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" »
There are those who believe that chili means meat, and chile peppers, and tomato and spices, and little else. And, there are those who believe that chili means chile peppers, tomato, spices, and whatever else. This vegetarian chili from Andrea Meyers -- actually her husband's creation -- goes into the whatever-else category. The requisite chile peppers are there, as few or as many as you wish, adding punch to several varieties of beans and squash. Top the chili with cheese, and serve with a pitcher of cold beer (or water) on the side.
Continue reading "Michael's vegetarian chili, from Andrea Meyers" »