When it comes to chili, I'm definitely not a purist. Beans or no beans, meat or no meat, as long as there's a good kick of chile pepper in some form, I'm happy. Lately, I've been gravitating toward meatless recipes like this slow cooker vegetarian chili from Amee's Savory Dish, which combines four different types of canned beans with corn and tomato. Perfect for Meatless Monday, or any day of the week, vegetarian or vegan chili packed with beans, legumes, and vegetables will satisfy everyone in the family. Make your chili on the stovetop, or in the slow cooker. I promise, you'll never miss the meat.
Continue reading "The Saturday Simmer: Vegetarian and vegan chili recipes" »
There are two kinds of people in the world: those who believe in beans in their chili, and those who believe that chili should be meat and peppers and nothing else. I'm a beans-in-chili girl, and my bean of choice is the black bean. When I have downtime in the kitchen, I cook two pounds of dry black beans in the slow cooker (18 hours on low, water to cover by a couple of inches, no pre-soaking necessary), and I freeze them in smaller portions for chili, stew or soup. Canned black beans work well in chili, too, which makes recipes like this scrumptious pumpkin black bean chicken chili from Eat at Home so easy. And pumpkin -- what could be more seasonal?
Continue reading "The Saturday Simmer: Black bean chili recipes" »
Kalyn combines red and brown lentils in this flavor-packed vegan lentil chili with roasted red peppers, olives and green onion. The red lentils "melt" into the dish to thicken and sweeten it, while the brown lentils stand up to the roasted red peppers and olives. This is a make-ahead-and-freeze dish, perfect for any time of the year. A squirt of lime makes a great finish; if you're not vegan, add some cheese or sour cream.
Continue reading "Vegan lentil chili with roasted red peppers, olives, and green onion, from Kalyn's Kitchen" »