13th November 2007

    Spicy Vegetarian Chili

    With the impending move and my taking evening classes, we haven’t had a lot of time to cook at home as of late. Lisa did, however, have the time to whip up this hearty, beany (ahem) chili last week. The recipe comes from Elise’s site, with a few small changes, as shown below:

    Spicy Vegetarian Chili
    ———————-
    1 1 lb eggplant, cut into 1-inch cubes
    2 medium portabello caps
    Olive oil
    2 yellow onions, chopped
    3 cloves garlic, minced
    1 medium zucchini, diced
    2 large red bell peppers, seeded, diced
    1 jalapeño peppers, seeded, finely minced
    1 28 oz can Italian plum tomatoes
    1/2 cup red wine
    1 tbsp chili powder
    1 tbsp ground cumin
    1 tsp fennel seeds
    2 tsp dried oregano
    1 1/2 cup cooked white beans (1 15-ounce can, drained and rinsed)
    1 1/2 cup cooked kidney beans (1 15-ounce can, drained and rinsed)
    zest of one lemon
    3 tbsp lemon juice
    1 tsp sugar
    1/3 cup chopped fresh cilantro
    Salt and freshly ground black pepper to taste

    1. Preheat oven to 350°F. Place the eggplant and mushrooms in a roasting pan and toss with a tablespoon of olive oil. Cover with foil and bake for 30 minutes, stirring once. Remove from oven.
    2. Heat 2 tbsp olive oil on medium heat in a large saucepan. Add onions and cook for 4 minutes. Add garlic, cook for a minute more. Add zucchini, red bell peppers, and jalapeños. Cook 5 more minutes, stirring occasionally.
    3. Coarsely chop the canned tomatoes, and add them to the pot, including their liquid. Add the wine, cumin oregano, fennel, and chili powder. Stir in the eggplant and simmer for 20 minutes over low heat.
    4. Add beans, lemon zest, lemon juice, sugar, and cilantro. Add the salt and freshly ground pepper to taste. Simmer for 5 minutes.

    Serve with sour cream and top with chopped green onions. Get your beans on.

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    posted in Main Dishes | 0 Comments

    25th September 2007

    Turkey Chili

    Tonight Lisa made an easy chili recipe from the cookbook Turn Up The Heat with G. Garvin — nice on this cool fall day.

    Carrie says:

    I like this because it’s filling but still tastes… healthy.

    Lisa says:

    This was so easy to make! It ruled because it was meaty.

    Chris says:

    Can’t talk. Eating.

    Turkey Chili
    ————
    2 tsp olive oil
    2 lbs lean ground turkey
    1 cup chopped onion
    2 cloves garlic, chopped
    1 28 oz can diced tomatoes
    1 16 oz can small red beans
    1/2 cup diced green bell pepper
    1/2 cup diced red bell pepper
    1 tbsp chopped jalapeño pepper
    2 tsp chili powder
    1/2 tsp groudn cumin
    1/2 tsp salt
    1/8 tsp black pepper
    sour cream
    green onions

    In a large roasting pan heat olive oil over medium heat. Add turkey, onion, and garlic. Cook until turkey is browned. Drain off fat. Add undrained tomatoes, undrained red beans, bell pepper, jalapeno, chili powder, cumin, salt, and black pepper; stir to combine. Bring to a simmer; reduce heat. Cover and simmer for 25 to 30 minutes or until flavors are blended. Top with sour cream and green onions.

    6-8 servings.

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    posted in Main Dishes, Turn Up The Heat | 4 Comments


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