It's Gettin' Chili Down South!

Football season is upon us, and of course, that means plenty of weekends filled with tailgating and gorging on delicious food. One of the highlights of any tailgate? Well, if said tailgaters know what's up, it's chili. And thanks to Mrs. Dash, you can keep your chili a little healthier. That gives you more energy to yell at the game.

Speaking of games, if you're headed to the Texas/Ole Miss game, stop by the Mrs. Dash tent to receive giveaways and sample some chili. Even if you're not going to the game, submit your best recipe to KVET.com between now and September 15 for a chance to win. Enjoy the weekend!

Rebels Rice & Beans with Chili Spiced Pork

Serves: 4

Prep time: 5 Min

Cooking time: 30 Min

Ingredients:

2 tablespoons

canola oil, divided

4 boneless pork chops, 1-inch thick

1 small onion, chopped

1 small red pepper, chopped

1 package Mrs. Dash® Chili Seasoning Mix

1 cup rice

2-1/2 cups water

1 can (15.5 oz.) black beans, rinsed and drained

Instructions:

Heat 1 tablespoon oil over medium-high heat and cook pork chops 6 minutes, turning once; remove. Add remaining 1 tablespoon oil and cook onion and pepper over medium heat for 3 minutes. Stir in remaining ingredients and bring to a boil. Place pork chops on rice mixture, cover and simmer 20 minutes* or until rice is tender. Let stand 5 minutes.

* For thinner chops or if you like your chops slightly pink, add chops to skillet with 10 to 15 minutes left on the timer.

Longhorn Lovers Smoky Chicken and Veggie Chili

Serves: 4

Prep time: 15 Min

Cooking time: 20 Min

Ingredients:

2 tablespoons vegetable oil

1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces

1 small onion, chopped

2 medium zucchini, halved lengthwise and sliced

1 package Mrs. Dash® Chili Seasoning Mix

1 can (28 oz.) diced tomatoes in juice

2 cups frozen corn, thawed

1/2 to 1 teaspoons chipotle chili powder

1 tablespoon Worcestershire sauce

2 tablespoons chopped fresh cilantro, optional

Instructions:

Heat 1 tablespoon oil over medium-high heat in 6-quart saucepot and brown chicken; remove and set aside. Add remaining tablespoon of oil and cook onion 4 minutes; add zucchini and cook 2 minutes. Stir in tomatoes with their juice, corn, chipotle chili powder and Worcestershire sauce. Bring to a boil over high heat, reduce heat and simmer 5 minutes. Stir in chicken and cook 5 minutes or until chicken is done and vegetables are tender. Stir in cilantro and serve with lime wedges, sour cream and shredded cheddar cheese.