The classic concoction can be very heavy in calories when made the traditional way with lots of beef and then topped with full fat cheese and sour cream. It appeared this is the way Kardashian enjoyed it. Kourtney’s dish was covered with melted cheese, sour cream and green onions. A corn muffin and tortilla chips were on the side.
However, there are dozens of ways to enjoy chili. It can be lightened up considerably without losing the complex flavors or comforting aroma. Use lean ground beef, turkey or chicken for the protein. Ground veggie crumbles can also be substituted. Skip meat all together and double the beans or add in a variety of vegetables, such as butternut squash.
Chili is a great meal to eat all winter. By varying the ingredients and spices, you can create a new twist on the one pot meal every week.
Here’s a recipe to try from Foodie Crush. The fiber from the pumpkin and beans make it a hearty and filling option perfect for helping Kourtney Kardashian keep off he 40 pounds of baby weight she just ropped.
White Bean and Pumpkin Chili
- 4 15-ounce cans White Great Northern beans, rinsed and drained
- 1 tablespoon vegetable oil
- 2 cups diced sugar pumpkin (seeded and peeled)
- 2 cloves garlic, diced
- 1 cup white onion, chopped
- 1/2 cup chopped canned or jarred roasted chiles
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 3 cups chicken stock
- 3 cups shredded pork
- 1/2 cup half and half
- 2 cups kale leaves
- Heat vegetable oil in a large dutch oven or stock pot over medium heat.
- Sauté garlic for one minute.
- Add chopped onion and sauté for 4-5 minutes or until onion becomes translucent.
- Add beans, pumpkin, chiles, cumin, salt and chicken stock and cook for 30 minutes or until stock has reduced and chili thickens.
- Add pork and half and half and cook for another 10 minutes or until pumpkin becomes tender and pork is warmed through.
- Add kale leaves and cook for another 5-10 minutes.
- Serve with corn chips or cornbread and shredded cheddar cheese.