Poetnw's Chili Pot Pie in a Paragraph

Make chili. Make pie crust. Thicken chili with flour. Plop chili into pie crust with cheese and extra green beans if you like. Roll out pie crust top and figure how to plop that onto the top of pie. Bake at 425.

Nutrition facts for 6 if you use the linked recipes above (using half of the chili recipe).

Michael's Green Chili Chicken Enchilada Casserole

Michael's Green Chili Chicken Enchilada Casserole

The nutrition facts were created at Calorie Count

2 cans low sodium cream of chicken soup

1 can Hatch medium hot green chili sauce

12 oz. chicken breast meat, cut into small chunks (tenders work well)

8 oz. ricotta cheese lite

8 oz plain Greek yogurt (or sour cream)

8 oz. mixed, shredded "Mexican-style" cheese

1/2 cup sweetened, unflavored almond milk

1 doz. fresh corn tortillas

1 bunch green onions

2 garlic cloves minced

4 - 5 hot green chilis, roasted, seeded and diced

1/4 tsp. black pepper

1 tsp. cumin

1 Tbsp. parsley flakes

1 Tbsp. dried oregano

Preheat oven to 350 degrees.

In a large bowl, combine ricotta, yogurt, finely-chopped green onions, garlic and mix well.  Set aside; works best if you refrigerate for about 15 minutes for the flavors to blend.

Combine the 2 cans of soup, 1 can green chili sauce, oregano, parsley, pepper and almond milk and whisk to mix well.

Spray a wok or deep frying pan with olive oil flavored Pam; add the chicken and brown completely over medium heat.  Set aside to cool.

Spray a 13 X 9 X 2 glass casserole with Pam.  Coat the bottom of the dish with a thin layer of the soup mixture.  Layer SIX of the tortillas in an overlapping pattern to pretty much cover the bottom of the dish.  Spoon 1/2 of the ricotta/yogurt mix over the tortillas and smooth into an even layer.  Sprinkle well and evenly with 1/2 the grated cheese.  Add the browned chicken and spread evenly.

Add another layer of the other six tortillas.  Add the rest of the soup/sauce mixture and spread evenly over the tortillas.  Add the final 1/2 of the ricotta/yogurt mixture and spread evenly.  Sprinkle the remaining grated cheese evenly over the top.

Place in the oven and cook for 45 minutes, or until the cheese begins to brown. Upon removing let the dish sit uncovered for about 10 minutes before serving.  Serves 8.  Or 6 really hongry people!

Crazypotato98’s Bean and Veggie Chili

Easy, delicious, and very nutritious!

Nutrition facts for eight large servings were designed at Calorie Count!

Crazypotato98’s Bean and Veggie Chili

Ingredients:

2 tablespoon pure olive oil

1 medium onion chopped

1/2 sweet red pepper, chopped

2 chili peppers, chopped - your choice of variety, hot or mild

1 cup zucchini, shredded

½ cup carrot, shredded

8 oz mushrooms, finely chopped – your choice of type

2 teaspoon garlic, minced

1 pound ground beef, lean

2 T chili powder blend – your favorite brand

2 teaspoons ground cumin

2 tablespoons all-purpose flour

2 tablespoons tomato paste

1/4 cup cilantro or parsley (or both), rinsed and chopped

3 (15 oz) cans of your favorite beans, rinsed and drained – good choices: pinto, cannellini, great northern, and black beans – but any type will be just fine.

3 cups vegetable stock, low salt

Directions:

Heat oil over medium heat in large saucepan and add onion, red pepper, chilis and sauté for about 5 minutes. Stir in the shredded carrot and zucchini, sauté for another three minutes,

Add turkey, cumin and chili powder, cook, stirring til incorporated over med-high heat til turkey is browned.

Add the mushrooms and sauté until the mushrooms are soft and have given up their liquid. If you used a type that holds a great deal of liquid, just reduce the stock a bit later. Don’t drain that lovely vitamin rich mushroom juice!

Stir in the flour and then the tomato paste.

Add cilantro, beans, and enough stock to get the consistency you prefer. 

Simmer 20 minutes or so, taste, and adjust the seasonings. 

Notes:

Like it hotter? Add Tabasco or use hot chilis.

Like it mild? Reduce the chili powder to 1 tablespoon and add more if needed when you adjust the seasonings.

Other seasonings you may like in this: basil, smoky paprika, black pepper, and white pepper

Used to salt? Wait til it's cooked and decide how much to add, better still - get used to food without the salt! After a while you will not miss it.

Love beans? Add more! 

Meganr's Black Bean Chili with Tempeh and Dark Ale

Meganr created this using a 2009 Vegetarian Times recipe as a starter. The nutrition facts for this outstanding chili were made at Calorie Count!

Black Bean Chili with Dark Ale

Ingredients:

(Makes 4 servings)

2 tbsp olive oil

2 chipotle chilis in adobo sauce

2 tbsp cumin

1 1/2 cups onion, chopped fine

1 medium red bell pepper, diced

5 cloves garlic, minced

3 cups black beans, cooked or from can

1 1/2 pints dark ale

1 1/2 cups tomatoes, chopped

1 cup corn

4 ounces tempeh, diced

Directions:

Heat oil in 3-qt pot over medium heat.

Add chipotles and cumin. Cook 1 minutes, or until fragrant.

Stir in onion, bell pepper, and garlic and sauté 5 to 7 minutes, or until vegetables are soft.

Stir in beans, beer, tomatoes and corn and bring to a boil. Reduce heat to medium-low and simmer, uncovered 45 minutes or until thick.

Serve