nice layer of flavor.  The other unusual addition to this chili was the addition of chopped acorn squash and canned chickpeas bringing the nutritional level up.

When following the serving size of 1 1/2 cups of chili with 1 tablespoon light sour cream and 1 tablespoon chopped parsley, the calories come in at just under 300.  This bowlful of deliciousness did not taste like 300 calories.   The only downside to this recipe was that you need to allow a couple of hours to make it.

Chili with Chickpeas and Acorn Squash
Makes 8 servings (about 1 1/2 cups chili, 1 tablespoon sour cream, 1 tablespoon chopped parsley)

2 dried ancho chiles
2 cups unsalted beef stock
1 (8-ounce) package fresh cremini mushrooms
Cooking spray
1 1/2 pounds 90% lean ground bison or ground sirloin
1 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
2 cups chopped onion
1 cup chopped green bell pepper
1 tablespoon minced garlic
1 tablespoon unsalted tomato paste
1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon ground coriander
1 teaspoon ground cumin
1 (12-ounce) bottle dark Mexican beer
1 (28-ounce) can crushed tomatoes
2 cups (1/2-inch) cubed, peeled acorn squash
1 (14.5-ounce) can unsalted chickpeas, rinsed and drained
1/2 cup reduced-fat sour cream
1/2 cup chopped fresh flat-leaf parsley

Combine chiles and stock in a small saucepan.  Bring to a boil, turn heat off and allow to stand for 10 minutes.  Remove stems.  Combine chile mixture and mushrooms in a blender; process until smooth.

Heat a Dutch oven over high heat. Coat pan with cooking spray.  Add bison or ground sirloin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; cook 6 minutes or until brown, stirring to cumble.  Remove meat from pan.  Reduce heat to medium-high, add onion and bell pepper to pan; saute 5 mintes.  Stir in garlic, saute 1 minute.  Stir in tomato paste; cook 2 minutes, stirring frequently.  Add chili powder, oregano, coriander, and cumin; saute 30 seconds.  Return browned meat to pan.  Stir in beer; cook 3 minutes or until liquid is reduced by half.  Stir in mushroom mixture and tomatoes and bring to a simmer.  Reduce heat, and simmer 25 minutes.  Stir in squash and chickpeas; simmer 45 minutes.  Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. 

Top each serving with 1 tablespoon sour cream and 1 tablespoon parsley.

Slightly adapted from Cooking

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