I planned our Super Bowl menu around this dip. Thankfully, it was very well received! I served it in the skillet and we scooped it out onto individual plates to gobble up with tortilla chips. Some chips may have also been dipped directly into the pan. 😉
The recipe was adapted from a Bon Appétit “healthyish” recipe, contributed by Shilpa Uskokovic. The original recipe convinced me to use American cheese slices in the queso layer to help it emulsify and to keep the cheese layer from solidifying.
1 large yellow onion, finely chopped (I used a food processor)
6 garlic cloves, finely chopped (I used a food processor)
1 1/2 tsp ground cumin
3 canned chipotle chiles in adobo, finely chopped (I used a food processor)
2 (15 oz) cans pinto beans, rinsed and drained
1 T Diamond Crystal or 1 3/4 tsp Morton kosher salt
1 T apple cider vinegar
For the Queso & Assembly:
2 tsp adobo from a can of chipotle chiles in adobo
1/2 tsp ground cumin
1/4 tsp Diamond Crystal or Morton kosher salt, plus more
4 oz yellow American cheese, coarsely grated or chopped or torn if using singles (about 1 cup) (I used 6 Trader Joe’s singles)
3 oz Monterey Jack or pepper Jack cheese, coarsely grated (about 3/4 cup)
2 ripe avocados, cut into 1/4-inch pieces
freshly squeezed juice from half a lime
1/4 cup (4 T) sour cream
1/2 cup good-quality salsa, drained if watery (I used Trader Joe’s Garlic Chipotle salsa)
1 (4 oz) can fire-roasted, diced green chilies or 1/4 cup sliced pickled jalapeños
4 scallions, green parts only, thinly sliced
1/4 cup (packed) coarsely chopped cilantro
tortilla chips, for serving
To Make the Beans:
Melt the butter, cut into pieces, in a medium deep skillet over medium heat. (I used a 10-inch cast iron skillet.)
Add the chopped onion, stirring often, until tender and translucent, about 8 minutes. Monitor the heaat, and continue to cook, stirring often, until onion is pale golden brown, 3 to 4 minutes more.
With the pan over medium heat, and add the chopped garlic cloves and cumin. Cook, stirring, until garlic is fragrant, about 1 minute.
Add chopped chipotle chiles, pinto beans, rinsed, and salt. Pour in 1 cup water and bring to a simmer, mashing beans with a potato masher until mostly smooth.
Cook, stirring often, until most of liquid is absorbed, about 2 minutes. (Beans should be risotto-like in consistency, loose enough to fall off a spoon.)
Remove from heat and stir in apple cider vinegar. Cover and keep warm.
To Make the Queso & To Assemble the Dip:
Whisk adobo, cumin, salt, and 1/2 cup water in a small saucepan and bring to a simmer over medium heat.
Add chopped/grated American cheese and cook, whisking vigorously, just until cheese is melted and mixture is smooth, about 1 minute.
Remove from heat and add grated Monterey Jack; whisk until cheese is melted and queso is smooth (return to low heat briefly if needed). (I cooked it over low for about 2 minutes to melt the additional cheese.)
Using your hands to avoid bruising, toss the avocados pieces with lime juice and a large pinch of salt in a medium bowl.
Uncover beans and pour queso over.
Top with dollops of sour cream, followed by salsa, diced chilies, and then avocados.
Scatter sliced scallions and chopped cilantro over the top.
Serve dip warm in skillet with tortilla chips.
Do ahead: Beans can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low, thinning with water and seasoning with salt as needed.
This simple and flavorful chili is a lighter version of a classic beef chili. It is wonderful healthy option. It was included on a list of Food and Wine magazine’s best chilis.
The recipe was adapted from Food and Wine, contributed by Art Smith. In the article he said, “(this) turkey chili is a big favorite of Oprah’s.” I modified the proportions and added additional toppings. We ate it with corn muffins and green salad on the side- it was still “healthy-ish!” 🙂
Yield: 6 to 8
1/4 cup extra-virgin olive oil
3 pounds ground turkey
1 large yellow onion, cut into 1/2-inch dice
6 large garlic cloves, minced
1 1/2 tablespoons chile powder
1 teaspoon ground cumin
1 teaspoon dried oregano
3/4 teaspoon chipotle powder
1 large or 2 small carrots, peeled and cut into 1/4-inch dice
1 red bell pepper, cut into 1/2-inch dice
One 28-ounce can crushed tomatoes or tomato puree
three 15-ounce cans pinto beans, drained and rinsed
3/4 cup beer (such as lager)( I used Negra Modelo)
1 cup chicken stock or low-sodium broth
1 tablespoon apple cider vinegar
1 teaspoon chopped thyme
coarse salt and freshly ground black pepper
sliced scallions or chopped chives, for garnish
sour cream, for serving, optional
shredded cheese, for serving, optional
In a large Dutch oven, heat 1 tablespoon of the oil until shimmering. Add half of the turkey and cook over medium-high heat, undisturbed, until browned on the bottom, about 3 minutes.
Stir the turkey, season with salt and pepper, and cook until no pink remains, about 2 minutes longer. Transfer the cooked turkey to a bowl.
Repeat with 1 more tablespoon of oil and the remaining turkey.
Add the remaining 2 tablespoons of oil and the onion to the pot. Cook over moderate heat until softened, about 5 minutes.
Add the garlic, chile powder, cumin, oregano and chipotle powder and cook, stirring, until fragrant, about 2 minutes.
Return the turkey to the pot.
Stir in the carrot, bell pepper, tomato puree, beans and lager and bring to a boil.
Stir in the stock and vinegar, cover and simmer over low heat for 45 minutes.
Add the thyme, season with salt and pepper and serve, garnished with scallions or chives.
We ate this wonderful one-pot dish during the Super Bowl this year. The chili and biscuit dough can be made in advance, even several hours in advance, so it was perfect for the occasion. It also complemented our mandatory game day guacamole.
The recipe was adapted from The New York Times, contributed by Melissa Clark. I modified the proportions to serve 8 people- so that we would have leftovers! 😉 I reheated the chili, topped it with the biscuit dough and placed it in the oven just before serving. Great.
Yield: Serves 8
For the Cornmeal Biscuits:
1 cup/120 grams all-purpose flour
2/3 cup/92 grams fine yellow cornmeal
2 tsp baking powder
1 tsp granulated sugar
1/2 tsp fine sea salt
1/4 tsp baking soda
8 T/113 grams cold, unsalted butter, cut into 1/2-inch cubes
3/4 cup/177 ml buttermilk or plain whole-milk yogurt
1 scallion, thinly sliced, plus more for serving
milk, more buttermilk, or yogurt, for finishing
3+ tablespoons grated Parmigiano-Reggiano or Pecorino-Romano, for finishing
For the Turkey Chili:
3 T extra-virgin olive oil
1 1/2 to 1 3/4 pounds ground turkey
1 very large or 2 medium yellow onions, diced
1-2 jalapeños, seeded (if desired) and diced (I used 1 1/2 jalapeños)
6 garlic cloves, finely grated, passed through a press or minced
1 1/2 T chili powder
2 1/4 teaspoons fine sea salt, plus more to taste, divided
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon freshly ground black pepper
1 (28-ounce) can whole plum tomatoes with juices (I used San Marzano)
3 (15-ounce) cans pinto or black beans, drained and rinsed
1/2 cup chopped fresh cilantro leaves and tender stems, plus more for garnish
sour cream or Greek yogurt, for serving, optional
sliced or pickled jalapeños, for serving, optional
To Prepare the Biscuit Dough:
In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, salt and baking soda.
Using a pastry cutter (or your hands), cut (or rub) in the butter until mixture resembles rolled oats.
Fold in the buttermilk and scallion slices.
Gently stir mixture until it comes together in a moist, sticky mass. Cover bowl and refrigerate until ready to use. (This can be done a day in advance.)
Heat oven to 425 degrees, preferably on convection.
To Prepare the Turkey Chili:
In a large ovenproof skillet, heat oil over medium-high heat until it thins. (I used an enameled cast iron pan. A cast iron skillet would also be great.)
Stir in turkey and cook, breaking up meat with a wooden spoon, until it’s no longer pink with some browned bits, about 7 minutes.
Reduce heat to medium, and add onion and jalapeño, and cook until translucent and tender, about 5 minutes.
Stir in garlic, chili powder, 1 1/2 teaspoons salt, oregano, cumin, and pepper, and cook until fragrant, about 1 minute longer.
Using kitchen shears (or your hands), break up tomatoes and add them, along with the juices, to the pan. (I cut the tomatoes while they are still in the can.)
Add beans and remaining 3/4 teaspoons salt, and scrape up any brown bits on the bottom of the pan. Reduce heat to medium-low and simmer until slightly thickened, 3 to 5 minutes. If the mixture seems very dry, add a few tablespoons water. It should be juicy-looking but not wet.
Remove from heat and stir in cilantro. Taste and add more salt, if needed.
To Finish the Dish:
Divide biscuit dough into 8 equal balls. Use your palm to flatten each ball into a 3/4-inch-thick disk. Arrange on top of turkey chili.
Brush biscuits lightly with buttermilk, and sprinkle grated cheese on top.
Transfer skillet to oven and cook until biscuits are golden at the edges, 20 to 30 minutes. (I cooked mine for 22 minutes on convection.)
Let cool for 10 minutes before serving. Garnish with additional cilantro and scallions, if desired. Serve with sour cream and sliced or pickled jalapeños.
Wow. This was the best vegetarian chili I have ever experienced. It was a little bit labor intensive to prepare but the house smelled incredible and the resulting meal was worth the work.
This recipe was adapted from Bobby Flay’s new cookbook, Beat Bobby Flay, via today.com. Even after decreasing and adjusting the chili powders in the recipe, the chili was on the spicy side. It was well tempered with all of the toppings and I also served it over rice to balance the heat. Next time, I may omit one teaspoon of chili powder, noted below.
I loved all of the toppings and garnishes. The cotija cheese was absolutely essential. Healthy and fabulous vegetarian comfort food.
Yield: Serves 4 to 6
For the Cumin-Lime Yogurt: (Makes 1 cup)
1 cup 2% Greek yogurt
1 lime, finely zested and juiced
1/2 tsp ground cumin
kosher salt and freshly ground black pepper
For the Avocado-Shishito Relish: (Makes about 2 cups)
2 Hass avocados, cut into large dice
2 T finely diced red onion
1 lime, juiced
2 T chopped fresh cilantro leaves
kosher salt and freshly ground black pepper
1/2 tablespoon canola oil
4 shishito peppers
For the Vegetable Chili:
8 tablespoons canola oil, divided
1 large Spanish onion, finely diced
8 cloves garlic, mashed to a paste with 1/4 teaspoon kosher salt
2 tsp ancho chile powder
1 tsp guajillo chile powder (I ground a guajillo chile in a spice grinder)
1 tsp chipotle powder
1 tsp chili powder, optional (next time I would omit it)
1 tsp ground coriander
1 tsp ground cumin
2 T tomato paste
1 (12-ounce) bottle dark beer (I used a Fat Tire amber)
1 (28-ounce) can peeled whole plum tomatoes, undrained (I used San Marzano)
kosher salt and freshly ground black pepper
1 T finely chopped fresh oregano leaves
2 large portobello mushrooms (about 11 oz), stems discarded, caps cut into 1/2-inch dice
6 cups 1/2-inch-diced peeled eggplant (1 large or 2 medium, about 2 1/2 pounds)
1 (15.5-ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro leaves
2 scallions, green tops and pale-green parts only, thinly sliced
1 tablespoon clover honey
Cumin-Lime Yogurt (recipe above)
Avocado-Shishito Relish (recipe above)
1/2 cup coarsely grated or crumbled queso blanco
1/4 cup finely grated Cotija cheese
fried tortillas strips or crumbled tortilla chips, for garnish (optional)
cornbread or cornbread muffins, for serving, optional
To Make the Cumin-Lime Yogurt:
Whisk together the yogurt, lime zest, lime juice, and cumin in a small bowl.
Season with salt and pepper.
Cover and refrigerate for at least 30 minutes and up to 24 hours before serving.
To Make the Avocado-Shishito Relish:
In a large bowl, combine the avocado, onion, lime juice, and cilantro in a large bowl.
Using a fork, coarsely mash the ingredients together.
Season with salt and pepper to taste.
Heat the oil in a large cast-iron or nonstick skillet over high heat until shimmering.
Add the shishitos, season with salt and pepper, and cook until charred on both sides, about 2 minutes per side. Transfer to a cutting board, let cool for a few minutes, then finely dice.
Gently fold in the diced shishitos into the avocado mixture to combine.
Note: The relish can be made up to 4 hours in advance, tightly covered and refrigerated.
To Make the Vegetable Chili:
Heat 3 tablespoons of the oil in a large Dutch oven over medium-high heat until shimmering.
Add the onion and cook until soft, about 4 minutes.
Add the garlic and cook for 1 minute longer.
Add all of the chile powders, the coriander, and cumin. Cook, stirring constantly, until the spices are fragrant and deepen in color, about 2 minutes.
Stir in the tomato paste and cook for 1 minute.
Add the beer and cook over medium heat until the mixture is reduced by about half, about 5 minutes.
Add the tomatoes and their juices and cook until the tomatoes begin to soften and break down, about 10 minutes. Using a potato masher or wooden spoon, coarsely mash the tomatoes.
Season with salt and pepper and stir in the oregano. Cook until the sauce starts to thicken, about 20 minutes.
While the sauce is cooking, heat 2 tablespoons of the oil in a large cast-iron skillet over high heat.
Add the mushrooms and cook, stirring a few times, until golden brown and their liquid has evaporated, about 7 minutes. Season with salt and pepper and transfer to a large bowl.
Return the skillet to the heat and add the remaining 3 tablespoons oil.
Working in batches, add the eggplant in a single layer, season with salt and pepper, and cook, stirring a few times, until golden brown and soft, about 5 minutes per batch. Add more oil, if necessary. (I cooked the eggplant in 3 batches.) Transfer the eggplant to the bowl of mushrooms.
Add the eggplant, mushrooms, and black beans to the tomato sauce and stir to combine.
Cook for 15 minutes to meld the flavors and thicken the mixture.
Stir in the cilantro and scallions and season with the honey, salt and pepper.
Ladle the chili into bowls, top with a dollop of the cumin-lime yogurt and avocado-shishito relish.
At the table, pass the queso blanco and Cotija cheeses, as well as some tortilla chips, if desired, to sprinkle over the top of the chili.
Offer cornbread or cornbread muffins on the side, if desired.
Recently, my friend gave me beautiful cast iron baking dishes. I knew that I wanted to make enchiladas in them right away! Our Cinco de Mayo feast was the perfect occasion. Our meal also included chips and guacamole, of course. 😉
The recipe for these hearty, vegetarian enchiladas was adapted from The New York Times, contributed by Ali Slagle. I modified the proportions and method. We ate them garnished with sour cream, red onion, avocado, and cilantro with refried beans and rice on the side. We topped off our festive meal with a Tres Leches Cake. Perfect.
Yield: Serves 4 to 6
2 tablespoons olive oil
2 medium yellow onions, finely chopped (I used a food processor)
1 poblano chile, stemmed, seeded and cut into 1/4-inch pieces
8 garlic cloves, peeled and minced (I used a food processor)
Kosher salt and freshly ground black pepper
2 teaspoons ground cumin
1 (15-ounce) can fire-roasted tomatoes (I used Trader Joe’s)
1 teaspoon chili powder
1 chipotle chile in adobo, chopped
1/4 cup sour cream, plus more for serving, optional
2 (15-ounce) cans black beans, drained and rinsed
1 1/2 to 2 cups coarsely grated mild Cheddar or Monterey Jack cheese
10 to 12 (6-inch) soft corn or flour tortillas (I used Trader Joe’s corn & wheat tortillas)
fresh cilantro leaves and stems, for serving
sliced avocado, for serving, optional
diced white or red onion, for serving, optional
rice and refried beans, for serving, optional
Heat the oven to 425 degrees. (I used the convection setting.)
In a large skillet, heat the oil over medium-high. Add the onions and chopped poblano chile; season with salt and pepper. Cook, stirring occasionally, until softened and charred in spots, 4 to 5 minutes.
Stir in the cumin and minced garlic; cook until fragrant, about 1 minute. Remove from heat.
Transfer half the vegetable mixture to a blender; add the tomatoes, chili powder and chipotle chile. (I used a Vitamix.) Blend until very smooth. Season to taste with salt and pepper. (If your blender isn’t particularly strong and the sauce looks more like a chunky purée, add 1/4 cup sour cream and blend again until smooth.)(I omitted the sour cream in the sauce.)
Add the black beans and 1/2 cup cheese to the remaining vegetables in the skillet and stir to combine. Some canned beans are already salted, so taste and adjust seasonings as needed.
Place the tortillas in a tortilla warmer (or on a plate) covered with a damp paper towel. Cover and microwave for 1 minute, or until warm and pliable.
If using individual dishes, spread a few spoonfuls of sauce over the bottom of each dish. (I used 5 dishes.) Alternatively, pour enough enchilada sauce to lightly coat the base of a medium casserole dish or a 9-by-13-inch baking pan. Spread it to cover the bottom of the dish(es).
Line up the filling, tortillas and baking dish in a row. Place a heaping 1/4 cup of the bean mixture in the center of each tortilla. Roll up the tortilla and place in the casserole dish(es), seam-side down. Repeat with the remaining tortillas. (I placed 2 enchiladas per individual dish.)
Spoon or pour the remaining sauce over the enchiladas.
Sprinkle with the remaining 1 to 1 1/2 cups of cheese, to taste. (I used 1/2 cup cheese per dish.)
Place the baking dish(es) on a rimmed baking sheet and tent with foil. Bake for 10 minutes.
Remove foil and continue to bake until the cheese has melted and has browned in spots, about 10 additional minutes.
Top with sour cream, avocado slices, diced onion, and cilantro. Serve immediately.
Note: The sauce and the black bean mixture (without the cheese) can be made up to 5 days in advance and stored in an airtight container in the refrigerator. The spice level in the sauce can be easily modified by adjusting the amount of chili powder.
My husband would like to eat chili every week in the winter, so I enjoy trying different versions. I was immediately drawn to this recipe because it incorporates poblano chilies, my favorite. I loved the salsa verde shortcut as well. It would be perfect for a Super Bowl feast.
This recipe was adapted from True Comfort: More Than 100 Cozy Recipes Free of Gluten and Refined Sugar by Kristin Cavallari, via Good Morning America.com. I modified the method and proportions. I also topped the chili with crème fraîche instead of cashew crema because poblanos and crème fraîche are one of our ultimate flavor combinations. It offset the heat perfectly. Directions for the cashew crema are included below for a dairy-free version.
Yield: Serves 8
1 to 2 tablespoons extra-virgin olive oil or avocado oil
2 to 2 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch pieces (8 to 10 chicken thighs)
2 poblano chiles, seeds removed, chopped
1 large white or yellow onion, chopped
1 jalapeño, seeds and ribs removed, diced
4 large garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
coarse salt or pink Himalayan salt
2 (4-ounce) cans chopped green chiles
12 oz jarred salsa verde (I used Trader Joe’s)
2 (19-ounce) cans cannellini beans, drained and rinsed
4 cups chicken stock
juice of 1 lime
1 avocado, diced or sliced, for garnish
crème fraîche, sour cream, or cashew crema (recipe below), for garnish
thinly sliced scallions, for garnish, optional
cilantro, for garnish, optional
Heat the oil in a large Dutch oven set over medium to medium-high heat.
Add the chicken, season with salt and pepper, and cook until the chicken pieces are browned, 10 to 15 minutes.
Add the poblanos, onion, and jalapeño, season with salt and pepper, and continue cooking until the onion has softened, about 5 minutes.
Add the garlic, cumin, paprika, oregano, garlic powder, pepper, onion powder and a big pinch of salt. Stir, and cook for 5 minutes, until fragrant.
Reduce the heat to low and add the canned green chiles, salsa verde, and cannellini beans; cook for 5 minutes, stirring it occasionally to bring the flavors together.
Bring the heat back up to medium and add the chicken stock. Bring the chili to a simmer, reduce the heat, and let it cook, occasionally stirring it from the bottom to prevent burning, for about 1 hour, or more, until desired thickness is achieved.
Just before serving, add lime juice; stir to incorporate. Adjust seasoning with additional salt and pepper, as needed.
Garnish each bowl of chili with avocado and a dollop of crème fraîche, sour cream or cashew crema (recipe below). Top with a sprinkle of sliced scallions and/or minced cilantro, as desired.
For the Cashew Crema:
Place 1 cup of raw cashews in a high-powered blender and add half a cup of water.
Blend on high speed until the crema is completely smooth, 2 minutes.
Note: The crema will keep well in an airtight container in the fridge for up to 5 days.
This is another crowd-pleasing, one-pot, comfort food dish. I was immediately drawn to this recipe because making cast iron skillet cornbread on top of skillet chili is genius. Calling it a pie makes it even more fabulous!
This recipe was adapted from HowSweetEats.com. I modified the proportions and added thinly sliced kale to the chili. The smoked paprika was essential to the finished dish. Great.
Yield: Serves 6
For the Chili:
2 T olive oil
1 large sweet or yellow onion,diced
4 largegarlic cloves,minced
4 cups thinly sliced kale (ribs and stems removed)
1(4 ounce)can diced green chiles
1 1/2 cupscooked,shredded chicken (I used grilled chicken thighs)
1 1/2tspground cumin
¼tsp freshly ground blackpepper
1(15 ounce)can cannellini beans, drained and rinsed
1cupcorn(fresh or frozen)
2cups chicken stock
For the Cornbread Topping:
1cupfinely ground yellow cornmeal
1cupall-purpose or whole wheat pastry flour
1 T light brown sugar
1 T baking powder
1(4 ounce) can diced green chiles
plain greek yogurt or sour cream
Preheat the oven to 350 degrees F, preferably on convection.
Heat a large skillet over medium-low heat and add the olive oil. (I used a 12-inch cast iron skillet.)
Add the onions and garlic with a pinch of salt. Cook, stirring occasionally, until they soften, about 3 minutes.
Add the thinly sliced kale leaves and continue to cook until tender, about 5 additional minutes.
Stir in the diced green chiles and shredded chicken.
Add in the cumin, paprika, salt and pepper. Stir well until the spices are combined with the mixture.
Stir in the cannellini beans, corn and chicken stock. Taste and add more salt and pepper, if needed. Reduce the heat to low while you make the cornbread topping.
In a large bowl, stir together the cornmeal, flour, sugar, baking powder, soda and salt.
In a smaller bowl, stir together the eggs and milk.
Pour the egg mixture into the dry ingredients, stirring until just almost combined.
Stir in the green chiles. Stir in the melted butter until combined.
Drop spoonfuls of the cornbread over the chili, using the back of the spoon to spread it slightly, if necessary.
Bake the skillet for 20 to 25 minutes, or until the cornbread layer it set. Be sure to check that the cornbread is set in the center- sometimes it needs a few extra minutes to cook through.
Serve with sour cream/greek yogurt, cilantro, scallions, corn, jalapeño, and limes for spritzing, as desired.