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2 new chili recipes to try in your slow cooker, fall apple recipes

This is one TikTok hack you definitely want to know!

Michelle Dudash, RDN, registered dietitian, chef and author of The Low-Carb Mediterranean Cookbook: Quick and Easy High-Protein, Low-Sugar, Healthy-Fat Recipes for Lifelong Health, shared a trick to keep corn from getting all over your floor while she made us her new fall chili recipes.

With football season and a crispness in the air, these chili recipes will definitely satisfy your cravings. There are a lot of different ways to make a delicious pot of chili.

While Michelle loves making a classic pot of chili with beef and kidney beans, here are some additional options with a lighter, seasonal twist.

1. Turkey Chili with Corn

Ground turkey can help cut down on the fat. Use up the end of the season’s fresh Indiana corn for added texture and a pop of sweetness.

For all of your Chili seasoning needs, use Michelle’s Dash Dinners Chili Spice Kit. Packed with all of the chili seasoning essentials, like onion, garlic, New Mexico chile, cumin, coriander, lime zest, and oregano. Dash Dinners are gluten-free and contain no added sugar.

2. 2-Bean Vegetarian Chili with Sweet Potato

You will love how ridiculously easy this chili recipe is. Simply add all of these ingredients to your slow cooker.

3. The right chili toppings and sides for your chili bar are just as important as the chili.

These are Michelle’s favorites: diced avocado, chopped scallions or chives, sour cream or plain Greek yogurt, cheese, like shredded cheddar or crumbled cotija, lime wedges, fresh jalapenos, and hot sauce. Something crunchy like tortilla chips or Fritos. Corn bread.

2-Bean Vegetarian Chili with Sweet Potato

Ingredients:

  • 1 pkg. Dash Dinners Chili Spice Kit
  • 1 (15-oz) can kidney beans, rinsed and drained
  • 1 (15-oz) can black beans, rinsed and drained
  • 1 medium sweet potato, peeled and diced
  • 1 medium diced bell pepper (use your favorite—green, red, or yellow)
  • 1 (14-oz) can crushed tomatoes                      
  • 1 c. vegetable broth  

Directions:

Add all the ingredients to a slow cooker*. Stir. Cover. Cook on low for 3 hours.

*You may alternatively simmer all the ingredients in a pot for about 30 minutes.

Serve with: avocado, cheese, scallions

Turkey Chili with Corn

Ingredients:

  • 1 tablespoon cooking oil
  • 1 pound ground turkey
  • 1 Dash Dinners Chili Spice Kit
  • 3/4 cup chicken broth
  • 1 (14-oz) can crushed tomatoes
  • 1 (15-oz) can kidney beans, rinsed and drained
  • 1 ear corn, kernels cut off

Directions:

Optional first step: Brown the turkey in the oil on medium-high heat, reducing heat as needed, about 5 minutes. After browning, if brown bits remain on the pan, pour in a splash of the broth and scrape with a wooden spoon, then add to the slow cooker.

Add all the ingredients to the slow cooker. Cook on low 4 hours in the slow cooker, until the flavors are blended.

Apple Recipes for Fall

Michelle Dudash, registered dietitian, chef and cookbook author is back with yummy and super easy apple recipes, whether you have a little or a lot of apples on hand.

1. Griddled Apple Cheddar Sandwiches with Fresh Herbs

This quick lunchtime recipe will satisfy your craving for a grilled cheese sandwich, while adding a bit of sweetness, a dab of earthiness, and 100 percent deliciousness.

2. Homemade Roasted Applesauce

Baking the apples first caramelizes the apples’ natural sugars, resulting in a sweeter taste with no added sugar. This dish is tasty served with roasted pork or swirled into plain yogurt.

3. Michelle’s daughters love this for an afterschool snack: Sliced apples with Nutella

Michelle’s apple tips:

  • Apple sweetness and tartness levels vary depending on the variety. So choose appropriately. Granny Smith work well for savory recipes where you don’t want much sweetness. Gala or Fiji apples are good for baked goods, desserts, and salads where you are looking for sweet.
  • Store the bulk of your apples in the refrigerator to keep them crisp and fresh. It’s okay to keep a few on the counter for easy grabbing for your kids.

Griddled Apple-Cheddar Sandwiches with Fresh Herbs

By Michelle Dudash, RDN, from her book Clean Eating for Busy Families, revised & expanded

Ingredients:

  • 4 slices whole-grain bread (sprouted grain preferred)
  • 2 teaspoons (10 g) coarse ground mustard
  • 4 thin sandwich-size slices Cheddar cheese 
  • 1 small Gala apple, cored and very thinly sliced into circles
  • 1 teaspoon (7 g) honey
  • 1 teaspoon (1 g) coarsely chopped rosemary or thyme
  • 2/3 cup (22 g) alfalfa sprouts
  • Freshly ground black pepper

Directions:

  • Place oven rack on second highest shelf, about 3 inches (7.5 cm) under heating element and preheat oven to a low broil. Place bread on a sheet pan in a single layer and broil until toasted on top, about 1 1⁄2 minutes. Remove pan from oven.
  • Spread mustard on untoasted side of 2 slices of bread. Lay 2 pieces of cheese and half of the apple slices on each slice of bread and drizzle honey over the apples.
  • Place the pan back in the oven and broil for 5 minutes until apples become tender.
  • Remove the pan from the oven. Place rosemary and sprouts on top of the apple slices and sprinkle with pepper.
  • Sandwich the other 2 slices of bread on top, toasted side up, and cut in half diagonally. Serve warm.

TOTAL PREP AND COOK TIME: 15 MINUTES • YIELD: 2 SERVINGS, 1 SANDWICH EACH

PER SERVING: 490 CALORIES; 30 G TOTAL FAT; 13 G SATURATED FAT; 22 G PROTEIN; 34 G CARBOHYDRATE; 8 G DIETARY FIBER; 59 MG CHOLESTEROL.

Roasted Applesauce

By Michelle Dudash, RDN

  • 8 medium apples (yes, that’s it!)

Directions:

  • Preheat oven to 400 degrees F convection. Line a sheet pan with a non-stick baking sheet, preferably, or parchment paper.
  • Cut the apples in half and core. Place apples on the baking sheet, cut sides down. Bake until a fork slides in easily, about 20 minutes. Cool for a few minutes until you can handle them with forks.
  • Scrape the pulp from the skins, placing the pulp into the blender. If there are any juices left on the pan, scrape down the pan with a silicon spatula and add those to the blender, too. Add 1/4 cup hot water to the pan to release syrup residuals and pour into blender.
  • Cover and puree until smooth, working up to high speed.
  • Refrigerate until ready to serve, up to 5 days.

Note: Save yourself a step at snack time and portion applesauce directly into individual containers.

Yield: 6 servings, 1/2 cup each ● Prep Time: 20 minutes ● Cook Time: 20 minutes

Per serving: Calories 108; Fat 1 g (Saturated 0 g); Cholesterol 0 mg; Sodium 2 mg; Carbohydrate 28 g; Fiber 5 g; Protein 0.5 g; Vitamin A 2% DV; Calcium 1% DV; Vitamin C 1% DV; Iron 2% DV

For more from Michelle visit, michelledudash.com and dishwithdudash.com.

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