But when looking for recipes to make, I try to think of something that will reheat well. Lately, we've all been going with pasta dishes, so I wanted to find something different. Goggling brought me to Cheap, Healthy, Good and one post in particular, a list of meals with great leftover potential. Jackpot! This is a list of recipes that seem perfect for not only this week's lunch club meals but for the future too.
When I said I tend to make things my husband won't eat, I wasn't kidding. Beans are on his won't eat list, so chili was a natural fit for this week, and when I saw that a Cook's Illustrated (read: "can't fail") recipe was on the list, I went for it.
I probably went a little heavy handed with the chipotle, I only had a can of whole tomatoes, and not nearly enough chicken stock, so it wasn't as "can't fail" as one would think, but a good, solid, chili recipe that comes together really fast. I really liked the smokey flavor the chipotle added and the vegetarian nature of it makes me feel like it's fairly healthful too.
I have no idea why the picture came out so yellow--I used AWB after all--but I used a mix of small white beans and dark kidney beans.
Easy Vegetarian Bean ChiliServes 4 – 6
Adapted from Cook's Illustrated Best 30-Minute Recipe via Cheap, Healthy, Good
CI Note: A combination of beans is better in this (kidney, black, pinto, whatever). Also, don't sub in anything for the pureed diced tomatoes, as the consistency is vital.
1 (28-ounce) can diced tomatoes
2 (15-ounce) cans beans (see note), rinsed
2-3 teaspoons minced chipotle chiles in adobo sauce
2 teaspoons sugar
salt and ground black pepper
2 tablespoons vegetable oil
1 onion, minced
3 tablespoons chili powder
2 teaspoons ground cumin
3 garlic cloves, minced
1-1/2 cups frozen corn, thawed
2 tablespoons minced fresh cilantro
1) Pour tomatoes and the accompanying juices in a food processor. Pulse 4 or 5 times, until it's kinda chunky.
2) In a large saucepan, combine tomatoes, beans, chipotles, sugar, and 1/2 teaspoon salt. Stir and cover. Heat over high until it starts boiling. Drop heat to medium-low and simmer for the time being.
3) In a different large saucepan or Dutch oven, heat oil over medium heat. When very hot, add onion, chili powder, cumin, and 1/4 teaspoon salt. Stir. Saute until onions are soft and a little translucent, around 5 minutes, stirring occasionally. Add garlic. Stir. Saute until fragrant, 30 seconds to 1 minute.
4) Pour tomato mixture into onion pot. Scrape browned bits with the back of your spoon, if you have 'em. Drop heat to medium-low and cook about 15 minutes, until chili has a more chili-like consistency. Stir occasionally.
5) After 15 minutes, add corn and cilantro. Stir. Heat until corn is warmed through. Salt and pepper to taste. Serve.
Adapted from Cook's Illustrated Best 30-Minute Recipe via Cheap, Healthy, Good
CI Note: A combination of beans is better in this (kidney, black, pinto, whatever). Also, don't sub in anything for the pureed diced tomatoes, as the consistency is vital.
1 (28-ounce) can diced tomatoes
2 (15-ounce) cans beans (see note), rinsed
2-3 teaspoons minced chipotle chiles in adobo sauce
2 teaspoons sugar
salt and ground black pepper
2 tablespoons vegetable oil
1 onion, minced
3 tablespoons chili powder
2 teaspoons ground cumin
3 garlic cloves, minced
1-1/2 cups frozen corn, thawed
2 tablespoons minced fresh cilantro
1) Pour tomatoes and the accompanying juices in a food processor. Pulse 4 or 5 times, until it's kinda chunky.
2) In a large saucepan, combine tomatoes, beans, chipotles, sugar, and 1/2 teaspoon salt. Stir and cover. Heat over high until it starts boiling. Drop heat to medium-low and simmer for the time being.
3) In a different large saucepan or Dutch oven, heat oil over medium heat. When very hot, add onion, chili powder, cumin, and 1/4 teaspoon salt. Stir. Saute until onions are soft and a little translucent, around 5 minutes, stirring occasionally. Add garlic. Stir. Saute until fragrant, 30 seconds to 1 minute.
4) Pour tomato mixture into onion pot. Scrape browned bits with the back of your spoon, if you have 'em. Drop heat to medium-low and cook about 15 minutes, until chili has a more chili-like consistency. Stir occasionally.
5) After 15 minutes, add corn and cilantro. Stir. Heat until corn is warmed through. Salt and pepper to taste. Serve.
No comments:
Post a Comment