1can15.5 oz white or yellow hominy, drained, rinsed
1extra-large vegetarian vegetable bouillon cube
2teaspoonschili powder
¼cup sour cream
Instructies
In 3-quart saucepan, mix all ingredients except sour cream.
Heat to boiling over high heat.
Reduce heat to low; cover and simmer 15 to 18 minutes, stirring occasionally, until potatoes are tender.
Top individual servings with 1 tablespoon sour cream.
Notes / Tips / Wine Advice:
This recipe was developed using salsa verde, meaning “green salsa” that’s made with tomatillos and green chiles, versus tomato salsas that are made with jalapeños.
1largeeggplant1 lb, cut into 1⁄2-inch cubes (4 cups)
1largeonionchopped (1 cup)
1mediumgreen bell pepperchopped (1 cup)
1clovegarlicfinely chopped
½cupsliced zucchini
3teaspoonschili powder
1teaspoonchopped fresh or 1⁄4 teaspoon dried basil leaves
¼teaspoon salt
1can 15.5 oz great northern beans, drained, rinsed
1can 14.5 oz whole peeled tomatoes, undrained
1can 8 oz tomato sauce
Instructies
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 / Tips / 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.
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 / Tips / 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.
1can15 oz chick peas (garbanzo beans), drained, rinsed
1can15 oz tomato sauce
3smallbell peppersany color, diced
1Anaheim or jalapeño chileseeded, chopped
2tablespoonschili powder
½teaspoon salt
¼teaspoon pepper
SALSA-CREAM
1container8 oz sour cream
⅓cup Three-Pepper Salsa
Instructies
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 / Tips / 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.
2cans10 oz each diced tomatoes and green chiles, undrained
4ozuncooked spaghettibroken into thirds (11⁄2 cups)
1can15 oz pinto beans, drained, rinsed
Sour creamif desired
Jalapeño chilesif desired
Instructies
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 / Tips / 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.
1pasilla chileseeded, chopped (3⁄4 cup), or 1 can (4.5 oz) chopped green chiles
1cupwater
1tablespoonchili powder
1teaspoonground cumin
¾teaspoon salt
2cans15 oz each dark red kidney beans, drained, rinsed
2cans14.5 oz each organic diced tomatoes, undrained
Shredded Cheddar cheeseif desired
Instructies
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 / Tips / 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.
