Black bean, farro, and roasted squash chili

 Year-Round Fresh pg. 157 6 serv   3 points OVEN
3 c (3/4”) cubes peeled seeded butternut squash
2 poblano peppers, diced
1 onion, chopped
4 garlic cloves, minced
2 T chili powder
1 T ground cumin
1 t salt
½ t chipotle chile powder
1 (28 oz) can petite diced tomatoes
1 (15 ½ oz) can black beans, rinsed and drained
1 c frozen corn kernels
1 ½ c reduced-sodium vegetable broth
1 c cooked farro
6 T light sour cream
6 T shredded reduced-fat Cheddar Cheese

1. Preheat oven to 400. Line rimmed baking sheet with foil and spray with nonstick spray.
2. Spread squash on half of baking sheet and poblano peppers on other half. Lightly spray vegetables with nonstick spray. Bake, stirring once, until peppers are tender, about 25 minutes. Transfer peppers to plate. Spread out squash and return to oven. Bake until squash is tender, about 10 minutes longer.
3. Spray Dutch oven with nonstick spray and set over medium-high heat. Add onion and cook, stirring often, until onion begins to brown, 6 minutes. Stir in garlic, chii powder, cumin, salt, and chipotle chile powder and cook, stirring constantly, until fragrant, about 30 seconds. Add tomatoes, beans, corn, broth, and roasted poblano peppers to Dutch oven and bring to a boil. Reduce heat and simmer, covered, 30 minutes. Stir in squash and farro and simmer until heated through, 3 minutes. Serve topped with sour cream and cheddar. (about 1 1/3 c)

Classic Firehouse Chili Cook Up Comfort

pg 171 {4 servings} 7 points STOVE
2 t sunflower oil or canola oil
1 lb ground lean beef (7% fat or less)
1 c diced onion
1 small green bell pepper, chopped
2 garlic cloves, finely chopped
1 T chili powder
½ t cayenne, or to taste
½ t salt
2 T tomato paste
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can diced fire-roasted tomatoes
1 c beef broth
½ c shredded reduced-fat Cheddar

1. Heat oil in large saucepan over medium-high heat. Add beef, cook, stirring occasionally and breaking chunks apart with spoon, until browned, about 8 minutes. Reserve ¼ c diced onion for garnish. Add remaining onion, bell pepper, garlic, chili powder, cayenne, & salt. Cook, stirring frequently, until vegetables soften, about 5 minutes.
2. Stir in tomato paste, cook, stirring 2 minutes. Add beans, tomatoes, and broth; bring to a boil. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally, until chili thickens, about 10 minutes.
3. Ladle chili evenly into 4 bowls and serve garnished with reserved onion and Cheddar.

Zero Point Spicy Chicken Chili

 Crock Pot
• 2 lbs 99% lean ground chicken
• 1 red pepper, diced
• 1 green pepper, diced
• 1 yellow pepper, diced
• 1 red onion, diced
• 2 cloves garlic, diced
• 1 tsp red pepper flakes
• 1 tsp cumin
• 2 tsp oregano
• 1 tbsp chili powder (feel free to add more to taste)
• 1/2 tsp cayenne pepper
• 28 oz. canned diced tomatoes
• 5.5 oz. tomato paste
• 2 cups chicken broth
• 1 cup frozen corn (leave out for low carb)
• 2 bay leaves
• 1/4 cup buffalo sauce (Frank's hot sauce)
• Brown your ground chicken in a large pan on the stove.
• Place all ingredients in crockpot and cook on high for 4 hours or low 7-8 hours, stirring a few times if possible.
• Makes 12- 1 cup servings, will freeze well.

Slow Cooker Blanco Chicken Chili

                   0 points
1 Pound of Boneless Chicken Cutlets, cut into bite size pieces
1 Large Onion
Jalapeno Pepper, minced small and seeded
4 Garlic Cloves, minced
2 Cans of Cannellini Beans, rinsed and drained
3 Cups of Chicken Broth + extra for sauteing (if needed)
1 Teaspoon of Chili Powder
1 Teaspoon of Cumin
1/2 Teaspoon of Oregano
1/2 Teaspoon of Dried Cilantro
Vegetable Cooking Spray

1. Spray a saute pan liberally with vegetable cooking spray. Add chicken, onion, garlic and pepper to pan and cook until chicken is browned. If contents start to stick. add some extra chicken broth to prevent sticking. When done, put into slow cooker.
2. Mash 1 cup of the drained beans in bowl and add 1/2 cup of broth. Stir this and remaining beans with broth into slow cooker with chicken. Add all the spices and stir to combine.
3. Cook on low for about 3 to 3 1/2 hours.
4. In the last 20 minutes of cooking, take lid off of slow cooker and stir. Leave lid off for this 20 minute time frame. Stir and serve. This makes about 4 large bowls. To keep at 0 Points, you can add up to 1/4 cup of Kraft Fat Free Cheddar Cheese (per bowl), up to 1 1/2 tablespoons of fat free sour cream (per bowl) and all the 0 Point Salsa you would like. Enjoy!

Slow Cooker 3-Bean Turkey Chili

                      
      0 Freestyle Points                                                                         
1.3 lb (20 oz) 99% lean ground turkey breast
    1 small onion, chopped
    1 (28 oz) can diced tomatoes, drained
    1 (16 oz) can tomato sauce
    1 (4.5 oz) can chopped chilies
    1 (15 oz) can chickpeas, drained
    1 (15.5 oz) can black beans, drained
    1 (15.5 oz) can small red beans, drained
    2 tbsp chili powder
    1 tsp cumin
For the Topping:
    1/2 cup chopped red onion
    1/2 cup chopped fresh cilantro for topping
    optional toppings, shredded cheddar, avocado, sour cream, etc
Slow Cooker Directions:
    Brown turkey and onion in a medium skillet over medium-high heat until cooked through. Transfer to the slow cooker with the beans, chilies, chickpeas, tomatoes, tomato sauce, chili powder and cumin, mixing well.
    Cook on high 6 to 8 hours or low 10 to 12.
    Garnish with onions, cilantro and your favorite toppings.
Instant Pot Directions:
    Press saute, spray with oil and brown the turkey and onion, breaking the meat up with a spoon until cooked through. Add the beans, chilies, chickpeas, tomatoes, tomato sauce, chili powder and cumin, mixing well.
    Cook on high pressure 25 minutes. Natural release.   Garnish with onions, cilantro and your favorite toppings.