Monday, March 19, 2012

Recipe: Three Bean Chili

Three Bean Chili w/ Baked Potato
Our three bean chili leftovers are barely cooled and here I am posting the recipe. I found this chili, poured over fresh-out-of-the-oven baked potatoes, made for a hearty, tummy warming meal. (Winter decided to show up again in Northern California this year.) It is also vegan/vegetarian, depending on what you serve it over and what you put on top.

Just for the record, I ate lots of leftover non-vegetarian Irish stew for lunch today so I must admit that our "Meatless Monday" is occasionally "Meatless Monday Dinner Followed By Leftovers for Meatless Tuesday Lunch." With plenty of leftovers from tonight's dinner, this will definitely be the case this week.

One bean... two beans... three beans!

Three Bean Chili
Serves: 6
Total time: 30 minutes (Prep time: 5 minutes; Cooking time: 20-25 minutes)

1 tablespoon vegetable oil
1 yellow onion, chopped
1 tablespoon ground cumin
3 tablespoons chili powder
4 cloves garlic, finely chopped
28 ounce can diced tomatoes, including liquid
1-2 teaspoons chipotle chili in adobo sauce, finely chopped
1 (15 ounce) can black beans
1 (15 ounce) can kidney beans
1 (15 ounce) can pinto beans
1/4 cup fresh cilantro, roughly chopped
Salt and pepper
Baked potatoes, jalapeƱo cornbread or warmed tortillas, for serving

Optional toppings: shredded cheese, sour cream, avocado, French fried onions, green onions

  1. Drain and rinse the three cans of beans and set aside.
  2. In a medium Dutch oven or pot, heat the oil over medium heat. Add the chopped onion, cumin and chili powder. Stir and cook until onion is softened, about 5 minutes. Add the garlic, stir, and cook until fragrant, about 30 seconds. 
  3. Stir in the diced tomatoes and chopped chipotle chili. Bring to a bubble and cook for a few minutes. 
  4. Add the beans and simmer for 15 minutes, stirring occasionally, to let all the flavors mingle. 
  5. Just before serving, stir in the cilantro and add salt and pepper to taste. 
  6. Pour chili over baked potatoes or divide into bowls and serve with warmed tortillas for dipping. Add toppings of your choice. 

Sunday, March 4, 2012

Recipe: Easy Tofu and Veggie Curry

Tofu and Veggie Curry over rice.
For the past, oh, I don't know how many weeks, we have been celebrating Meatless Mondays. This has consisted of cooking and eating lots of vegetarian and vegan recipes, especially those that are fast and easy -- perfect for a post work meal. Through our explorations, I cooked up this delicious, customizable vegan curry. Feel free to swap out veggies to make it to your liking. It also makes for great leftovers so you can whip up a batch on Sunday for Meatless Monday lunch. 

Tofu and Veggie Curry ingredients.
Cooking the curry.
Tofu and Veggies.

Easy Tofu and Veggie Curry

14 ounces extra firm tofu, drained
2 cans light coconut milk
1/4 cup green curry paste (red would also work)
2 cups broccoli florets
2 cups green beans, trimmed
2 bell peppers, seeded and slices into thin strips
10 ounces sliced white or cremini mushrooms
1 lime, halved
Rice for serving

  1. Place tofu on a paper towel lined plate, cover with another paper towel and set a heavy plate on top. When most of the liquid has been squeezed out, slice the tofu into bite-size cubes. Set aside.
  2. Heat a large pot over medium heat. Add the curry paste and heat, stirring often, until it is bubbly and the paste has thickened a bit. Add the coconut milk and whisk to combine. Bring to a simmer. 
  3. Once the sauce is simmering, add the veggies and simmer for 15 to 20 minutes, stirring occasionally, until the veggies have softened.
  4. Add tofu, stir gently, and cook until heated through. Remove from heat. 
  5. Squeeze lime halves over the curry and stir gently to combine. Serve in bowls over rice.