Skip to main content

3 Bean Chili

I was craving chili the other day, but wanted something different. As you probably know, I've been cutting back on sodium, and trying to add more plant based foods to my diet. So when I was leafing through the April 2008 issue of "Real Simple" magazine (yes I know it's a year old, but when you wait and look at last year's magazines again, they are just like new!!) and saw a recipe for 3 Bean Chili, I snapped it up and gave it a whirl.

I went pretty much by the recipe (although it called for a pesto and I was too hungry to be bothered with that, so I just garnished with whole toasted pine nuts, chopped cilantro instead of parsley and some chopped tomato) but added some other touches.

3 Bean Chili from "Real Simple"
1 Tablespoon olive oil
1 small onion, chopped
2 carrots, diced
1 can diced tomatoes (I used crushed)
salt and pepper (I didn't use salt)
1 can chickpeas (I used black beans)
1 can cannellini beans
1 can kidney beans
1 clove garlic, chopped
3 T. pine nuts, toasted
1 c. fresh parsley, chopped (I used cilantro)

Drain and rinse all the beans.

Heat olive oil in large saucepan over medium high heat. Add onion and carrots and cook until tender, about 5 minutes. I also added the garlic at this point, and 2 stalks of finely chopped celery (because I had it and I needed to use it). I also added a few glugs of red wine, cuz I needed to finish the bottle before it turned into salad dressing).

Stir in tomatoes and 2 cups water, salt and pepper. Bring to a boil. I also added chipotle powder and some home made chile powder, cuz I wanted it to have some heat.

Add all the beans and cook til heated through. I let mine simmer at least 30 minutes, so the beans wouldn't taste so canned.

I served this with the pine nuts and cilantro and chopped tomato as garnish- as well as a dollop of sour cream. Along side I served green chile corn bread muffins (a total cheat- Jiffy cornbread mix with added buttermilk and a can of green chiles).

Not bad for a relatively quick vegetarian meal. Dev even had seconds. But I will admit that I added a good amount of hot sauce to mine at the table, because it needed some extra zip.


Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

The Best Pizza Dough for Mimi

This picture does not include a picture of my pizza dough.  But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.

I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.

I'm not going to say I've done it, because I haven't.  But what I can say is I think this version is the closest I'll ever get.

For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.

I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough).  To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees.  Hopefully one day my husband will build the wood fired pizza oven of my dreams.  And to manage the flour issue, I order my flour from Amazon.

Here's the basic recipe and process:

Cucumber Pico de Gallo

Normally, when I make pico de gallo, I use tomato, red onion, and jalapeño.  This week, the garden is spewing forth dozens of cucumbers, so I'm throwing those in as well.
There really isn't a recipe for pico... you just throw whatever you want in there.  I'll list what I used, but I also won't give amounts.  If you don't groove on onion, use less.  If you don't like cucumbers, don't use them.  Do whatever makes you happy!
Cucumber Pico de Gallo
6 lemon cucumbers, diced (I don't seed mine) 6 roma tomatoes, diced (I squish out the jelly stuff so the mixture doesn't get too soupy) 1 small red onion, minced 1 small jalapeño, minced Fresh lime juice Red wine vinegar Olive oil Salt
Mix everything up and let it sit at least 30 minutes before you attack it.  If you have the willpower... I never do!