Recipes

Three-Alarm Spaghetti and Pinto Bean Chili

Three-Alarm Spaghetti and Pinto Bean Chili

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Dutch oven

Ingredients

Instructions

  • In 4-quart Dutch oven, heat oil over medium-high heat.
  • Add onion and bell pepper; cook 3 to 5 minutes, stirring occasionally, until crisp-tender.
  • Stir in remaining ingredients except spaghetti, beans, sour cream and jalapeño chiles.
  • Heat to boiling.
  • Reduce heat to medium-low; simmer uncovered 5 minutes, stirring occasionally.
  • Stir in spaghetti and beans.
  • Heat to boiling.
  • Reduce heat to medium; cook uncovered 8 to 10 minutes, stirring occasionally, until spaghetti is tender.
  • Garnish each serving with sour cream and jalapeño chiles.

Notes & Wine Advice

This chili recipe is based on the well-known Cincinnati chili, which is chili served over spaghetti. To save time and energy, the spaghetti is cooked right along with this spicy chili.
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Course; Chili / Pasta
Diets; Low Fat / Vegetarian

Home-Style Vegetable Chili

Home-Style Vegetable Chili

Couverts6
Deel op Facebook Print Recipe

Equipment

  • Saucepan

Ingredients

Instructions

  • In 3-quart saucepan, heat oil over medium-high heat.
  • Add onion, carrots, bell pepper and chile; cook 3 to 5 minutes, stirring occasionally, until crisp-tender.
  • Stir in remaining ingredients except cheese.
  • Heat to boiling.
  • Reduce heat to medium-low; simmer uncovered 10 to 15 minutes, stirring occasionally, until vegetables are tender.
  • Sprinkle individual servings with cheese.

Notes & Wine Advice

Pasilla chiles are medium-hot in flavor and 6 to 8 inches long. When fresh, they are sometimes referred to as chilaca chiles. Canned green chiles can be used if pasilla chiles are not available, but the flavor might be slightly milder.
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Course; Chili / Vegetables
Diets; Low Fat / Vegetarian

Vegetable and Bean Chili

Vegetable and Bean Chili

Couverts6
Deel op Facebook Print Recipe

Equipment

  • Dutch oven

Ingredients

Instructions

  • In 41⁄2- to 5-quart Dutch oven, heat oil over medium-high heat.
  • Add onions and garlic; cook 4 to 5 minutes, stirring frequently, until onions are softened.
  • Stir in remaining ingredients.
  • Heat to boiling.
  • Reduce heat to medium-low; cover and cook 15 to 20 minutes, stirring occasionally, until chili is hot and vegetables are crisp-tender.

Notes & Wine Advice

Any combination of your favorite vegetables or canned beans will work well in this recipe. Try canned black beans, black-eyed peas or butter beans.

Nutrition values

Calories: 320 kcal
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Course; Chili / Vegetables
Diets; Low Fat / Vegetarian

Tomato-Vegetable Stew with Cheddar Cheese Dumplings

Tomato-Vegetable Stew with Cheddar Cheese Dumplings

Couverts6
Deel op Facebook Print Recipe

Equipment

  • Dutch oven

Ingredients

STEW

CHEDDAR CHEESE DUMPLINGS

Instructions

  • In 4½- to 5-quart Dutch oven, heat oil over medium-high heat.
  • Add onions and celery; cook, stirring frequently, until tender.
  • Stir in remaining stew ingredients.
  • Heat to boiling.
  • Reduce heat to low; simmer uncovered 15 to 20 minutes or until beans are tender.
  • Meanwhile, in medium bowl, mix flour, baking powder, salt and mustard.
  • Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
  • Stir in cheese.
  • Add milk; stir just until dry ingredients are moistened.
  • Drop dough by rounded tablespoonfuls onto simmering stew.
  • Cover; cook over medium-low heat 20 to 25 minutes or until dumplings are firm when pressed.

Notes & Wine Advice

Resist the urge to stir too much! Dumplings require very little mixing when the milk is added to the dry ingredients. If the dough is overmixed, the dumplings can become heavy and tough, so mix just until the dry ingredients are moistened.

Nutrition values

Calories: 370 kcal
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Course; Cheese / Stew
Diets; Low Fat / Vegetarian

Southwestern Stew with Corn Dumplings

Southwestern Stew with Corn Dumplings

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Dutch oven
  • oven

Ingredients

  • 1 tablespoon vegetable oil
  • 1 large onion chopped (1 cup)
  • 2 cups cubed peeled sweet potatoes or butternut squash
  • 1 cup drained whole kernel sweet corn from 15.25-oz can
  • 1 can 15 oz garbanzo beans, drained, rinsed
  • 1 jar 16 oz chunky-style salsa (2 cups)
  • 1 cup water
  • 1 ⁄4 teaspoon ground cinnamon
  • 1 pouch 6.5 oz cornbread & muffin mix
  • 1 ⁄2 cup fat-free skim milk
  • 1 tablespoon vegetable oil
  • 1 tablespoon roasted sunflower nuts if desired

Instructions

  • Heat oven to 425°F.
  • In ovenproof 4-quart Dutch oven, heat 1 tablespoon oil over medium-high heat.
  • Add onion; cook about 5 minutes, stirring occasionally, until crisp-tender.
  • Stir in sweet potatoes, corn, beans, salsa, water and cinnamon.
  • Heat to boiling, stirring occasionally.
  • In medium bowl, mix muffin mix, milk and 1 tablespoon oil.
  • Stir in nuts.
  • Drop dough by 8 spoonfuls onto vegetable mixture.
  • Bake uncovered 20 to 25 minutes or until toothpick inserted in center of dumplings comes out clean.

Notes & Wine Advice

A serving of this nutrition-packed meatless stew will give you plenty of vitamin A and iron. Another bonus: It’s an excellent source of fiber.

Nutrition values

Calories: 550 kcal
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Course; Stew
Diets; Vegetarian

Bean and Vegetable Stew with Polenta

Bean and Vegetable Stew with Polenta

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Dutch oven

Ingredients

Instructions

  • In 41⁄2- to 5-quart Dutch oven, heat oil over medium heat.
  • Add bell pepper, onion and garlic; cook 5 to 6 minutes, stirring frequently, until onion is softened.
  • Stir in remaining ingredients except polenta and green beans.
  • Heat to boiling.
  • Reduce heat to medium-low; cover and cook 35 to 40 minutes, stirring occasionally, until carrots are tender and stew is hot.
  • Meanwhile, cook polenta as directed on package; keep warm.
  • Stir frozen green beans into stew.
  • Cover; cook 5 to 6 minutes, stirring occasionally, until beans are hot.
  • To serve, spoon stew over polenta.

Notes & Wine Advice

Any type of canned beans, instead of the cannellini beans, will work in this recipe. You may want to experiment with garbanzo beans, butter beans, great northern beans, red beans or kidney beans.

Nutrition values

Calories: 780 kcal
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Course; Stew
Diets; Vegetarian

Indian Lentil Stew

Indian Lentil Stew

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Saucepan

Ingredients

Instructions

  • In 3-quart saucepan, melt butter over medium-high heat.
  • Add onion and curry powder; cook 2 minutes, stirring occasionally.
  • Stir in flour.
  • Gradually add broth, stirring constantly, until thickened.
  • Stir in lentils and salt.
  • Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
  • Stir in apple juice, sweet potatoes and peas.
  • Heat to boiling.
  • Reduce heat to low; cover and simmer 15 to 20 minutes, stirring occasionally, until vegetables are tender.
  • Top individual servings with sour cream and chutney.

Notes & Wine Advice

Curry powder is made of many spices, most often including cardamom, chiles, cinnamon, fennel seed, fenugreek, cumin, turmeric, nutmeg, coriander and cloves. The apple juice in this easy stew adds a sweet note that perks up the curry flavor.

Nutrition values

Calories: 330 kcal
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Course; Stew
Cuisine; India
Diets; Low Fat / Vegetarian

Cajun Barley Stew

Cajun Barley Stew

Couverts4
Deel op Facebook Print Recipe

Equipment

  • skillet 12-inch

Ingredients

  • 2 teaspoons vegetable oil
  • 1 large onion chopped (1 cup)
  • 1 medium stalk celery chopped (1⁄2 cup)
  • 1 ⁄2 cup uncooked quick-cooking barley
  • 5 cups tomato juice
  • 1 to 2 teaspoons Cajun or Creole seasoning
  • 2 cans 15.5 oz each great northern or navy beans, drained, rinsed
  • 1 ⁄4 cup chopped fresh parsley

Instructions

  • In 12-inch skillet, heat oil over medium-high heat.
  • Add onion and celery; cook, stirring occasionally, until crisp-tender.
  • Stir in remaining ingredients except parsley.
  • Heat to boiling.
  • Reduce heat to low; cover and simmer about 20 minutes or until barley is tender.
  • Stir in parsley.

Notes & Wine Advice

Quick-cooking barley is a super time-saver—it cooks in less than half the time of regular barley. If Cajun or Creole seasoning isn’t available, use 2 teaspoons chili powder, 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper.
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Course; Stew
Diets; Vegetarian

Yellow Split Pea and Potato Soup

Yellow Split Pea and Potato Soup

Couverts6
Deel op Facebook Print Recipe

Equipment

  • Saucepan

Ingredients

Instructions

  • In 3-quart saucepan, heat oil over medium-high heat.
  • Cook bell pepper, onion, carrot, gingerroot, garlic and chile in oil, stirring occasionally, until onion is tender.
  • Stir in all remaining soup ingredients.
  • Heat to boiling; reduce heat.
  • Cover; simmer 25 to 35 minutes or until peas and potatoes are tender.
  • In small bowl, mix all sauce ingredients until blended.
  • Ladle soup into 6 bowls; top each serving with sauce.

Notes & Wine Advice

Save yourself some time by grabbing a jar of grated gingerroot from the produce section of the grocery store. It’s a quick way to add zest to your meals!

Nutrition values

Calories: 400 kcal
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Course; Soup
Diets; Low Fat / Vegetarian

Chunky Vegetable Chowder

Chunky Vegetable Chowder

Couverts6
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In 4-quart Dutch oven, melt butter over medium heat.
  • Add bell peppers and onions; cook 3 minutes, stirring occasionally.
  • Stir in water, potatoes, thyme and salt.
  • Heat to boiling.
  • Reduce heat to low; cover and simmer about 10 minutes or until potatoes are tender.
  • Stir in remaining ingredients.
  • Cook until hot (do not boil).

Notes & Wine Advice

Offer warm wedges of a cheesy focaccia on the side—they’re great for dipping into the chowder!

Nutrition values

Calories: 230 kcal
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Course; Soup
Diets; Vegetarian