13th April 2009

    Ancho White Bean Chili

    anchowhitebeanchili

    Everyone loves chili! (Right?) This vegetarian chili is from Great Bowls of Fire: The World’s Spiciest Soups, Chilies, Stews, and Hot Pots by Jay Solomon. It came together really quickly, and Abbie’s cornbread was a perfect accompaniment. The spice level was just right — not too hot, but definitely present.


    It’s been a few weeks since we actually sat down to eat this meal, so I have no memory of what was actually said.

    Rather, this:

    Chris, Lisa, Thad, and Abbie said:

    Yum, This is delicious, Could you pass the cornbread, Thank you, No problem, This isn’t very spicy, I like it, As do I, Thanks for making mine without cilantro, I love cilantro, I love corn, Good job on the cornbread, Are there any leftovers, No.

    Ancho White Bean Chili
    2 dried New Mexico chilies, seeded
    1 cup simmering water
    1 tbsp olive oil
    1 large yellow onion, diced
    1 orange bell pepper, seeded and diced
    1 medium zucchini, diced
    1 large carrot, diced
    3 large cloves garlic, minced
    1 28-oz can fire-roasted plum tomatoes
    1 15-oz can corn kernels, drained
    1 15-oz can white kidney beans, drained
    2 tbsp fresh parsley, chopped
    1 tbsp oregano
    2 tsp ground cumin
    2 tsp chili powder
    1/2 tsp black pepper
    1/2 tsp salt

    chopped fresh cilantro, to garnish

    In a dry skillet over medium heat, toast the dried chilies for about 2 minutes, shaking as they cook. Remove from the heat and cover with 1 cup of simmering water, then soak for 15-20 minutes. Place the chilies in a blender with 1/2 cup of the water and puree for 5 seconds. Scrape into a small bowl.
    In a dutch oven, heat the oil over medium heat. Add the onion, bell pepper, zucchini, carrot, and garlic, and cook for six minutes. Add the remaining ingredients and the pureed chilies and bring to a simmer. Cook for 15 minutes over medium-low heat, stirring occasionally.
    Remove from the heat and let stand 5-10 minutes before serving. Top with the cilantro.

    6 Servings

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    posted in Great Bowls of Fire, Main Dishes, Soups and Stews | 2 Comments

    25th June 2008

    Salmon Chili

    Salmon Chili

    Jeremy and Autumn came over for dinner tonight and we enjoyed this Salmon Chili, adapted from a recipe in the McCormick & Schmick’s Seafood Restaurant Cookbook. It’s one of those healthy-but-hearty dishes that we really love. The salmon and the white beans (instead of the more-frequently-seen kidney or black beans) lightened the dish and made for a nice flavor combination. There’s a bit of Tabasco and chili powder for some kick, but this definitely isn’t a very spicy combo.  We served it with Broccoli with Turmeric and Tomatoes.

    Jeremy says:

    This isn’t from your fire-blasto hot chilis book, is it…

    Chris says:

    Great Bowls of Fire? Nope… definitely not kick-in-your-face-and-rip-out-your-tongue hot.

    Autumn says:

    This is really good, you guys…

    Jeremy says:

    Muy bueno!

    Lisa says:

    I love it — but dammit, I had too much bread before we sat down… although now I get to have an awesome lunch.

    Chris says:

    I’m glad these bowls are small; otherwise I’d feel bad about going back for thirds.

    Salmon Chili
    1/2 lb dry white beans
    4 cups vegetable broth
    1/8 cup olive oil
    1 cup diced onions
    1 cup diced celery
    1/4 cup each red, yellow, orange bell peppers
    3 tbsp chopped garlic
    1 cup white wine
    28-oz can diced tomatoes
    1 tbsp Tabasco sauce
    4 tbsp tomato paste
    1 tsp dried oregano
    2 tsp chili powder
    1 tsp cumin
    2 tbsp freshly chopped basil
    2 tbsp freshly chopped parsley
    2 tsp dried thyme
    1 lb salmon, diced into 1-inch pieces

    Soak the white beans in water overnight. Drain, then cook the beans in 2 cups of the vegetable broth (enough to cover) until tender, about 25 minutes. If you start running out of liquid, add water.
    Saute the onions, celery, and peppers in the olive oil to soften. Add the garlic and cool for 1 minute. Add the wine and reduce for 1 to 2 minutes. Add the tomatoes and bring to a simmer.
    Drain the cooked beans and add to the pot along with the Tabasco, tomato paste, the remaining 2 cups vegetable broth, and herbs and spices. Simmer for 10-12 minutes.
    Add the salmon and simmer for another 3-4 minutes until just cooked through. Stir carefully to incorporate the seafood without breaking it up too much.

    6 Servings

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    posted in Main Dishes, McCormick & Schmick | 3 Comments

    24th March 2008

    White Chili


    I bookmarked this white chili recipe featured on Blue Kitchen (GREAT photos) back in November and finally got to making it this weekend. It’s definitely not the usual “ground beef and kidney beans” fare… this spices in this chili include bay leaf, oregano, and… ginger! Unusual, but subtle. We loved it.

    Chris says:

    Usually I seed the jalapeños when I make chili, but since there wasn’t anything else really “hot” in the recipe, like chili powder, I left most of the seeds in.

    Lisa says:

    Really? I was all prepared to say “Spicy!” after my first bite, but it’s not that hot. It has a really good flavor, though.

    Chris says:

    Doesn’t it? I was wondering how it was going to taste with that ginger, but it’s very subtle. It doesn’t overpower the taste at all.

    Lisa says:

    The toppings make it a really colorful dish. Yay cilantro!

    Chris says:

    I think we’re going to have to change the name of this blog to We [Heart] Cilantro and Onions — I think we use them in 75% of the meals we make.

    Lisa says:

    Speaking of cilantro, what’s with these people?

    Chris says:

    Hey, that just means there’s more for us…

    White Chili
    ———–
    1-1/2 tablespoons olive oil
    2 medium onions, chopped
    1 jalapeño pepper, finely chopped
    2 large cloves garlic, minced
    1/4 inch thick piece of fresh ginger, peeled and minced
    1 pound boneless, skinless chicken breast, cut into bite-sized chunks
    5-6 white mushrooms, quartered
    1 tablespoon flour
    2 cups low-sodium chicken broth
    2 15 oz cans white beans, drained and rinsed
    1/4 cup chopped cilantro, more for garnish]
    1 bay leaf
    1 teaspoon dried oregano
    2 teaspoons cumin
    1/2 teaspoon each, salt and freshly ground black pepper
    1 small tomato, chopped
    2 green onions, thinly sliced

    Heat a large sauce pan over a medium heat. Add olive oil. Add onions and jalapeño pepper and cook, stirring occasionally, for 5 minutes. Add garlic and ginger and cook until fragrant, another minute or so. Add chicken and mushrooms. Cover and cook for 5 minutes, stirring occasionally to cook chicken on all sides.

    Sprinkle in flour and stir to coat. Cook, stirring constantly, for 1 minute. Add broth, beans, 1/4 cup cilantro, bay leaf, oregano, cumin, salt and pepper. Cover, reduce heat and simmer until vegetables are tender and chicken is cooked through, 10 to 15 minutes.

    Discard bay leaf and adjust seasonings. Spoon chili into bowls and garnish with tomato, cilantro and green onion.

    4 Servings

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    posted in Main Dishes | 6 Comments

    18th March 2008

    Mushroom Chili

    A few nights ago we made this Mushroom Chili, as featured in The Mushroom Lover’s Mushroom Cookbook. Portobello and Oyster mushrooms really add a lot of texture and flavor to the usual beans, tomatoes, and spices.

    Lisa says:

    Mushrooms in chili sounded… interesting… it ended up being really good. I liked adding Chipotle Tabasco to the bowl.

    Chris says:

    And I certainly didn’t miss any meat. I love all those shrooms!

    Lisa says:

    This was just as tasty the next day.

    Chris says:

    Tell me about it — hooray for afternoon snack!

    Mushroom Chili
    ————–
    2 cans black beans, drained, liquid reserved
    3 tbsp vegetable oil
    1 large onion, diced
    4 large cloves garlic, minced
    1 large jalapeño, minced
    12 oz (about 2 medium) portobello mushrooms, stemmed, cleaned, and diced 1/2 inch
    12 oz (about 3 large) oyster mushrooms, trimmed and cut into 1/2 inch dice
    2 tsp chili powder
    2 tsp ground coriander
    1 tsp ground cumin
    2 cups canned diced plum tomatoes
    2 tbsp chopped fresh oregano
    1 1/2 tsp sea salt
    2 tbsp fresh lime juice
    2 tbsp chopped fresh cilantro
    1/2 tsp hot red pepper sauce

    Heat the oil in a large pot over medium heat. Add the onion, garlic, and jalapeño. Sauté until the onion is softened, about 4 minutes. Add the mushrooms and chili powder, coriander, and cumin. Sauté until the mushrooms have absorbed the oil and begin to shrink, about 4 minutes. Add the tomatoes, oregano, and salt. Heat to a boil, then lower to a simmer. Cover and cook until the portobellos are very soft, about 20 minutes. Add the beans and enough liquid to cover the mushroom mixture. Simmer for 10 minutes. Stir in the lime juice, cilantro, and hot pepper sauce. Adjust the seasonings to your liking.

    4 Main-Dish Servings

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    posted in Main Dishes, The Mushroom Lover's Cookbook | 1 Comment

    7th January 2008

    Chocolate Chipotle Chili


    Lisa made this chili from Cooking Light; it features ground turkey, chipotle peppers, and … chocolate! It was a unique combination that went well together — the spiciness of the chilies was a nice contrast to the chocolate.

    Chris says:

    This Chocolate Chipotle Chili is Dinner and Dessert in one Dish!

    Lisa says:

    Soooo chocolaty!

    Chris says:

    Wow, I’m already getting full.

    Lisa says:

    See? This is what I’m talking about… a soup that’s actually filling for once!

    Chris says:

    That chocolate you stir in at the end thickens it up a bit.

    Lisa says:

    This is awesome — I wouldn’t want it all the time, but I really like the unique flavor.

    Chocolate Chipotle Chili
    ————————
    2 cups diced onion
    1 cup chopped red bell pepper
    1 teaspoon minced garlic
    1 1/4 pounds ground turkey breast
    3 tablespoons brown sugar
    2 tablespoons ancho chile powder
    1 tablespoon unsweetened cocoa
    1 teaspoon ground cumin
    1/2 teaspoon freshly ground black pepper
    1/4 teaspoon salt
    2 (15-ounce) cans pinto beans, rinsed and drained
    2 (14.5-ounce) cans diced tomatoes, undrained
    1 (14-ounce) can fat-free, less-sodium chicken broth
    2 chipotle chiles, canned in adobo sauce, minced
    2 ounces unsweetened chocolate, chopped
    1/2 cup light sour cream
    Chopped green onions

    Heat a large saucepan over medium-high heat and coat with cooking spray. Add the turkey, onions, bell pepper, and garlic and sautee for about 8 minutes or until vegetables are tender and turkey is cooked through. Add the sugar through the chipotles to the pot and bring to a boil, stirring occasionally. Lower the heat and simmer for 15 minutes. Add *up to* 2 ounces of the chocolate, a little at a time, until you reach your desired consistency and taste.

    8 servings

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    posted in Cooking Light, Main Dishes | 2 Comments


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