Vegetarian 3-Bean Chili

This original recipe was a hit last night, as a side to Nick's classic BBQ Chicken.  Just enough for 4-5 people as a side portion...if you want more, double it!







Vegetarian 3-Bean Chili

Here's what I used:

1 can dark kidney beans
1 can black beans
1 can great northern beans
1 can Rotel (spicy diced tomatoes and green chiles)
1 green bell pepper, seeded and chopped
1 medium white onion, chopped
2 cloves garlic, sliced thin
2 tbsp olive oil
S&P
3 chicken bullion cubes (or 2-3 cups chicken stock)
2-3 cups water (if using bullion)

2 tbsp Cumin
1/2 tsp Cayenne Pepper
1 tbsp Chili Powder
S&P to taste

Here's what I did:

Rinse all beans in a colander to remove residue.

In a large pot or stock pot, heat up olive oil on medium heat and saute onions and green peppers 5-7 minutes, until slightly clear/opaque.  Add garlic and saute for one more minute. 

Add remaining ingredients and stir to incorporate.  Add all seasonings, omit Cayenne if milder heat is desired.

Simmer on med/low for 15-20 minutes, or until chili has thickened slightly.  If flavor is too spicy, add in more bullion/water or chicken stock.

I just had this again for lunch.  I venture to say this was better than the chicken.  (Don't tell my hubby).

Mia's Pinto Beans & Cornbread

I have been MIA on two trips recently. I spent a few days with my mom in the Bahamas about a week ago, and more recently, the hubbs, Sydney and I flew to Louisiana for the weekend to go to the LSU/Auburn football game in Baton Rouge. So we've been busy!! And when not busy, we've been ordering DELIVERY!! haha. So not much cooking.

I did cook yesterday though...w/ my slow cooker.

One of my favorite meals also happens to be one of the cheapest and healthiest. Gotta love when that happens. ;) I can't say the same for a plate full of cheddar and jack cheese nachos with jalapenos. A bag of dried Pinto beans runs between 2-3 dollars, and feeds 3-4 easily. Corn Meal is equally inexpensive, but makes great cornbread. I grew up with this simple food - one that you can customize with all sorts of toppings and make it all your own.

I usually have the following toppings on hand: Sour Cream, Shredded Cheese, Jalapenos, Cilantro, Chopped Onions...

Mia's Pinto Beans

Here's what I used:

1 bag dried pinto beans
3 strips bacon, chopped into 2-3" pieces
1 onion, chopped into 1-2" pieces
dash: Salt, Pepper, Garlic Powder
4-6 cups water

Here's what I did:

Rinsed the beans thoroughly in a colander to weed out any little rocks (yes, rocks) that might be hiding. Added beans, bacon, onion, seasonings and water to slow cooker and set to high. Cooked on high for 2-3 hours, checking occasionally. Added water when some of the beans began to rise above the water level. Turned to low and let cook another 2-3 hours. They were probably done after 1-2, but it didn't hurt to continue to cook them and keep them warm.

Cheesy Cheddar Cornbread

Here's what I used:

1 cup corn meal
1 cup whole milk
1/4 cup vegetable oil
3 deli slices cheddar, broken into 1" pieces (shredded is fine too - about 1/2 cup)
1 large egg
1/4 cup sugar
3 tsps baking powder
1 tsp salt

Here's what I did:

Preheated oven to 400 degrees. Then I added all of the dry ingredients to a large mixing bowl, and whisked to remove any lumps. Then I added the oil, milk and egg, and mixed just to incorporate. Lastly, I added my cheddar pieces and mixed them into the batter. I added my batter to a med-sized glass baking dish that had been sprayed well with PAM. After 20-25 minutes, the cornbread should be golden brown on top, mine was also oozing a little cheddar on top - YUMM.

I cut the cornbread into individual squares. This recipe mades about 9-12 good-sized pieces of cornbread.

On to reviews. My dad was over last night, and was pretty happy to hear I was making one of his favorite meals, too. Its his mom's recipe, so he's a long time fan. :) He added cheese, sour cream, jalapenos and broke his cornbread into his bowl. I like to add 2 big dollops of sour cream and a good amount of cheese - and then eat each bite with its own cornbread. And then pop a jalapeno here and there. Hubbs...well hubbs doesn't think beans are a REAL dinner. He was skeptical that BEANS stand on their own as an actual protein...but ate anyway. I think just because he was hungry. Oh! And Sydney Grace loved her beans and cornbread. She just popped those little puppies in one by one. I found a proten she likes! WHEEEE.

South Beach Turkey Chili

I really, really, really love my South Beach Cookbook. Everything I find in that book is delicious, gourmet-tasting (without gourmet effort) and above all, HEALTHY. This Chili recipe is no exception. Its one of my top 5 recipes from this book (I have it linked in my Favorite Cookbooks Widget on the right-hand panel). The weather yesterday, and today, has been overcast, chilly, misty and gloomy...perfect CHILI weather. By 10am yesterday I knew exactly what I would be making for dinner.

South Beach Turkey Chili

Here's what I used:

1 lb ground turkey (naturally low fat)
2 sweet onions (vidalia), chopped
2 green bell peppers, chopped
2 garlic cloves, minced
2-3 tbsp good olive oil
15 oz can chopped tomatoes
2/3 can tomato paste
3 cups chicken broth (I used bullion, and added water)
1 can black beans (drained, rinsed)
1 can navy beans (drained, rinsed)
1 can dark kidney beans (drained, rinsed)
2 tbsp chili powder
1 tbsp cumin
2 tsp salt
1 tsp pepper

Topping:
2 tbsp sour cream
handful of shredded sharp cheddar cheese

Here's what I did:

In large stock pot, I added the olive oil and then onions. Once the onions had softened (about 5 minutes) I added my garlic and turkey. I allowed the turkey to cook for about 8-10 minutes, and then added my bell pepper and spices. I allowed the bell pepper to cook for another few minutes and then added my canned tomatoes (with juice!), tomato paste and chicken broth. Stirred to fully incorporate and smooth out any lumps made by the tomato paste. Finally, I added all the beans.

Once all ingredients have been incorporated, check the seasoning. If you like more heat, add a pinch of cayenne pepper. I used a little bit of Tony Chacheries, which is a cajun seasoning. If you can find some at your local market, pick it up...its hard to find where I live. We often have to order from www.cajungrocer.com.

I allow the chili to simmer on low heat for about 20 or so minutes, this lets all the ingredients really meld together, and the sauce to thicken a bit.

Served in a large soup bowl, and topped with a small handful of cheddar cheese and sour cream (Disclaimer: This part is NOT SOUTH BEACH, and does add calories).

On to reviews: The hubbs really liked the chili. He added a touch of tabasco to his, but I left mine alone. He did say it was one of the best chili renditions I've done, and I think that's due to the fact that I allowed it to cook down for so long. It made the mixture much more rich and delicious. Can't wait for these leftovers. This recipe easily made enough for 6 people.

Black Bean & Cherry Tomato Dip with Goat Cheese

My husband was playing golf last night, so it was just the girls. Sydney, myself, and our two dogs, Jazmyn and Madison. Since it was just us, I made snacks, which is something I love to do. I'm a grazer by nature; I love the variety that snacks offer. That said, I'm in dire need of FOOD, I haven't shopped for this week, so the kitchen is "running on empty". I still found a way to have a yummy snack AND satisfy the picky Ms. Sydney.

Sydney got baked Sweet Potato Fries. Yes they came from a bag in the freezer. (gasp). Sue me, it was easy, she'd eat it, and we HAD it.

I made a variation of an Ina Garten recipe, her's was entitled "Stewed Lentils & Tomatoes". I had fresh cherry tomatoes from my neighbor's garden, and a can of black beans, so this recipe fit the intent of my ingredients. I also had some left over goat cheese. YUMM.

Here's what I used:

2 tbsp good olive oil
1 can black beans, rinsed & drained
1 shallot, diced
2 cloves garlic, minced
12-14 cherry tomatoes, rough chopped
1/3 cup chicken stock
S&P

Here's what I did:

I added the olive oil to a sauce pan and put on medium heat. Once hot, I added my shallot, and allowed to soften for about 5 minutes, added garlic, and cooked for 1 minute. Then I added my black beans, tomatoes and chicken stock. I was going for a dip-like consistency, so took out my potato masher, and gave the whole mix about a dozen mashings. I let this cook down until it reached the consistency of hummus. At this point, I added S&P to taste and adjusted accordingly. I'm not shy on flavor, so I probably added a good tsp of salt and 1/2 tsp of pepper...but adjust to your liking.

I then used a spatula to transfer all my hot yummy dip to a bowl, and crumbled about 2 oz. of goat cheese on top. I enjoyed my dip with some whole grain flatbread crackers w/ the little seeds on top. It was SO YUMMY!!!

No reviews for this one other than mine. I loved it. It hit the spot. Sydney was not a fan, but I didn't expect her to be. It was mine, all mine. I think I'll have some for lunch wrapped in a spinach wrap. Ooooh, the possibilities. It would also be AWESOME as a burger topper, for those that like to add, add, add to their burgers.