Chili: A Quick & Easy Halloween Dinner Idea

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Halloween night is a busy night for most families. Probably the last thing you want to spend a lot of time on is dinner.

Chili is a great Halloween night dinner idea because it’s easy to prepare, economical, has a lot of room for flexibility, and can be as healthy as you like.

Here are two recipes – included both a traditional chili recipe as well as a vegetarian version. Enjoy!

Easy Family Favorite Turkey Chili
Serves 4
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  1. 1 onion, finely chopped
  2. 2 garlic cloves, finely minced
  3. ¾ lb ground turkey (preferably fat reduced)
  4. 2 carrots, sliced
  5. 1 stick celery, sliced
  6. 1 green bell pepper, de-seeded and chopped
  7. 1 15oz kidney beans, drained
  8. 1 14.5oz can diced tomatoes
  9. 1 8oz can tomato sauce
  10. 1/2 tsp oregano
  11. 2 tsp ground cumin
  12. 2 tbsp chili powder (or more depending on taste)
  13. Handful of fresh cilantro, chopped
  14. Sour cream
  15. Olive oil
  1. Heat a dash of olive oil in a large non-stick saucepan. Add the chopped onion, garlic, peppers, carrots and celery and, stirring, cook for about 5 minutes, until vegetables are beginning to soften.
  2. Then add the ground turkey and mix well, then cook until the meat is no longer pink. Stir in all the spices and season well with salt and pepper. Add the diced tomatoes and tomato sauce and gently simmer for about 15 minutes.
  3. Then stir in the kidney bins, mix well, and continue cooking for a further 10 minutes until the chili is piping hot.
  4. Serve with cooked rice, sour cream and sprinkle with fresh cilantro.
Essentially Mom
Quinoa and Kidney Bean Chili
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  1. 1 cup quinoa, rinsed and drained
  2. 2 cups water
  3. 1 large onion, diced
  4. 1 red bell pepper, seeded and diced
  5. 2 16oz cans kidney beans, drained
  6. 1 28oz can chopped tomatoes
  7. 1 cup celery, chopped
  8. 1 - 2 jalapeno peppers (depending on taste), seeded and finely minced
  9. 2 tomatoes, diced
  10. 1 cup carrots, chopped
  11. 1.5 tbsp chili powder
  12. 1 tbsp garlic powder
  13. 1 tbsp Italian spices
  14. 2 tsp ground cumin
  15. Fresh parsley or cilantro, chopped
  16. Salt and pepper
  1. Place quinoa and water into a saucepan, bring to a simmer, cover and allow to cook gently until all the water is absorbed (about 15 minutes). Allow to stand for about 10 minutes.
  2. In the meantime, fry the onion, pepper, celery and jalapeno pepper in a large frying pan. Cook for about 5 minutes, until onion is soft.
  3. Then mix in the carrots and fresh tomatoes, stir well and cook for a further 5 minutes. Add the kidney beans, can of chopped tomatoes and the spices. Season well.
  4. Cook the chili for about 20 minutes on low heat, then add the cooked quinoa. Stir well and allow to cook for a few more minutes. Sprinkle with parsley/cilantro and serve immediately.
Essentially Mom

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