This classic recipe is going to be my new go-to chili. It was easy to prepare, a little bit lighter, using ground turkey and omitting cheese, and is only mildly spicy- a crowd-pleaser. The heat can easily be increased by adjusting the amount of chili powder to taste. It had a wonderful combination of seasonings including cinnamon and cocoa powder.
I used all white beans but this dish would be delicious with any type of beans or an interesting combination. 🙂 We ate it over brown rice with cornbread and green salad on the side. It would be perfect to serve at a Super Bowl feast!
This recipe was adapted from Bon Appétit. It was part of a “sleeper hit recipe” collection from the magazines’ archives. The collection contains tried and true favorite recipes from back in the day that may be passed over due to blurry, low-resolution (aka unappealing!) photos. I’m happy that they brought them to my attention. I’ll have to try others. 🙂
- 2 tablespoons olive oil or vegetable oil
- 2 medium yellow onions, chopped
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1 1/4 pounds lean ground turkey
- 4 T chili powder
- 2 bay leaves
- 1 T unsweetened cocoa powder
- 1 1/2 tsp coarse salt, plus more to taste
- 1/4 tsp ground cinnamon
- 1 28-ounce can diced tomatoes
- 3 cups chicken stock or beef stock
- 1 cup (8 oz) tomato sauce
- 3 15-ounce cans small white beans, such as Cannellini, rinsed, drained (or any combination of beans such as kidney and/or black beans)
- thinly sliced red onion, for garnish
- chopped fresh cilantro, for garnish
- plain low-fat yogurt or light sour cream, for garnish
- Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes.
- Add oregano and cumin; stir 1 minute. Increase heat to medium-high.
- Add turkey; stir until no longer pink, breaking up with back of spoon.
- Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.
- Add beans to chili and simmer until flavors blend, about 10 minutes longer.
- Discard bay leaves. Taste and adjust seasoning, as desired.
- Ladle chili into bowls. Pass red onion, cilantro and yogurt/sour cream toppings separately.
Note: Chili be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving with toppings.
Posted in Chicken (Poultry), Holiday, Recipes, Soups, Stews, & Chowders
Tags: black beans, cannellini beans, chili, cilantro, cocoa, cocoa powder, cumin, dinner, ground turkey, kidney beans, lighter, red onion, stew, Super Bowl
This pudding gets its creaminess from avocados- and you would never know. It’s also made in minutes using a blender- fabulous! I love that it incorporated a vanilla bean and freshly squeezed orange juice too.
This recipe is from Gjusta in Venice, California, via Bon Appetit. Fresh and great.
Yield: Serves 8
- 2 large avocados, pits removed
- 1 vanilla bean, split lengthwise
- ¾ cup unsweetened cocoa powder
- ½ cup pure maple syrup
- ¼ cup agave nectar
- ¼ cup (or more) fresh orange juice
- ½ teaspoon kosher salt
- 1½ cups heavy cream, optional
- ¼ cup cocoa nibs and/or chopped hazelnuts, optional
- Scoop avocado flesh into a blender. (I used a Vitamix.)
- Scrape in vanilla bean seeds; reserve pod for another use.
- Add cocoa powder, maple syrup, agave nectar, orange juice, and salt and blend to a coarse purée.
- With motor running, gradually stream in ¾ cup hot (but not boiling) water; blend, adding more orange juice as needed, until smooth and creamy.
- Divide pudding among eight 4–6 oz. ramekins or small bowls and chill (uncovered) at least 2 hours.
- Just before serving, whip cream in a medium bowl to soft peaks and spoon over pudding, if desired; top with cocoa nibs and/or hazelnuts.
Note: Pudding can be made 3 days ahead. Cover and chill.
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Posted in Good Sweets, Good Eats (Desserts), Quick, Recipes
Tags: agave nectar, avocado, chocolate, cocoa, dessert, maple syrup, mousse, orange juice, pudding, vanilla bean, Vitamix
Yum! Using dried beans makes such a textural difference in this tasty chili. Using a pressure cooker to expedite the cooking of the dried beans is genius! They were cooked perfectly and added a wonderful contrast to the softer “meaty” mushrooms in the finished dish.
The spiciness of the red pepper flakes is magnified in the pressure cooker- I reduced the amount suggested in the original recipe and the spice level (medium?) was just right for our crowd. This recipe was adapted from Hip Pressure Cooking: Fast, Fresh, and Flavorful by Laura D.A. Pazzaglia, founder of hippressurecooking.com. The recipe can easily be made without the bacon to be vegetarian by using more vegetable oil in lieu of bacon fat. We ate it with cornbread and green salad on the side. A perfect cold weather meal- or for the Superbowl!
I am bringing this tasty bowl to share with my friends at the Novice Gardener for Fiesta Friday #51! Enjoy!!
Yield: Serves 6 to 8
Time: 1 to 1 1/2 hours, plus soaking beans overnight
- 2 T canola oil (4 T if using instead of bacon fat)
- 7 oz bacon or pancetta, chopped, optional
- 2 medium yellow onions, chopped
- 2 celery stalks, chopped
- 8 oz white button mushrooms, trimmed and sliced
- 24 oz cremini mushrooms, trimmed and sliced
- 2 T ground cumin
- 2 T ground coriander
- 2 T unsweetened cocoa powder
- 1 tsp crushed red pepper flakes
- 1 1/2 cups beer (I used New Castle)
- 28 oz canned chopped tomatoes with juices
- 2 cups dried pinto beans, soaked overnight (up to 24 hours), rinsed, and drained
- 1 bay leaf
- 2-3 tsp coarse salt, or to taste
- 1 large bunch of cilantro, stems removed, minced, for serving
- sour cream, for serving, optional
- Cover the dried beans with several inches of water in a large bowl. Soak overnight. (or up to 24 hours)
- Heat the pressure cooker on medium heat; add the oil and heat briefly. Add the bacon and sauté until almost crispy, about 5 minutes.
- Add the onion and celery; sauté until the onion has softened, about 4 minutes.
- Add the sliced mushrooms; sauté, stirring occasionally, until browned and about half of the juices have evaporated, 5 minutes or longer.
- Sprinkle the cumin, coriander, cocoa powder, and red pepper flakes over the mixture and stir to combine. Saute for 1 minute more to lightly toast the spices.
- Stir in the beer to deglaze the pan.
- Add the tomatoes, beans, and bay leaf and mix well.
- Close and lock the lid of the pressure cooker. Cook at high pressure for 25 minutes.
- Turn off the heat and release the pressure by “Natural Release” (letting it sit off the heat) as it continues to cook. (It took my pressure cooker 20 minutes to release the pressure.)
- Open the lid and remove and discard the bay leaf. Add the salt; taste and adjust the seasonings.
- Ladle the chili into individual bowls and garnish with sour cream and/or cilantro, as desired.
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Posted in Holiday, Pressure Cooker, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: chili, cocoa, coriander, cremini mushrooms, dinner, Fiesta Friday, mushrooms, pinto beans, pressure cooker, stew, Superbowl, vegan, vegetarian
This chili has an incredible rich flavor. The chicken is browned and then braised and both dried and smoked chiles are used instead of chili powder. Not too spicy- just absolutely delicious!!
This recipe was adapted from a dark meat turkey chili in Bon Appetit, contributed by Claire Saffitz. I substituted boneless, skinless, chicken thighs for turkey drumsticks and adjusted the cooking times. We ate it with all of the toppings (of course) as well as with cornbread on the side (in Pullman loaf form!). Perfect for any cold day- or for the Super Bowl. 🙂
Yield: 8 Servings
- 2 guajillo chiles, stems removed
- 1 ancho chile, stem removed
- 1 canned chipotle chile in adobo, plus 1 Tbsp. adobo
- 1/4 cup olive oil
- 10 boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper
- 1 large onion, chopped
- 4 garlic cloves, finely chopped
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1/4 teaspoon cayenne pepper
- 1/4 cup tomato paste
- 1 28-oz. can crushed tomatoes
- 1 12-oz. can Pilsner or other light beer
- 2 15-oz. cans pinto beans, rinsed
- Lime wedges, sour cream, chopped red onion, chopped fresh cilantro, and sliced avocado (for serving)
- Toast guajillo and ancho chiles in a small dry skillet over medium-high heat, tossing, until darkened in color and fragrant, about 2 minutes. Transfer to a blender and add 1 cup boiling water. Let sit 10 minutes.
- Add chipotle chile and adobo to the soaked dried chiles and blend until smooth, about 1 minute. Set chile purée aside.
- Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium-high heat. Season chicken generously with salt and pepper. Working in batches if needed, cook, turning occasionally, until browned all over, 5 to 7 minutes. Transfer to a plate.
- Reduce heat to medium and add onion and garlic to same pot; season with salt. Cook, stirring occasionally, until onion is soft and translucent, 8–10 minutes.
- Mix in cocoa, cumin, oregano, and cayenne and cook, stirring constantly, until fragrant, about 2 minutes.
- Add tomato paste and cook, stirring constantly, until onion is coated and paste begins to darken, about 2 minutes. Add reserved chile purée and bring to boil.
- Continue to cook, stirring, until thickened and darkened in color, about 3 minutes.
- Add tomatoes, beer, and 4 cups water; season with salt and return chicken to pot. Bring to a boil.
- Reduce heat and gently simmer, uncovered, until meat is tender, about 20 to 30 minutes. Remove chicken from pot and let cool slightly. Shred meat and return to pot.
- Add beans and simmer, adding more water as needed, until meat is beginning to fall apart and beans are very tender, 20 to 30 minutes; season chili with salt.
- Serve chili with lime wedges, sour cream, red onion, chopped cilantro, and sliced avocado.
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Posted in Chicken (Poultry), Recipes, Soups, Stews, & Chowders
Tags: ancho, ancho chiles, boneless skinless chicken thighs, cayenne, chicken thighs, chile, chili, chipotle, chipotle chiles, cocoa, dinner, guajillo, guajillo chiles, Mexican, Pilsner, stew, Super Bowl