Best 4 Spinach Chili Recipes
Indulge in a culinary journey with our tantalizing collection of spinach chili recipes. From classic to contemporary, vegetarian to meat-infused, each recipe promises a symphony of flavors that will warm your soul and tantalize your taste buds. Dive into the goodness of our traditional spinach chili, a hearty blend of ground beef, aromatic spices, and the vibrant green of spinach. For a meatless marvel, explore our vegetarian spinach chili, where hearty beans and crisp veggies take center stage, delivering a protein-packed, flavorful experience. Spice enthusiasts will delight in our spicy spinach chili, a fiery fusion of chili peppers, bold spices, and the cooling touch of spinach.
If you prefer a slow-cooked delight, our crockpot spinach chili is your perfect match, effortlessly simmering all day to create a rich, comforting masterpiece. And for those who love a touch of smokiness, our smoked spinach chili, infused with the essence of wood fire, promises a smoky, irresistible flavor that will leave you craving more. Each recipe is meticulously crafted to ensure a delectable balance of flavors, textures, and nutritional value. So, embark on this culinary adventure, let your taste buds dance with delight, and discover your new favorite spinach chili recipe today!
SPINACH SALAD WITH CHILI LIME DRESSING
With jicama, avocado and sunflower seeds tossed in a spicy dressing, this is not your typical spinach salad. From Southern Living.
Provided by LonghornMama
Categories Low Protein
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- If using bulk spinach, remove stems, wash, pat dry and tear into bite-sized pieces.
- Combine spinach, avocado and jicama in large bowl; set aside.
- Combine oil and next 6 ingredients in a jar; cover tightly and shake vigorously.
- Drizzle dressing over salad and toss gently to coat.
- Sprinkle with sunflower kernels; serve immediately.
POACHED FISH WITH SPINACH IN CHILI-TOMATO SAUCE
I like this one because it's a one-pan dish-you will need a pan with a lid. You can use a can of tomatoes instead of making the purée if you wish, but puréeing the tomatoes produces a better result. You don't need to be precise with the quantities for this dish at all-a handful of cherry tomatoes, add some onion, etc. The important thing is to have the lid to keep in steam and heat so you get a very nice lightly cooked fish. You don't want to overcook it. I've used hake but you can use any white fish like cod, sea bass, halibut or even salmon. It's simple but tasty, and the kind of thing you could easily rustle up for yourself or friends. You can use any green veg but it works well with fennel-sautéed in a pan or slow-baked, or added to the pan and cooked with the fish and tomatoes. This is a great one for a novice cook.
Provided by Amelia Freer
Categories Fish Spinach Chile Pepper Dinner Kid-Friendly Healthy Low Fat Low Carb Low Cholesterol HarperCollins One-Pot Meal Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put 1 tablespoon of olive oil into a pan on medium heat and sauté the onion, fennel and chili for 2 to 3 minutes, to soften. Add the tomato purée and cherry tomatoes. Simmer for a further 4 to 5 minutes. Season to taste with a little salt and pepper.
- Arrange the fish fillets in the pan, on top of the tomato sauce. Cover with a lid and simmer for 8 to 10 minutes, or until the fish is cooked and starting to flake. Just before serving, carefully stir in the olives and baby spinach and heat for a further minute.
- Meanwhile combine the parsley, garlic, lemon zest, and juice in a bowl.
- To serve, arrange the fish fillets on plates and spoon over the tomato sauce. Sprinkle with the herby topping, and add a squeeze of lemon juice to finish.
- Enjoy this with some additional steamed greens.
SPINACH SALAD WITH CHILI PEPPER DRESSING
Categories Salad Cheese Egg Mushroom Olive Side Lunch Bacon Spinach Jícama Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- In a skillet cook bacon over moderately low heat until crisp and transfer to paper towels to drain. Crumble bacon. Discard coarse stems from spinach and tear leaves into bite-size pieces. Quarter olives and thinly slice mushrooms. Peel jícama and cut into 1/2-cubes. Mince scallions and finely chop eggs.
- In a large bowl toss spinach with bacon, olives, mushrooms, jícama, and scallions. Add dressing and toss well.
- Crumble cheese over salad and sprinkle with eggs.
SPINACH CHILI
Steps:
- Chop the onion and mix in with the browning beef. Chop all peppers and set aside. After the beef has browned, drain the grease. Add the mixture of all peppers, beans and diced tomatoes to the pot. Add about 1.5 cups of water. Add Williams seasoning and Tapatio hot sauce - to your own taste. Bring the pot to a boil for only about 5 minutes, then simmer for 4-5 hours at a low temperature. About ten minutes before serving, add the entire bag of spinach a little at a time, mixing it into the chili. Turn off heat for about 15 minutes before serving.
Tips:
- Use fresh, high-quality ingredients: This will make a big difference in the flavor of your chili. If you can, use organic spinach and fresh, ripe tomatoes.
- Don't overcrowd the pot: If you add too much spinach to the pot, it will wilt and release a lot of water, making the chili watery. Add the spinach in batches and stir it in until it wilts before adding more.
- Season to taste: Chili is a versatile dish that can be seasoned to your liking. Add more chili powder or cayenne pepper for a spicier chili, or add cumin, oregano, or coriander for a more complex flavor.
- Let the chili simmer: Simmering the chili for at least 30 minutes will allow the flavors to meld and develop. The longer you simmer it, the better it will taste.
- Serve with your favorite toppings: Chili is a great dish to serve with a variety of toppings, such as sour cream, shredded cheese, diced avocado, or chopped cilantro.
Conclusion:
Spinach chili is a delicious and versatile dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its combination of hearty beans, vegetables, and spices, spinach chili is a satisfying and nutritious meal that is sure to please everyone at your table.
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