Recipes

Ratatouille Chili

Ratatouille Chili

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Dutch oven

Ingredients

  • 2 tablespoons olive oil or vegetable
  • 1 large eggplant 1 lb, cut into 1⁄2-inch cubes (4 cups)
  • 1 large onion chopped (1 cup)
  • 1 medium green bell pepper chopped (1 cup)
  • 1 clove garlic finely chopped
  • ½ cup sliced zucchini
  • 3 teaspoons chili powder
  • 1 teaspoon chopped fresh or 1⁄4 teaspoon dried basil leaves
  • ¼ teaspoon salt
  • 1 can 15.5 oz great northern beans, drained, rinsed
  • 1 can 14.5 oz whole peeled tomatoes, undrained
  • 1 can 8 oz tomato sauce

Instructions

  • In 4-quart Dutch oven, heat oil over medium-high heat.
  • Add eggplant, onion, bell pepper and garlic; cook, stirring occasionally, until vegetables are crisp-tender.
  • Stir in remaining ingredients, breaking up tomatoes.
  • Heat to boiling; reduce heat.
  • Simmer uncovered 10 minutes, stirring occasionally, until zucchini is tender.

Notes & Wine Advice

From the Provence region of France, the popular dish of ratatouille is often served as a side dish or appetizer. The flavors typical of this dish include eggplant, zucchini, tomatoes, olive oil and garlic, all of which are found in this savory chili version.

Nutrition values

Calories: 290 kcal
————————————————————————————————–
Course; Chili / Vegetables
Diets; Low Fat / Vegetarian

Three-Bean Enchilada Chili

Three-Bean Enchilada Chili

Couverts5
Deel op Facebook Print Recipe

Equipment

  • Saucepan

Ingredients

Instructions

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

Notes & Wine Advice

Pinto beans are two-tone kidney-shaped beans widely used in Central and South American cooking. They turn pink when cooked and are the most widely used bean in refried beans.

Nutrition values

Calories: 390 kcal
————————————————————————————————–
Course; Chili / Vegetables
Diets; Low Fat / Vegetarian

Three-Bean Chili

Three-Bean Chili

Couverts8
Deel op Facebook Print Recipe

Equipment

  • Small bowl

Ingredients

THREE-PEPPER SALSA

GARLIC RICE

  • 2 cups uncooked regular long-grain white rice
  • 2 tablespoons vegetable oil
  • 4 cloves garlic cut into thin slices
  • 3 cups water
  • 1 teaspoon salt

CHILI

  • 1 can 28 oz organic diced tomatoes, undrained
  • 1 can 15 oz dark red kidney beans, drained, rinsed
  • 1 can 15 oz black beans, drained, rinsed
  • 1 can 15 oz chick peas (garbanzo beans), drained, rinsed
  • 1 can 15 oz tomato sauce
  • 3 small bell peppers any color, diced
  • 1 Anaheim or jalapeño chile seeded, chopped
  • 2 tablespoons chili powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper

SALSA-CREAM

Instructions

  • In small bowl, rub onion and 1⁄2 teaspoon salt together with fingers.
  • Add enough water to cover onion; pour onion and water into strainer to drain.
  • Return onion to bowl.
  • Repeat rinsing and draining several times to remove harshness.
  • Drain well, removing all excess water.
  • In medium bowl, mix onion and remaining salsa ingredients.
  • Refrigerate until serving time.
  • In small bowl, place rice and enough water to cover.
  • Let stand about 15 minutes.
  • Pour rice and water into strainer to drain well.
  • In 3-quart saucepan, heat vegetable oil over medium-high heat.
  • Add garlic; cook and stir until light golden brown.
  • Add rice; cook 3 minutes, stirring frequently.
  • Add 3 cups water and 1 teaspoon salt.
  • Heat to boiling over high heat.
  • Reduce heat; cover and simmer 15 minutes.
  • Before serving, remove garlic slices from rice with fork.
  • Meanwhile, in 4-quart Dutch oven, mix all chili ingredients.
  • Heat to boiling.
  • Reduce heat; cover and simmer 25 to 30 minutes, stirring occasionally, until bell peppers are tender.
  • In small bowl, mix salsa-cream ingredients.
  • To serve, spoon 1 cup rice on one side of each large shallow soup bowl.
  • Spoon 11⁄2 cups chili next to rice in each bowl.
  • Top each with salsa-cream and, using slotted spoon, three-pepper salsa.

Notes & Wine Advice

Don’t be intimidated by the long list of ingredients! Each ingredient adds to the specialness of this chili. And the extra flavors make this chili worth the effort.

Nutrition values

Calories: 750 kcal
————————————————————————————————–
Course; Chili / Vegetables
Diets; Low Fat / Vegetarian

White Bean Chili

White Bean Chili

Couverts6
Deel op Facebook Print Recipe

Equipment

  • Dutch oven

Ingredients

Instructions

  • In 4-quart Dutch oven, melt butter over medium-high heat.
  • Add onion and garlic; cook, stirring occasionally, until onion is tender.
  • Stir in remaining ingredients except tomato and tortilla chips.
  • Heat to boiling.
  • Reduce heat to low; cover and simmer 1 hour, stirring occasionally.
  • Serve chili topped with tomato and tortilla chips.

Notes & Wine Advice

White chili, a twist to traditional tomato-based chili, uses a vegetable broth as its base, rather than tomato.
————————————————————————————————–
Course; Chili / Vegetables
Diets; Vegetarian

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.
————————————————————————————————–
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.
————————————————————————————————–
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
————————————————————————————————–
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
————————————————————————————————–
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
————————————————————————————————–
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
————————————————————————————————–
Course; Stew
Diets; Vegetarian