With game-watching parties, tailgating and fall festivals here, a hearty meal centered around piping-hot chili is always a crowd-pleaser. In the past, I’ve created chili recipes with complex ingredient lists, but this version has only five simple ingredients. I find that after I sprinkle on my favorite toppings — avocado, fresh lime juice and whole-corn tortilla chips made with expeller-pressed oil — there isn’t much of a difference in taste. The prep time, however, is noticeably shorter. And this dish uses more kidney beans than beef, helping you improve on plant-based eating efforts. The secret to the chili’s rich sauciness is mashing half of the kidney beans. Read more
“Chili powder” is actually made from a blend of spices. Various types of dried chilies are mixed with other flavors like garlic, cumin and oregano.
Chipotle peppers are red jalapenos that have been smoked so they’re not only spicy, they have a deep, rich and smoky flavor. Grind dried chipotles into a fine powder and you have a butt-kicking spice that will add big flavor with the smallest of sprinkles — that’s chipotle powder.
Blogging about chili is risky business. People are so passionate about their chili recipes, full blown debates have been known to break out. Beef chili should be made with steak. No, ground beef. No wait, beef and pork. And there should definitely be beans. No there shouldn’t. What about vegetarians? You get the point. Here are MY three favorite chili recipes, perfect for every member of the crowd and ideal for football viewing and cold winter nights. The first is my steak chili with smoky spices, fresh jalapeno and fire-roasted tomatoes. The spicy concoction is topped with crunchy tortilla chips, sour cream and chives. The turkey chili boasts smoky heat from chipotle chilies and smoked paprika and is topped with shredded cheddar cheese. The veggie version is one of my favorites – 4 different kinds of beans (white, black, pinto, soy), red bell pepper and zucchini simmered in a flavorful tomato broth. The broth is thickened with couscous (makes the chili more “meaty”), the soybeans add great texture, and the hit of cilantro at the end keeps flavors fresh and bold. I swear, it’s the most addictive chili you’ve ever tasted. Tell me which one you like best!
You don’t need to be a football fan to love this crowd-pleasing dip. No light or nonfat ingredients in this recipe — indulging is all about sensible portions.
Don’t you love walking in the door after a long day and dinner is waiting? It’s that easy when you put your slow cooker to work. Whip out this under-appreciated kitchen appliance and try these 5 mouth-watering dishes.
What’s a Super Bowl party without mouth-watering munchies? Here are some of our favorite healthy choices that will feed — and wow — a crowd!
Who doesn’t love leftover turkey? Here are five yummy dishes to try, but we know the list is endless.
I’m due in a few short weeks. Once my baby arrives, most of my time and energy will go to him or her — at least until we get into a routine. To spare my husband and me endless nights of takeout, I’m planning ahead by stocking my fridge and freezer with some delicious and healthy foods. Here’s what’s cooking.
One of the oldest tricks in the budget-savvy book is buying and cooking in bulk. Thanks to freezing and canning, that’s all the easier these days. My grandpa will only eat homemade food, and when my grandma travels (sometimes for a month at a time!), she prepares all his beloved dishes and freezes them in single-serve containers — from meatballs to stuffed peppers to meatloaf. In that same spirit, here are some great dishes to freeze — plus, a few words of caution.
You just can’t go wrong with chili — it’s easy, cheap, versatile and, yes, good for you. Toss together a few simple ingredients, and in less than an hour, you can tuck into a big bowl. Make a pot for a crowd (perfect for a football party) or to warm up a winter night.
Of course, it’s easy to load up your chili with calories and fat, but here are easy steps to make a pot for under 400 calories per serving.