Tag Archives: beans

Mom’s Chili

25 Jan

Nothing says comfort food like a hot bowl of chili.  I definitely start craving it as soon as winter is in the air.  I love my Mom’s chili recipe because it’s just about the easiest thing to make – a true one pot wonder.  Plus, it’s basically just a jumping off point – feel free to adjust seasonings and ingredients – and I promise it will be delicious no matter what.   And while you’re at it, make a double (or triple!) batch and freeze it in individual containers for a quick dinner all winter long!

Mom’s Chili

  • 1.25 lb ground beef (or ground turkey, or half and half)
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/4 cup chili powder
  • 1.5 teaspoon red pepper flakes
  • 15 ounce can diced tomatoes
  • 15 ounce can chili or kidney beans (or a mix)
  • 15 ounce can tomato sauce
  • 2 beef bouillon cubes

Optional additions:

  • 2 tablespoons cocoa powder
  • 1/2 cup beer
  • Frozen or canned corn

Serve with any or all of the following toppings:

  • Sour cream
  • Lime wedges
  • Avocado slices
  • Tortilla chips
  • Cilantro
  • Shredded cheese

In a large stockpot, brown the meat until cooked through.  Drain out the excess fat and set the meat aside.  Add the onion to the pot and cook until softened, over medium heat.  Add the garlic, cook for 30 seconds.  Add back the meat to the pan plus all other ingredients.  Simmer for a few hours, 1 at least, but the more the merrier!  It truly gets better and better the longer it cooks.   Last time I made it, it cooked for about 4 hours and it turned out fabulous.

Top with desired toppings and dig in!  Thanks Mom!

Tex-Mex Rice and Beans

19 Jan
It feels like it’s vegetarian week here on the blog, but it’s not on purpose.  Not, not on purpose either though I guess.  We probably eat meat free meals at least once a week – it’s generally cheaper, sometimes healthier, and meat free meals just tend to be what I would throw together if I don’t have a protein in mind for the meal.  So without further ado, another meat-free meal…
I normally wouldn’t post a recipe which I followed almost exactly and for which my pictures did not turn out well, but this one was so good, that I really wanted to share it!   I found it in Food Network Magazine, and it is an absolutely simple but delicious meal. Here’s the original picture from Food Network, which puts mine to shame:
Photo from Food Network Mag
This meal is vegetarian, but you won’t even miss the meat (even Matt will vouch for this – he is all about meat, but he loved this!).  With a few small changes that I’ve noted below, this can be made even healthier (like substituting brown rice for white and Greek yogurt for sour cream).  We also added corn into the mix for an added serving of veggies.
Tex-Mex Rice and Beans originally from Food Network Mag
Yield: 4 servings, Time: 30 min.
  • 1 cup white rice (I used brown)
  • 1 tablespoon extra-virgin olive oil
  • 1 cup fresh salsa, plus more for topping (the kind in the refrigerated section)
  • 1/2 teaspoon ground cumin
  • 14 ounce cans black-eyed peas, undrained
  • 14 ounce can black beans, drained and rinsed
  • 3 cups baby spinach
  • 1/4 cup chopped fresh cilantro
  • 1 avocado, halved, pitted and sliced
  • 1 cup shredded cheddar cheese
  • Greek yogurt, for serving (this is the BEST substitute for sour cream!)

Cook the rice according to the package directions.

Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the salsa and cumin and cook, stirring, until the salsa is soft, about 5 minutes. Add the black-eyed peas (plus the liquid from the can) and black beans and 1/4 cup water. Cook, stirring occasionally, until the beans are creamy and tender, about 12 minutes.

Fluff the rice with a fork and divide among bowls. Add the spinach and cilantro to the black-eyed pea mixture and stir until wilted, about 1 minute; spoon evenly over the rice. Top each serving with a few avocado slices, some cheese and more salsa. Serve with Greek yogurt, if desired.