Category: Recipes

Variation: VIKINGS VEGETARIAN CHILI!

Use yellow peppers and swap purple potatoes for the sweet potatoes; think of the jalapeno as Favre – just how much green do you want with your purple and gold?  And if you are purely vegetarian, obviously use the veg broth and not chicken — GO VIKES!

·    2  tablespoons  olive oil
·    1  large yellow onion, chopped
·    1  red bell pepper, cored, seeded, and chopped
·    1  green bell pepper, cored, seeded, and chopped
·    2  jalapeño peppers, diced and partially seeded – proportional to how spicy you want it!
·    2  medium sweet potatoes, diced
·    3  large garlic cloves, minced (about 2 tablespoons)
·    2  to 3 tablespoons chili powder
·    1  to 2 teaspoons sea salt
·    1  to 2 teaspoons ground cumin
·    1  teaspoon  freshly ground black pepper
·    1/4  to 1/2 teaspoon crushed red pepper
·    1  to 2 teaspoons dried basil – better yet use fresh – about 1 Tbsp
·    1/4  to 1/2 teaspoon dried marjoram – better yet use fresh – about 1 tsp
·    1  bay leaf
·    1  (14.5-ounce) can diced tomatoes
·    1 32 oz box vegetable or chicken broth
·    2  (15-ounce) cans black beans, I like Kuner’s SW style with cumin and chili spices
·    Juice of 1 lime (about 2 tablespoons)
·    Garnishes: chopped fresh cilantro, green onion slices

Heat oil in a heavy large saucepan or Dutch oven over medium-high heat; add onion. Reduce heat to medium, and cook, stirring occasionally, about 10 to 15 minutes or until tender. Add bell peppers, jalapeño, and sweet potato; cook, stirring occasionally, 5 minutes. Stir in garlic, and cook about 1 minute. Add chili powder and next 7 ingredients; stir and cook 1 minute. Add tomatoes and broth. Simmer, uncovered, about 30 minutes. Stir in beans, and continue to cook 10 minutes. Remove bay leaf, and stir in lime juice. Garnish, if desired.

Yield: Makes about 2 quarts

2 points

6 c small broccoli florets
2 c chicken broth
¼ c chopped onion
2 c milk
2 Tbsp flour
1 Tbsp lemon juice
2 tsp butter
½ tsp salt
1/8 tsp black pepper
dash ground mace

Combine first 3 ingredients in a large saucepan; bring to a boil. Cover, reduce heat and simmer 10 minutes.  Place half of broccoli mixture in a blender, process until smooth.  Pour broccoli mixture into a bowl.  Repeat procedure with remaining broccoli mixture.  Return pureed mixture to pan.

Combine milk and flour, stirring with a whisk until well blended; add to broccoli mixture.  Cook over medium heat 3 minutes or until mixture begins to thicken, stirring frequently.  Add lemon juice, butter, salt, pepper and mace, stirring until butter melts.

Yield: 6 servings (1 cup)

• Calories: 91
• Fat: 3.1g
• Fiber: 2.3g