Chili-cheese Garlic Bread Rolls

for 12 servings


1 onion, diced
3 cloves garlic, minced
1 lb (455 g) ground beef
1 teaspoon salt
½ teaspoon pepper
15 oz (425 g) tomato sauce, 1 can
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon chili powder
15 oz (425 g) kidney bean, 1 can, drained and rinsed

¼ cup (55 g) butter, melted
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon grated parmesan cheese
12 dinner rolls
½ cup (50 g) shredded cheddar cheese
sour cream, to serve
green onion, sliced, to serve


  1. Heat oil in a large pot or Dutch oven over medium heat. Add the onion and cook until translucent.
  2. Add the garlic and cook for two minutes.
  3. Add the ground beef and season with salt and pepper. Break up the beef with a wooden spoon, cooking until browned.
  4. Add in the tomato sauce, cumin, oregano, and chili powder. Stir until combined.
  5. Reduce the heat to low, cover and simmer for 1 hour.
  6. Remove lid and stir in kidney beans.
  7. Preheat the oven to 400°F (200°C).
  8. In a bowl, add the butter, garlic, parsley, and Parmesan. Stir until combined.
  9. Place the dinner rolls in a baking dish. Use a knife to carve a circle in the top of each roll. Press down the bottom of the bun to create a denser bottom layer.
  10. Brush the rolls with the garlic butter and bake for 5 minutes, or until lightly toasted.
  11. Spoon the chilli into the holes of the toasted rolls.
  12. Sprinkle with cheddar cheese and bake for another 5 minutes, or until cheese has melted.
  13. Serve topped with sour cream and green onions.
  14. Enjoy!


Easy Stout Beer Chili

for 1 serving

olive oil, drizzle
1 lb (455 g) ground beef
2 teaspoons pepper
2 teaspoons salt
1 large onion, chopped
30 oz (850 g) kidney bean, 1 can
28 oz (795 g) crushed tomato
2 tablespoons cumin
1 tablespoon paprika
1 tablespoon red pepper flake
8 tablespoons chili powder
¼ cup (60 mL) water
14.9 fl oz (425 mL) stout beer
shredded cheddar cheese
sour cream
fresh chive, chopped


  1. In a large heavy bottomed pot, brown the beef in a little bit of olive oil. Season with the salt and pepper.
  2. Once browned, remove the beef and set aside.
  3. In the same pot, add the chopped onions. Cook until slightly softened. Add the browned beef back to the pan. Mix to incorporate.
  4. Add the kidney beans, crushed tomato, cumin, paprika, red pepper flakes, chili powder, water and stout beer. Give it stir. Bring to a boil. Cover and let it simmer for an hour.
  5. Serve with shredded cheddar, sour cream and chives.
  6. Enjoy!

Freezer-Prep Protein Packed Chili

for 6 servings

1 tablespoon oil
1 onion, diced
4 cloves garlic, minced
15 oz (425 g) black bean, 1 can, drained and rinsed
15 oz (425 g) kidney bean, 1 can, drained and rinsed
15 oz (425 g) chickpea, 1 can, drained and rinsed
15 oz (425 g) corn, 1 can, drained
15 oz (425 g) diced tomato, 2 cans
¼ cup (55 g) tomato paste
3 tablespoons chili powder
2 tablespoons cumin
1 teaspoon paprika
¼ teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
2 tablespoons honey
1 ¾ cups (420 mL) vegetable stock
¾ cup (125 g) lentil
fresh cilantro, chopped, to serve
sour cream, to serve
shredded cheddar cheese, to serve


  1. In a large pot, heat cooking oil over medium-high heat. Add onion and cook until translucent. Add the garlic and cook for 1 minute, stirring occasionally. Transfer mixture to a slow cooker.
  2. Add black beans, kidney beans, chickpeas, corn, diced tomatoes, and tomato paste into the slow cooker. Season with chili powder, cumin, paprika, cayenne, coriander, salt, vegetable stock, honey, and lentils.
  3. Stir and slow cook on high for 4 hours, or on low for 6 hours or until lentils have softened.
  4. Enjoy right away or freeze up to 6 months in an airtight container. Defrost in the refrigerator and reheat when ready to eat.
  5. Enjoy!

Protein-Packed Chili

for 8 servings

1 tablespoon oil
8 cloves garlic, minced
1 onion, chopped
1 red bell pepper, chopped
1 jalapeño, chopped
salt, to taste
pepper, to taste
1 tablespoon cayenne pepper
4 tablespoons chili powder
1 tablespoon cumin
4 tomatoes, cubed
28 oz (795 g) crushed tomato, 1 can
4 cups (945 mL) vegetable broth
2 cups (470 mL) water
1 ½ cups (255 g) quinoa
1 cup (175 g) red kidney bean
1 cup (175 g) pinto bean
1 cup (170 g) black bean
1 cup (175 g) corn
1 tablespoon lime juice
1 teaspoon dried oregano
1 tablespoon fresh cilantro
avocado, for garnish


  1. In a large pot, combine oil, garlic, onion, pepper, jalapeño, salt, pepper, cayenne pepper, chili powder, and cumin. Sauté until onion is translucent.
  2. Add tomatoes, crushed tomatoes, vegetable broth, water, quinoa, kidney beans, pinto beans, and black beans. Bring to a boil.
  3. Cover and reduce to a simmer for 25-30 minutes.
  4. Add corn, lime juice, oregano, and cilantro, cover again and simmer for 5 minutes.
  5. Allow to cool 2 minutes. Serve topped with avocado and cilantro.
  6. Enjoy!


Cheesy Cornbread-Topped Chili

for 6 servings


2 cups (300 g) onion, diced
2 cups (450 g) celery, diced
2 cups (200 g) red pepper, diced
2 cups (245 g) carrot, diced
15 oz (120 g) fire-roasted tomato
15 oz (420 g) red kidney bean
15 oz (420 g) chickpea
15 oz (425 g) black bean
15 oz (425 g) corn
1 package taco seasoning
salt, to taste
pepper, to taste

1 box cornbread mix, prepared
2 cups (200 g) mexican blend cheese

fresh cilantro
sour cream


  1. Preheat oven to 375˚F (190˚C).
  2. Saute onions, celery, red peppers, and carrots in a pan. Salt and pepper to taste.
  3. Mix in package of taco seasoning.
  4. Add fire-roasted tomatoes, kidney beans, chickpeas, black beans, and corn.
  5. Simmer for 15 minutes.
  6. Prepare boxed cornbread mix according to box instructions, then fold in the cheese.
  7. Spread cheesy cornbread batter over chili.
  8. Bake at 375˚F (190˚C) for 20 minutes.
  9. Let cool for a few minutes, then garnish with sour cream and cilantro
  10. Enjoy!

Added by:
3208 videos
Views: 154
06:32 2018-3-12


hearty chili recipes


Healthy recipes


on YouTube

Save to: