Ricotta & Green Chili Rice

1-2 vegetable bouillon cubes

1-1/2 c. brown rice (can use quick-cooking brown rice instead)

1 4-oz. can chopped mild green chilis

1 c. part-skim ricotta cheese

1/4 c. minced fresh cilantro or parsley, or 2-3 scallions, thinly sliced

Freshly ground pepper to taste

Cook rice per package directions, adding bouillon cubes to cooking water.

Once rice is done (no water remains), stir in the remaining ingredients and cook gently until everything is heated through. Serve at once.

Serves 6.

This is a good accompaniment to beans or a Mexican dish. 

Adapted from The Vegetarian 5-Ingredient Gourmet, page 95. 

Turkey Chili with Quinoa

2 lb. lean ground turkey 

2 T. olive oil

2-4 jalapeno peppers

2 large poblano peppers

1 48-oz. container reduced-sodium chicken broth

2 15-oz. cans Great Northern beans, drained and rinsed

1 15-oz. cans navy beans, drained and rinsed

1 12-oz. bottle of beer

1 c. uncooked quinoa

2 medium yellow onions, diced

5 garlic cloves, minced

3 t. kosher salt

3 t. ground cumin

2 t. dried oregano

Cilantro "Pesto"

Toppings: shredded cheddar cheese, sour cream, lime wedges, sliced avocado, diced red bell peppers, cilantro

Cook turkey in hot oil in a large skillet over high heat, stirring often, 10 minutes or until meat crumbles. Transfer to a 6-qt. slow cooker.

Chop peppers, removing the seeds and membranes. Add to slow cooker. Stir in broth, beans, beer, quinoa, onions, garlic, salt, cumin, and oregano. Cover and cook on LOW for 5-7 hours or until chili thickens. 

Serve with Cilantro "Pesto" and desired toppings.

Serves 8-10. 

Adapted from a Southern Living magazine recipe.

White Chicken Chili

1-3/4 lb. boneless, skinless chicken thighs, trimmed and cut into 1-1/2" pieces

1 16-oz. package dried navy beans, soaked overnight per package directions, drained, and rinsed

5 c. chicken broth

1 large sweet onion, chopped

2 4-oz. cans spicy green chilies

1 1.25-oz. envelope white chicken chili seasoning mix

2 t. ground cumin

2 t. minced garlic

1 t. kosher salt

Toppings: shredded 4-cheese Mexican blend, sour cream, cilantro, chopped fresh avocado

Stir together chicken, beans, broth, onion, chilies, seasoning mix, cumin, garlic, and salt in a 5- or 6-qt. slow cooker. Cover and cook on HIGH 5-6 hours or on LOW 8-10 hours, until beans are tender. Serve with desired toppings.

Serves 6.

Adapted from a Southern Living magazine recipe.

Turkey Pumpkin Chili

 2 T. extra-virgin olive oil

1 yellow onion, chopped

1 orange bell pepper, chopped

2 cloves garlic, minced

1 lb. lean ground turkey

2 c. chicken broth

1 14-oz. can fire-roasted diced tomatoes

1 15-oz. can pumpkin puree

1 4.5-oz. can chopped green chiles

1-1/2 T. chili powder

1 t. cumin

1 t. smoked paprika

1/2 t. kosher salt

1/8 t. cinnamon

1 15-oz. can black beans, drained and rinsed

Salt and freshly ground black pepper

Shredded sharp cheddar cheese, for serving

Sour cream, for serving

Crumbled tortilla chips, for serving

Heat the oil in a large pot over medium heat. Add the onion, bell pepper, and garlic; cook, stirring frequently, until tender, about 5 minutes.

Add the turkey and cook until browned, breaking up pieces. Add chicken broth, tomatoes, pumpkin puree, green chiles, chili powder, cumin, smoked paprika, salt, and cinnamon, and bring to a boil.

Reduce heat to low and add beans. Cover and simmer, stirring occasionally, until fully flavored, about 25 minutes. Season to taste with salt and pepper.

Serve in bowls, topped with cheese, sour cream, and crumbled tortilla chips.

Serves 6-8.

Adapted from Gannett Media Fall Cookbook, Sept. 2020, p. 42. 

One-Pot Chicken with Black Beans, Rice & Chiles

8 bone-in, skin-on chicken thighs
Flaky sea salt and black pepper
2 T. extra-virgin olive oil or peanut oil
1 large yellow or white onion, chopped
2 green or red bell peppers, halved, seeded and sliced
2-1/2 c. chicken stock
2 red Fresno chiles or jalapeños, halved, seeded and chopped
1 (3-inch) cinnamon stick, broken in half
3 garlic cloves, finely grated
1 t. ground cumin
1 15-oz. can black beans, rinsed
⅓ pound cherry tomatoes, halved
1 cup basmati rice, rinsed in a sieve until the water runs clear
3 T. chopped cilantro
 Lime wedges, pickled chiles, sliced fresh chiles, sour cream and sliced avocado, for serving

Heat the oven to 375 degrees. Season the chicken with salt and pepper on both sides.

Heat the oil in a 12-inch ovenproof skillet (the pan size is very important) over medium-high. Brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate. Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.

In a small saucepan, bring the chicken stock to a boil. Meanwhile, add the Fresno chiles or jalapeños, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes, then add the black beans and cherry tomatoes. Season generously with salt and pepper. Sprinkle the rice on top in an even layer. (It’s important that the black beans are beneath the rice and chicken. The rice will burn otherwise.) Add the stock and return the chicken to the pan, skin-side up.

Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender. Sprinkle with the cilantro. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (dress the avocado with lime juice, salt, andn pepper).

Serves 4-6.

Adapted from cooking.nytimes.com.

Sweet Potato, Black Bean & Quinoa Chili

2 medium sweet potatoes, peeled and diced
3 c. cooked black beans (2 15-oz. cans, drained and rinsed)
1/2 c. uncooked quinoa, rinsed in cool water
2 c. water or vegetable broth
2 14-oz. cans diced tomatoes
1 medium red onion, chopped
1-2 seeded minced jalapeno chiles
4 garlic cloves, minced
1 T. ground cumin
1-3 T. chili powder
1 T. unsweetened cocoa
1/2 t. ground cinnamon
1 medium green bell pepper, chopped
Salt and black pepper, to taste

Optional fresh toppings:
1/2 - 3/4 c. fresh cilantro
1/2 c. green onions, chopped
Avocado slices
1 c. sour cream or plain Greek yogurt
Pepper Jack cheese, shredded
Crushed tortilla chips

Options:
Increase vegetables by adding 1 large carrot, peeled and chopped; 2 celery stalks, chopped; 1 medium zucchini, chopped; 1 15-oz. can red kidney beans, drained and rinsed; and/or 1 15-oz can tomato sauce.
Add a chopped red bell pepper instead of green pepper.
Use half red beans and half black beans.

Grease the interior of a 6-qt. slow cooker with nonstick cooking spray.

Combine the sweet potatoes, black beans, quinoa, water or broth, diced tomatoes, red onion, jalapenos, garlic, cumin, chili powder, cocoa, and cinnamon in the prepared crock and mix well. Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours.

Stir in green pepper 10-15 minutes before cooking time ends. Season to taste with salt and pepper.

Serve in bowls with toppings, if desired.

Serves 4-5.

Leftovers will freeze for up to 3 months.

Adapted from Stock the Crock, p. 32. 

Diane Wood's Hot Artichoke Dip

1 14-oz. can artichoke hearts, drained and chopped
1 4-oz. can chopped green chilis
1 c. Parmesan cheese
1 c. mayonnaise
1/2 t. garlic powder
Dried or chopped fresh parsley
Tortilla chips

Mix together the artichokes, chilis, cheese, mayonnaise, and garlic powder. Place in a small casserole. Sprinkle with parsley.

Bake at 350 degrees for 20 minutes. serve warm with tortilla chips.

Makes 3 cups.

Adapted from The Nine Seasons Cookbook, p. 19. 

Red Rum Chili

1 T. olive oil
2-3 T. chili powder
1 15-oz. can crushed tomatoes
1 14-oz. can diced tomatoes, undrained
1 T. dehydrated minced onion
2 T. dark rum
1 4-oz. can chopped mild green chiles, drained
2 15-oz. cans kidney beans, drained and rinsed
Salt and freshly ground black pepper
Corn bread, crackers, or rice or noodles, prepared per package directions

Heat the oil in a large saucepan over medium heat. Stir in the chili powder, tomatoes, onion, and rum, stirring to blend.

Add the chiles, beans, and salt and pepper to taste, and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until flavors are blended, about 15 minutes. Adjust seasonings to your taste.

Serve with corn bread or crackers, and/or over rice or noodles.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 116.

Almost-Instant Black Bean Chili

2 15-oz. cans black beans, drained and rinsed
1 16-oz. jar hot or mild salsa
2-3 T. chili powder, or to taste
1 T. dehydrated minced onion
1 8-oz. can corn, drained, divided
1 c. water, or as needed
Corn chips, or rice or noodles, prepared per package directions

Combine ingredients in a saucepan, reserving half of the corn. Cover and cook over moderate heat, stirring occasionally. Add as much water as needed to make a sauce and prevent it from sticking.

Reduce heat to medium and simmer, stirring frequently until heated through, and long enough to cook off any raw taste from the chili powder, about 15 minutes. Garnish with remaining corn when serving. Serve with corn chips, or over rice or noodles.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 115.

Black Bean Chili

1 lb. dried black beans, uncooked
2 t. vegetable oil
2 c. chopped onion
2 c. chopped green pepper
5 cloves garlic, crushed
5 medium tomatoes, peeled and chopped
1 T. dried oregano
2 T. chili powder or more to taste
1 T. cumin
2 t. paprika
1 t. ground coriander
1 bay leaf
1/2 t. salt
3-1/2 c. water
1 6-oz. can tomato paste
1 T. red wine vinegar

Garnishes: grated Parmesan cheese, plain yogurt, chopped tomato, chopped fresh cilantro

Place beans in a large saucepot and add enough water to cover beans by 3". Bring to a boil over medium heat. Boil 2 minutes. Cover, remove from heat, and let stand 1-2 hours. Drain.

Heat oil in a large soup pot over medium heat. Add onion, bell pepper, and garlic. Cook, stirring frequently, 5 minutes. Add tomatoes and spices. Cook and stir 10 minutes. Add water, tomato paste, vinegar, and soaked beans. Bring to a boil. Reduce heat to medium-low, cover, and simmer 2 hours or until beans are tender. Stir occasionally while cooking.

Remove and discard bay leaf.

Spoon chili into bowls and garnish with any (or all!) of the toppings.

Serves 10.

Adapted from The Meatless Gourmet, p. 62.  

Mexican Red Beans & Rice

1-1/2 c. brown rice or converted white rice
3 c. water
1 T. vegetable oil
1/2 t. salt
2 T. olive oil
2 large onions, finely diced
1 T. chili powder
2 15-oz. cans red kidney beans, rinsed and drained, or 4 c. freshly cooked kidney beans
1 c. salsa
1/4 c. water
2/3 c. sour cream
Minced fresh parsley, for garnish

Combine rice, water, oil, and salt in a medium saucepan, cover, and bring to a boil. Reduce to a simmer and cook, undisturbed, per package directions, until all water is absorbed and the rice begins to stick to the pot.

Meanwhile, prepare the beans. Heat the olive oil in a large skillet over medium-high heat. Add the onions and saute 10 minutes or until tender. Sprinkle on the chili powder and cook 1 minute, tossing frequently.

Add the beans, salsa, and water, and cook about 5 minutes or until piping hot. To serve, spread some of the hot rice on each serving plate and top with a mound of the bean mixture. Place a spoonful of sour cream and a sprinkle of parsley on top of each serving.  

Serves 4.

Adapted from Quick Vegetarian Pleasures, p. 164. 

Chili

Olive oil
3 large cloves garlic, minced
2 large onions, chopped

1 lb. ground beef
3 15-oz. cans kidney beans, undrained (or 1 can each of kidney, cannellini or Great Northern, and black beans, undrained)
1 bottle beer
1 16-oz. can diced tomatoes, undrained
1 8-oz. can tomato sauce
2 T. chili powder
2 t. garlic salt
1 t. oregano
1 t. pepper
1-1/2 heaping t. cumin
1/2 t. red pepper
12 or more drops hot sauce

Toppings:
Green onions
Cheddar cheese, shredded
Sour cream

Combine garlic, onion, and ground beef in olive oil in large saucepan; cook and stir until onion is softened and translucent and beef is no longer pink. Drain well. Add beans, tomatoes, tomato sauce, and seasonings. Reduce heat and simmer, uncovered, 1 hour. Top with green onions, cheese and/or sour cream when serving.  (Best when allowed to sit overnight for flavors to blend. It also freezes well.)

Makes 2 quarts.

Source unknown.  

Chili-Lime Roasted Broccoli

2 T. olive oil
2 T. lime juice
4 cloves garlic, minced
1 T. chili powder
2 medium heads broccoli, cut into long spears

Mix together olive oil, lime juice, garlic and chili powder. Toss with broccoli until coated. Roast at 350 degrees for 20 minutes or so, stirring once, until crisp-tender and slightly crispy around the edges.

Source unknown. 

Vegetarian Chili

1 T. vegetable oil
1 c. chopped onion
1 c. chopped red bell pepper
2 T. minced jalapeno pepper
1 clove garlic, minced
1 28-oz. can crushed tomatoes
1 15-oz. can black beans, rinsed and drained
1 15-oz. can chickpeas, rinsed and drained
1/2 c. corn
1/4 c. tomato paste
1 t. sugar
1 t. ground cumin
1 t. dried basil
1 t. chili powder
1/4 t. black pepper

Toppings:
Sour cream
Cheddar cheese, shredded
Green onions, chopped

Heat oil in large skillet over medium-high heat. Add onion, bell pepper, jalapeno pepper, and garlic; cook and stir 5 minutes or until vegetables are tender. Transfer vegetables to slow cooker.

Add remaining ingredients except toppings; mix well. Cover; cook on LOW 4-5 hours.

Garnish with sour cream, cheddar and green onions when serving.

Serves 4.

Adapted from Crockpot 365 Year-Round Recipes, p. 44. 

Slow-Cooker Vegetarian Black Bean and Potato Stew

1 28-oz. can crushed fire-roasted tomatoes
3 c. cooked black beans without their cooking liquid (or drained and rinsed canned black beans)
2 c. vegetable broth
2 medium sweet potatoes, peeled and cut into cubes
1 c. cooked and drained red kidney beans (or drained and rinsed canned red kidney beans)
1 medium yellow or white onion, chopped
2 medium red potatoes, cut into cubes
2 T. minced garlic
2 t. chili powder
1 t. ground cumin
1/2 t. salt
1 cored and diced red bell pepper, for garnish
Finely chopped scallions, for garnish
Finely chopped fresh cilantro, for garnish

Stir the tomatoes, black beans, broth, sweet potatoes, kidney beans, onion, red potatoes, garlic, chili powder, cumin, and salt in a 5-quart slow cooker. Cover and cook on high for 4 hours or on low for 8 hours.

Ladle into bowls and garnish with bell pepper, scallions, and cilantro.

6 servings.

Adapted from The Blue Zones Solution, p. 236.

Tequila Sundown Chili

1 T. olive oil or 1/4 c. water
1 large yellow onion, chopped
2 garlic cloves, minced
2 T. chili powder
1 t. ground coriander
1 t. dried savory
1/2 t. dried marjoram
1/4 c. tequila
1 14-oz. can crushed tomatoes
1 14-oz. can diced fire-roasted tomatoes, undrained
1 c. vegetable broth or water
3 c. cooked pinto beans or 2 15-oz. cans pinto beans, rinsed and drained
1 t. natural sugar
1 t. salt
1/4 t. freshly ground black pepper
1/4 c. freshly squeezed orange juice
2 T. freshly squeezed lime juice

Heat the oil or water in a large pot over medium heat. Add the onion, garlic, chili powder, coriander, savory, and marjoram. Cook, stirring, until softened, 3-5 minutes. Stir in the tequila, then add the crushed tomatoes, diced tomatoes with their juices, broth, beans, sugar, salt, and pepper. Bring to a boil, then reduce the heat to a simmer and cook until the vegetables are tender, 30-40 minutes.

Stir in the orange juice and lime juice and simmer until the desired consistency is reached, 5-10 minutes longer. Taste and adjust the seasonings if needed. Serve hot.

Serves 4.

Adapted from One Dish Vegan, p. 96. 

Winter Vegetable Chili

3 T. vegetable oil
1 medium onion, chopped
2 medium garlic cloves, very finely chopped
2 large red, yellow, and/or orange bell peppers, seeded and cut into 1/2" chunks
4 small parsnips, peeled and cut into 1/2" pieces
2 large carrots, peeled and cut into 1/2" pieces
1 medium sweet potato or 1 small winter squash, peeled and cut into 1/2" pieces
1 t. kosher salt, plus more to taste
2 T. ground ancho or chipotle chile powder
1 T. ground cumin
1 T. ground coriander
1 t. ground cinnamon
1 T. smoked paprika
1 c. amber ale
1-1/2 c. vegetable juice, such as V8
1 14-oz. can fire-roasted diced tomatoes, undrained
1 15-oz. can hominy, rinsed and drained
2 15-oz. cans black beans, rinsed and drained
Orange wedges, sour cream, and corn chips, for serving

Heat the oil in a 3-qt. cast iron Dutch oven over medium-high heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the garlic, bell peppers, parsnips, carrots, sweet potato, and salt and cook, stirring often, until vegetables begin to soften, about 8 minutes.

Add the ground chile, cumin, coriander, cinnamon, and paprika and cook, stirring constantly, for 3 minutes. Reduce the heat if the spices begin to scorch.

Add the ale and vegetable juice. Stir to scrape up the browned glaze from the bottom of the pot. Bring to a boil, reduce the heat, partially cover the pot, and simmer until the vegetables are almost tender, about 8 minutes, stirring occasionally.

Stir in the tomatoes, hominy, and beans. Simmer until heated through, about 8 minutes.

Season with salt to taste. Serve warm with the oranges, sour cream, and chips on the side.

For best results, make 1 day ahead. Can be refrigerated up to 3 days. Warm up and check seasonings before serving.

Serves 8.

Adapted from Lodge Cast Iron Nation cookbook, p. 93.  

Black Bean & Chocolate Chili

2 T. vegetable oil
1-1/2 c. chopped onions
4 garlic cloves, minced or pressed
1 celery stalk, thinly sliced
1 small fresh chili, minced
1 T. ground cumin
2 t. dried oregano
1/2 t. ground cinnamon
Pinch of ground cloves
1 t. ground coriander
1/2 t. ground black pepper
1/2 t. salt
1-1/2 c. chopped bell peppers
3 c. cooked or canned black beans (2 15-oz. cans, rinsed and drained)
2 c. undrained crushed canned tomatoes (14-oz. can)
1 T. fresh lemon juice
1 T. soy sauce
1-1/2 oz. semi-sweet chocolate, broken into small pieces (about 1/4 c.)
Chopped scallions

In a saucepan, warm the oil on medium heat. Add the onions and garlic and saute until the onions become translucent, about 10 minutes. Add the celery and chile, cover, and cook for about 5 minutes.

Reduce the heat and stir in the cumin, oregano, cinnamon, cloves, coriander, black pepper, salt, and bell peppers. Cover and cook for 5 minutes, until the bell peppers begin to soften. Stir occasionally to keep the spices from burning. If needed, add a little juice from the canned tomatoes.

Add the black beans, tomatoes, lemon juice, and soy sauce. Bring the chili to a simmer, cover, and cook for 5-10 minutes. Stir in the chocolate. When it has melted, adjust the salt, black pepper, and lemon juice to taste.

Garnish with chopped scallions and serve as a side dish.

Serves 6-8.

Moosewood Restaurant Celebrates cookbook, p. 157. 

Cilantro Sauce

1 bunch fresh cilantro leaves and stems
3 T. olive oil
2 T. fresh lime juice
1 jalapeno pepper, seeded and chopped
1 garlic clove
1/4 c. water
Kosher salt

Process cilantro, olive oil, lime juice, jalapeno, garlic and water in a blender until smooth, adding more water, if needed, to reach desired consistency. Add salt to taste. Refrigerate in an airtight container up to 1 week. Serve as a topping for chili.

Makes 1 cup.

Southern Living magazine, October 2014, p. 120.