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Posts Tagged ‘beans’

Over the last few years I have gotten into the habit of making a pot of vegetarian chili for myself when I’m making traditional chili for Brandon. It’s not that I don’t enjoy beef-based chili but I try to be mindful of my meat intake and chili is a meal where I don’t miss it at all. I also find it extremely easy to make two separate batches because the base exactly the same, I just added the butternut squash in place of ground beef in my veggie variation.

I think I have finally perfected my chili recipe. This is my go-to and it always turns out delicious. I’m not much of a leftover fan but I’ve had this for dinner three times this week and I’m still craving more. It also freezes well for an easy dinner later down the road. This veggie chili is healthy and very satisfying. I like to top mine with cheese, plain Greek yogurt and sliced avocado along with a warm slice of cornbread or cheesy beer bread on the side!

Vegetarian Butternut Squash and Bean Chili
(A Bakin’ and Eggs Original)

Ingredients:

1 tablespoon olive oil
1 large onion, diced
1 green pepper, diced
1 jalapeno pepper, diced
2 cloves garlic, crushed and minced
2-3 tablespoons chili powder (to taste)
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt (or more to taste)
2 cups uncooked butternut squash, peeled and cubed (1-inch cubes)
1 (28-ounce) can petite diced tomatoes
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can dark red kidney beans, drained and rinsed
1 (15-ounce) can filled 3/4 with water
1 tablespoon cocoa powder

Directions:

Heat olive oil in a large pot over medium heat. Sauté onions, peppers and jalapeño until mixture become soft. Add garlic and sauté for another minute or two. Add spices and continue to sauté for another minute. Add squash, tomatoes, beans and water and bring to a simmer. I usually simmer covered on low heat for 60-90 minutes and then uncovered on low heat for 30-60, depending on how much time I have and how thick I want my chili. The longer you simmer it uncovered, the thicker it will get. Add the cocoa powder in 10-15 minutes before serving and stir well.

Yield: 8 servings

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One of my favorite mostly vegetarian blogs is Branny Boils Over. When I saw her blog and rave about chana masala, I knew it was something that I must try. For some reason the stars just didn’t align on this one and it took me months to finally get around to cooking it. I ended up making the chana masala on a really random night – Brandon was out of town and I had a terrible cold. But for some reason Indian food sounded like something that would warm my soul and make me feel better.

This is the perfect vegetarian dish – tons of flavor and protein and very satisfying. I served the chana masala over brown rice with naan on the side for scooping. I fed Brandon leftovers when he got back in town and even he was impressed. This dish has been added to the ever expanding list of vegetarian favorites in our house. I’ve really been cutting back on my meat consumption over the last couple years (I probably only eat meat/seafood 2-3 times per week and never for breakfast or lunch) and meals like this make it so easy to forget the meat.

One Year Ago: Fruit Skewers with Vanilla Cream Cheese Dip

Chana Masala
(Recipe adapted from Branny Boils Over and Smitten Kitchen)

Ingredients:

1 tablespoon olive oil
1 medium onion, diced
1 clove garlic, minced
2 teaspoons fresh ginger, grated
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
2 teaspoons paprika
1 teaspoon garam masala
1 (15-ounce) can diced tomatoes (juices included)
2/3 cup water
4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 lemon (juiced)

Directions:

Heat oil in a large skillet over medium heat. Add onion and saute for about 5 minutes, until softened. Add garlic and ginger and saute for another 2-3 minutes.  Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, paprika and garam masala. Cook onion mixture with spices for a 1-2 minutes and then add the tomatoes. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.

Serve over rice or with naan (or both!).

Yield: 4-6 servings

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67 Days of Gourmet: Day 58

I’m really embarrassed to admit that tonight was the first time I’ve cooked with quinoa. Bad foodie, especially given my love for all things healthy, whole grain and nutrient packed. :( And I’ve had it from the hot bar at Whole Foods and Earth Fare, just haven’t cooked with it yet.

I’ve been meaning to make this recipe for the last couple months. Every time I made homemade Mexican this was on the menu but I kept bailing on it. Every time I went to Harris Teeter I was annoyed that they were charging $5 for a small bag of quinoa. I was picking up a few things at Earth Fare this weekend and was so excited to find awesome bulk prices on all kinds of grains. I stocked up on quinoa and rolled oats.

I can’t believe I waited so long to make this. Whether you’re a quinoa lover or someone who has never tried it, this is a must try recipe. The flavors are so well balanced with the quinoa, black beans, fresh corn, bell pepper and jalapenos and the lime/oil based dressing is the perfect finish. I’m so looking forward to enjoying the leftovers for lunch this week topped with diced avocado and an extra squeeze of lime and know I’ll be making this many more times in the future.

BIG NEWS #1
YOU HAVE SUCCESSFULLY REGISTERED FOR THE 35th MARINE CORPS MARATHON! I did it! I registered! I’m beyond excited. And even better news, my friend Meghan registered to run it too! This will be her first marathon. I can’t even put into words how happy I am that I won’t be running this race alone!

BIG NEWS #2
I’m launching a Healthy Living blog!!! Don’t worry, Bakin’ and Eggs isn’t going anywhere but I’ve really been conflicted over whether to continue discussing fitness/my life on this blog or whether I should start a new blog. In the end, I decided that the healthy living blog was the best way to go. The name has been selected, the domain has been registered and I’m in the process of getting it all set up. I promise that I’ll let you all know the second it goes live!

Please try this quinoa recipe and then let me know what you think!

One Year Ago: Fresh Strawberry Scones

Black Bean and Quinoa Salad
(Recipe source Gourmet, July 1994)

Ingredients:

1 1/2 cups quinoa
1 1/2 cups cooked black beans, rinsed if canned
1 1/2 tablespoons red-wine vinegar
1 1/2 cups cooked corn (cut from about 2 large ears)
3/4 cup green bell pepper, finely chopped
2 pickled jalapeño chilies, seeded and minced (wear rubber gloves)
1/4 cup finely chopped fresh coriander (I subbed a bit of ground coriander because the store did not have fresh)

FOR THE DRESSING
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil

Directions:

In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve. (I attempted this step but my quinoa went right through my sieve so I skipped this step and just cooked it as is. Turned out totally fine.)

Bring a pot of salted water to a boil. Cook quinoa 10 minutes. Drain quinoa in sieve and rinse with cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in pot occasionally, adding water if necessary).

While quinoa is cooking, in a large bowl toss beans with vinegar and salt and pepper to taste. Add bell pepper, jalapenos, corn and coriander.

Let quinoa cool a bit then add to bean mixture and toss well.

FOR THE DRESSING
In a small bowl whisk together lime juice, salt and cumin. Add oil in a slow stream, whisking constantly.

Drizzle dressing over salad and toss well.  Salt and pepper to taste.

Yield: 4 to 6 as an entrée or 8 as a side dish

Note: I cut this recipe in half and it made plenty for 2 with lots of leftovers!

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68 Days of Gourmet: Day 25

I love black bean soup. It’s easy, healthy and hearty. It’s been so cold here lately so I thought black bean soup and cheese quesadillas would be a great dinner. This was my first time making this recipe and overall I was very pleased with it. I was hoping for a little more kick spiciness-wise but otherwise it was perfect. The leftovers were even more tasty the next day. This will definitely be in my regular soup rotation!

Spicy Black Bean Soup
(Recipe adapted from Gourmet, December 2008)
Printable Recipe: Spicy Black Bean Soup

Ingredients:

2 tablespoons olive oil
1 medium white onion, finely chopped
2 garlic cloves, minced
1 fresh jalapeño (2 inches), seeded and minced
1 1/2 teaspoons chili powder
1 1/4 teaspoons ground cumin
1/4 teaspoon dried oregano
1/2 teaspoon salt
2 (19-ounces) cans black beans, drained and rinsed
3 cups water (I used half water/half chicken broth)
1 Turkish or 1/2 California bay leaf

Directions:

Heat oil in a 4-to 5-quart heavy pot over medium-high heat until shimmering. Saute onion and jalapeno for about 5 minutes. Add garlic, chili powder, cumin, oregano and salt and saute for another 2-3 minutes. Add black beans, water and bay leaf and simmer, covered. Stir occasionally until soup has thickened slightly, about 15 minutes.

Transfer 2 cups of soup to a blender or food processor (I recommend a food processor – use caution when blending hot liquids!) and purée . Return to pot and heat, stirring frequently. Discard bay leaf. Season with salt and serve.

Yield: 6 servings

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68 Days of Gourmet: Day 7

turkeychili

I mentioned a couple posts back that Brandon grilled a turkey breast on the Egg a couple weeks ago. I decided to make turkey chili with the leftovers since I knew a lot of people would be looking for ideas on what to do with leftover Thanksgiving turkey.

I found this recipe from Gourmet. It was extremely easy to put together and was ready in less than 30 minutes. I will say the chili was better the second day after the flavors had more of a chance to blend. This recipe is a good starting place and you can really adapt it to whatever you have on hand. I think it would be good with different types of beans and also with corn added in.

Turkey Chili
(Recipe adapted from Gourmet, November 2008)

Ingredients:

1 large white onion, diced
1 bell pepper (any color), diced
3 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon chipotle chile powder
2 teaspoon packed brown sugar
1 (28-ounce) can whole tomatoes in juice or diced tomatoes
1 (19-ounce) can black beans, drained and rinsed
1/2 cup water
1 teaspoon salt
2 cups cooked turkey, shredded or chopped
Topping ideas: sour cream, sliced avocado, shredded cheese, hot sauce, crackers

Directions:

Heat a large pot over medium heat. Add olive oil and heat until shimmering. Add onions and peppers and cook, stirring frequently, for about 10 minutes, until golden. Add spices and brown sugar and cook, stirring, until fragrant, about 1 minute. If you are using whole tomatoes, cut with kitchen shears in can before adding to pot. Add tomatoes, beans, water and salt and simmer, covered, 15 minutes.

Stir in turkey and cook for about an additional 5 minutes, until heated through.

Yield: 6 servings

turkeychili2

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