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| Chunky Vegetable and Bean Chili There will be lots and lots and lots of eating over the next few weeks. And most of the food we will be noshing, gobbling, and devouring will be rich and heavy. Why not have another option to offer the guests that will be dropping by albeit neighbors, college students on break, and numerous family members. This vegetarian entree comes together in no time and tastes even better after it has had a day or two in the refrigerator for the flavors to meld. Have sour cream, shredded cheddar cheese, chopped onions, hot sauce, and fresh cilantro on hand so guests can top their chili as they please. Pick up a loaf of bread from your local bakery, and the meal is complete. With a batch of Chunky Vegetable and Bean Chili in your refrigerator, you will always be ready to serve up a bowl of hospitality during the holiday season. Chunky Vegetable and Bean Chili serves 8 - 10 2 tablespoons olive oil 1 large onion, about 2 cups chopped 4 large cloves of garlic, chopped 1 jalapeno, diced 1 red pepper, diced in large pieces 1 green pepper, diced in large pieces 1 yellow pepper, diced in large pieces 1 zucchini, diced in large pieces 1 yellow squash, diced in large pieces 2 teaspoons cumin 2 teaspoons chili powder 1 can (28 ounces) fire roasted tomatoes, diced salt and pepper 1 tablespoon quick cooking polenta 2 cans (15 ounce) black beans, drained 1 can (15 ounce) red kidney beans, drained Sour cream, shredded cheddar cheese, chopped onions, hot sauce, and chopped cilantro for serving In a large stock pot over medium high heat, add the olive oil, onion, garlic, jalapeno, and red, green, and yellow peppers. Saute for 6 - 8 minutes until the vegetables begin to soften and the onions are translucent. Add the zucchini and yellow squash and saute for an additional 2 - 4 minutes. Add the cumin, chili powder, diced tomatoes and 1 teaspoon salt. Bring to a boil and then reduce heat and simmer for 15 - 20 minutes. Stir in the polenta and the cans of beans. Heat through. Season to taste with salt and pepper. Serve with sour cream, shredded cheddar cheese, hot sauce, chopped onions, and chopped cilantro. Note - This dish can be made ahead of time, cooled and stored in the refrigerator for 3 - 4 days. It also can be frozen for up to 2 months. Thaw in the refrigerator and reheat in a pot of low heat. |
Showing posts with label Meatless Meal. Show all posts
Showing posts with label Meatless Meal. Show all posts
Chunky Vegetable and Bean Chili
Butternut Squash and Green Bean Risotto
I have never been a fan of making risotto. The slow process of adding cupful by cupful of stock to the rice and stirring constantly until it is almost absorbed is painful for me. I also either had the heat too high and the stock would absorb too quickly and I would end up with crunchy rice or the heat was too low and my risotto was a pot of mush.
Lo and behold I struck upon the perfect risotto recipe from an old issue of Bon Appetit magazine. When I was working in a small cafe about 7 years ago, Butternut Squash and Green Bean Risotto was one of our go - to dishes during the Fall. Since the kitchen of the restaurant was typically busy, this risotto that basically made itself was perfect for our menu. And it was a client favorite too.
With it being a a rainy cool day, risotto was a perfect dinner for The Husband and I. My Middle One and No Thank You Boy opted for the ever popular Pizza Bread - a long roll cut in half lengthwise, slathered with marinara sauce, topped with a mountain of mozzarella cheese and baked for 5 minutes in a 400 degree oven. So gourmet. Our risotto was quick to make with about 15 minutes of hands on time and another 20 minutes of occasionally stirring the simmering risotto.
The end result of creamy rice with chunks of tender butternut squash, bites of green beans, and a sprinkling of blue cheese on top was the bowl of goodness I remembered and loved. Add a glass of chardonnay and dinner was complete.
Butternut Squash and Green Bean Risotto
serves about 5
adapted from this recipe from Bon Appetit February, 2005
7 cups low-salt chicken broth
2 tablespoons butter
1 1/2 cups chopped onion
1 (2-pound butternut squash) peeled, halved, seeded, cut into 1/2- to 3/4-inch dice (about 3 cups)
2 teaspoons chopped fresh rosemary, divided
2 cups arborio rice
1/2 cup dry white wine
2 cups green beans cut in 1-inch pieces, steamed
1/2 cup freshly grated Parmesan cheese
1/3 cup crumbled blue cheese
Bring 7 cups broth to boil in large saucepan. Cover and reduce heat to low.
Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 5 minutes. Add squash and 1 1/2 teaspoons rosemary; sauté 4 minutes to coat with butter. Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. Add 7 cups hot broth; bring to boil. Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy and stirring occasionally, about 18 - 20 minutes. Stir in green beans and Parmesan cheese. Season to taste with salt and pepper.
Transfer risotto to large bowl. Sprinkle with blue cheese and remaining 1/2 teaspoon rosemary and serve.
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| Butternut Squash and Green Bean Risotto |
Lo and behold I struck upon the perfect risotto recipe from an old issue of Bon Appetit magazine. When I was working in a small cafe about 7 years ago, Butternut Squash and Green Bean Risotto was one of our go - to dishes during the Fall. Since the kitchen of the restaurant was typically busy, this risotto that basically made itself was perfect for our menu. And it was a client favorite too.
With it being a a rainy cool day, risotto was a perfect dinner for The Husband and I. My Middle One and No Thank You Boy opted for the ever popular Pizza Bread - a long roll cut in half lengthwise, slathered with marinara sauce, topped with a mountain of mozzarella cheese and baked for 5 minutes in a 400 degree oven. So gourmet. Our risotto was quick to make with about 15 minutes of hands on time and another 20 minutes of occasionally stirring the simmering risotto.
The end result of creamy rice with chunks of tender butternut squash, bites of green beans, and a sprinkling of blue cheese on top was the bowl of goodness I remembered and loved. Add a glass of chardonnay and dinner was complete.
Butternut Squash and Green Bean Risotto
serves about 5
adapted from this recipe from Bon Appetit February, 2005
7 cups low-salt chicken broth
2 tablespoons butter
1 1/2 cups chopped onion
1 (2-pound butternut squash) peeled, halved, seeded, cut into 1/2- to 3/4-inch dice (about 3 cups)
2 teaspoons chopped fresh rosemary, divided
2 cups arborio rice
1/2 cup dry white wine
2 cups green beans cut in 1-inch pieces, steamed
1/2 cup freshly grated Parmesan cheese
1/3 cup crumbled blue cheese
Bring 7 cups broth to boil in large saucepan. Cover and reduce heat to low.
Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 5 minutes. Add squash and 1 1/2 teaspoons rosemary; sauté 4 minutes to coat with butter. Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. Add 7 cups hot broth; bring to boil. Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy and stirring occasionally, about 18 - 20 minutes. Stir in green beans and Parmesan cheese. Season to taste with salt and pepper.
Transfer risotto to large bowl. Sprinkle with blue cheese and remaining 1/2 teaspoon rosemary and serve.
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