Vegan Black Bean Chili
Recipe Courtesy of Jessica RosenCreate a rich and flavorful vegan chili with a blend of tasty beans, vegetables, and spices.
View Recipe
4.5
Black Bean Chili
It’s hearty and full of flavors, which is why chili is one of those comfort foods everyone loves! Not only is it delicious, but good for you too! Eat it by itself in a bowl or add it as a filling to your tacos and burritos. You can even spoon it over your nachos, fries, spaghetti, or rice. And the entire flavor can be changed by adding more or less spiciness to it.Recipe courtesy of Sweet and Spicy Monkey.
View Recipe
4.5
Brussels Sprouts and Pork Belly
The other week, I wrote about using not-typically-Chinese celery root in a Chinese stir-fry. Here we go again!Jackie and I have both been reading Fuchsia Dunlop’s autobiographical Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China. Of course, this got us hungry for a Chinese dinner, and I turned to Ms. Dunlop’s Land of Plenty: A treasury of authentic Sichuan cooking for simple ideas using our two principal purchases after a frosty walk to the farmers’ market: pork belly and small, firm Brussels sprouts.What I found was Salt-Fried Pork, which calls for pork belly and lots of leeks, along with a couple of fermented pantry items, but which Ms. Dunlop indicates can be adapted to other vegetables. So adapt it I did, tinkering with the flavorings and modifying the technique to balance the funky solidity of the sprouts and to accommodate my lavishly fatty piece of pork belly.It’s a tribute more to the original recipe than to my adaptation that the dish’s intense fermenty flavors did not overwhelm the almost buttery pork belly. That said, my additions of fresh ginger and the Barbara Tropp orange-chili “goop” (see recipe below) created a somewhat brighter environment much more hospitable to the love-it-or-hate-it cabbaginess of the Brussels sprouts. And if you’re in the hate-it camp, by all means forget the sprouts and buy yourself a bunch of leeks and Fuchsia Dunlop’s excellent book.
View Recipe
4.5
From the Stonewall Jackson Inn in Harrisonburg, VA (www.BnBFinder.com/StonewallJackson)
View Recipe
4.2
Bison Chili
Bison is a healthy, tasty alternative to beef that's perfect for chili. This chili cooks down to a thick, hearty mixture of kidney beans, black beans, and ground bison over the course of two hours, which allows the flavors to fully develop. Click here to see 9 Tips to Make Perfect Chili.
View Recipe
4
Avocado Tacos
Oh, tacos. Toss some stuff in a tortilla and call it delicious. Traditionally, tacos are made with corn tortillas but my personal preference is flour. Either one will work with this recipe. Check out Everything You Want to Know About Avocados.
View Recipe
3.26316
Bison and Black Bean Chili
Bison, as many of you have now seen, can be readily found in most grocers next to the ground beef. For those unaware, bison has less fat, calories, and cholesterol than beef, while also promoting a denser concentration of protein, iron, and B vitamins. Still not convinced? Bison has a rich beef flavor, similar to that of grass-fed, organic beef. Quite frankly, I've served this chili to many of folks who never knew the difference. Of course, a good bold chili is a great way to introduce new meats to those unfamiliar. Reminds me of the time I served up a heaping bowl of squirrel chili to a group of sorority girls... kidding. But, you get my gist. Anyways, here's my recipe for an outstanding, healthy (sans the cheese and sour cream) Bison and Black Bean Chili. See all chili recipes. Click here to see A Healthy Super Bowl Menu, Part 2.
View Recipe
3.142855