Celebrate National Chili Day with these lighter recipes - FOX 10 News | fox10phoenix.com

Celebrate National Chili Day with these lighter recipes

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(WJBK) -- Thursday is National Chili Day. But if you're in the mood for something on the lighter side, try one of these recipes courtesy of Florine Mark of Weight Watchers and Detroit's Eastern Market.

VEGETABLE AND BEANS CHILI
PointPlus Value: 5
Serves: 6

Ingredients:
3 garlic cloves, minced
1 large red onion, finely chopped
1 to 2 tbsp. paprika
1 tbsp. chili powder
1 tbsp. cumin
1-28 oz. can diced tomatoes
1-15 oz. can black beans, drained, rinsed
1-15 oz. can cannellini beans, drained, rinsed
2 cups frozen corn
1 medium red bell pepper, thinly sliced
1 medium jalapeno, thinly sliced
¼ cup basil leaves
6 scallions, thinly sliced

Pan spray and heat a 5 to 6 qtr. heavy-duty pot. Add garlic and onion, season with some salt, and cook until onion begin to soften, 3 to 5 minutes. Stir in paprika, chili powder, cumin and cook another minute, Add tomatoes and 2 cups of water. Bring to a simmer. Stir in beans, corn, peppers, jalapeno and cook 8 --10 minutes. If chili looks too thick, add 1 more cup of water.Cook on low heat an additional 10 minutes. At last, add basil and scallions. Adjust seasoning before serving.

TURKEY CHILI WITH BLACK–EYED PEAS
PointPlus Value: 5
Serves: 8

Ingredients:
6 plum tomatoes, cored then chopped
6 garlic cloves
2 large jalapeno peppers, seeded and chopped
1 medium sweet onion, chopped
1 medium green pepper, cored then chopped
2 tbsp. fresh oregano
2 dried chilies
2 canned chipotle peppers in adobo sauce
1 pound ground turkey, 99% fat free
1 tbsp. cumin
1 tsp. chili powder
3 cups frozen black eyed-peas (or 2-15 oz. cans, rinsed, drained)

Heat the oven at 450 degrees. In a 9x13 roasting pan combine tomatoes, garlic, jalapeno, onion, pepper, vinegar, oregano, a pinch of salt, chili pepper and a bit of pan spray. Roast until soft for about 45 minutes. Stir every 15 minutes, and scrape the bottom of the pan. While vegetables are roasting, heat a 4 to 5 stock pot; pan spray it, add turkey and cook until meat is lightly browned, 10 to 15 minutes.  Add cumin, chili powder and some salt. Put vegetables in the food processor and puree to a smooth consistency. Add mixture to the turkey, pour in about 4 cups of water and add the peas. Bring chili to boil, reduce heat to medium low and simmer about 20-30 minutes. Season to taste.

SEAFOOD CHILI
PointPlus Value: 4
Serves: 8

Ingredients:
1 can white beans, rinsed and drained
1 pound shrimp
1 pound sea scallop
1 large onion, finely chopped
2 garlic cloves, minced
3 medium cubanelle peppers, small diced
1 poblano pepper, small diced
1 tsp ancho chili powder
2 tbsp. paprika
4 cups canned, diced tomatoes
1 qtr. water
3 tbsp. minced Italian parsley

Heat a 5 to 6 qtr. pot over on medium.  Pan spray it. Add onion and garlic. Cook until they are soft, 10 minutes. Stir in peppers and cook 5 minutes. Add tomatoes. Reduce heat and simmer for about 30 minutes. Pour in water. Add beans, spices and salt. Continue and simmer 15 minutes. Increase heat and add seafood. When it comes to a boil, reduce heat and cook 10 minutes. Adjust seasoning. Serve with sour cream and green onions if you prefer, just remember to keep track of any additional point value!

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