chili

  • Cook’s Corner: Chili Season Is Upon Us

    Most people grew up with their family chili. Filled with beans, thick and meaty, vegetarian—there are endless possibilities. Then of course there are the toppings: sour cream, cheese, Fritos, or maybe you pair it with some cornbread. As we’ve learned what’s good for your body (and what definitely is not), we see some of those classics in a different light.

  • Aromatic Chili

    Weekly Recipe: 
    NonWeekly

    2 tablespoons extra light olive oil

    2 Vidalia onions, minced

    7 cloves garlic, minced

    3 tablespoons ancho chili powder

    4 teaspoons cumin

    2 teaspoons coriander

    2 teaspoons dried oregano leaves

    1/2 teaspoon cayenne pepper

    1 teaspoon red pepper flakes

    2 pounds grass-fed, organic, lean ground beef

    2 14.5-ounce cans dark red kidney beans, drained and rinsed

    12 medium tomatoes, seeded, 6 diced and 6 puréed

    1 to 3 ounces organic tomato paste (optional, to desired thickness)

    salt to taste

    Warm olive oil on medium heat in six-quart Dutch oven. Add onion, garlic, and spices and cook until onions are tender and begin to brown. Add beans and tomatoes and bring to a boil. Cover and reduce heat. Simmer for one hour, stirring once halfway through, then cook uncovered for one more hour, stirring once. Add a little water or tomato juice if the mixture becomes too thick.

  • Vegetarian Mixed-Bean Chili Express

    6 cloves garlic, minced or crushed
    1 tablespoon chili powder (preferably a dark variety, such as ancho)
    1 tablespoon dried oregano
    1 1/2 teaspoons ground cumin
    1/2 teaspoon crushed red pepper
    1 can (28 ounces) low-sodium diced tomatoes
    1 1/2 cups cooked or 1 can (15 ounces) pinto beans, rinsed and drained
    1 1/2 cups cooked or 1 can (15 ounces) black beans, rinsed and drained
    1 1/2 cups cooked or 1 can (15 ounces) small red or red kidney beans, rinsed and drained
    3 cups hot water
    1 1/2 cups dry textured vegetable protein
    1 cup frozen whole-kernel corn
    1/4 cup low-sodium soy sauce
    1 tablespoon hot-pepper sauce
    1 tablespoon onion powder
    1 tablespoon unsweetened cocoa powder
    1 teaspoon sugar
    2 tablespoons cornmeal or masa harina
    Salt to taste

    Steam-fry the garlic in a large, heavy nonstick skillet for 2 minutes. Add the chili powder, oregano, cumin, and red pepper and stir-fry for 1 minute. Add the tomatoes (with juice), beans, hot water, vegetable protein, corn bell pepper, soy sauce, hot-pepper sauce, onion powder, cocoa, and sugar. Bring to a boil, then reduce the heat, cover, and simmer for 15 to 30 minutes. During the last 5 minutes of cooking sprinkle the cornmeal or masa harina over the top and stir thoroughly. Season with the salt.


    Per serving (6): 329 calories, 26 g protein, 57 g carbohydrates, 7 g sugar, 2 g total fat, 4% calories from fat, 0 mg cholesterol, 16 g fiber, 457 mg sodium