Rocky Mountain Chili with Anasazi Beans

I am so excited to put posts up this week! I participated in a chili cook-off a few days ago and while my entry did not win (more on that later...), I did try some interesting (and easy) chilis and some really wonderful cornbreads. I hope you'll find this week fun, too!

Today, I bring you this very simple, but flavorful chili. I must admit - I haven't actually eaten this yet as a traditional chili. Instead, while it was cooking, I got a big craving for a chili-based taco salad -- torn greens, tortilla chips, scallions, sour cream, and chili. Oh my - this is a particularly delicious chili when served this way. Highly recommended!

Rocky Mountain Chili with Anasazi Beans
Lean Bean Cuisine

1 c anasazi beans or red kidney, cranberry, or pink beans - dried, soaked overnight and drained
2 T vegetable oil
1 medium onion, diced
1 red bell pepper, diced
1 c summer squash, chopped
1 carrot, peeled and diced
2 cloves garlic, minced
1 jalapeno chili, seeded and minced
1 large potato, diced (do not peel)
1 28-oz can crushed tomato
2 T sugar
2 T chili powder
2 T oregano, dried
1 T cumin
1-2 tsp tabasco
2 tsp thyme, dried
1/4 tsp pepper
1/4 tsp salt

Place beans in plenty of water to cover. Cook one hour. Drain, reserving 1 1/2 c of cooking liquid.

Heat oil in a large pan. Add onion, bell pepper, squash, carrot, garlic and chili. Saute 7 minutes over medium heat.

Add beans, reserved cooking liquid, potato, crushed tomatoes, sugar and seasonings. Pause to enjoy the smell!

Cook 40 minutes over medium heat.

Serve, topped with shredded cheese, scallions, diced red onion, cornbread, or tortilla chips. Or, do what I've been doing and use the chili as a topping on a large tortilla salad.

Comments

Curried Chicken Soup

I made this soup so often in the 1990s, but frankly had forgotten about it. Flipping through this cookbook, I found this recipe and was flooded with memories. When I was in grad school, this soup was my "feeling decadent" food and reminded me of something people might eat after hitting the slopes -- a thing I have never done. A few decades long, and with a lot more experience with cooking, I realize that this is basically a chicken curry with a thin sauce and the rice already in the meal -- but don't let that in any way discourage you! It's delicious as is and is a wonderful take on what is otherwise chicken and rice soup. I have become a fan of using rotisserie chickens, especially during the pandemic. They are so cheap, and I can use the meat in a soup like this on the day-of grocery shopping, and, crunch the bones down for the freezer for making stock in the future. Of course, this soup can be made with a fresh chicken, but I have modified the recipe bel...

Tortellini with Gorgonzola Cream Sauce

I've been making this dish for guests for years. This is, sadly, part two of the dinner-with-no-photographs. I'm sure I'll be making this again soon, at which point I'll update this post with pics. Tortellini with Gorgonzola Cream Sauce The Silver Palate Cookbook 1 1.2 c dry white vermouth 2 1/4 c heavy cream pepper pinch freshly ground nutmeg 2 T salt 1 1/2 lb tortellini 1/2 lb Gorgonzola cheese, crumbled (do not skimp on quality) 1 1/2 T Parmesan, grated Bring vermouth to a boil in a small heavy saucepan and reduce by half. Add heavy cream. Bring to a boil and lower heat to a simmer. Season to taste with pepper and nutmeg. Simmer, uncovered, for 15 minutes, or until reduced by one-third. Bring a pot of water to a boil and cook tortellini until tender. Drain pasta and return to warm pot. Remove cream sauce from the heat. Stir in the cheeses. Pour sauce over the tortellini. Set over medium heat and cook gently, stirring constantly, for 5-8 minutes, o...

Spicy Bulgarian Tomato Dumpling Soup - Domatene Supa

This was very very good. The soup itself was flavorful and would have been enough as a dinner soup. But adding the dumplings converted this soup into an entree. The couscous addition in the batter makes the dumplings pretty foolproof -- no real concern that they'll still be raw because most of the bulk is couscous, which was already cooked. I opted to cook only enough dumplings as we needed that night. We will have to make future dumplings "on demand" as we eat this as leftovers. Spicy Bulgarian Tomato Dumpling Soup - Domatene Supa Sundays at Moosewood Restaurant Soup 1 onion , diced 4 cloves garlic , minced 3 T olive oil 6 c tomatoes , chopped (fresh or canned and drained) 2 tsp chili powder 2 T flour 1 tsp salt 1/2 tsp pepper 4 c stock Dumplings 2 T butter , room temperature 2 eggs , separated 1/4 c couscous 1/4 c boiling water 3/4 c flour 1/4 tsp salt 2 T dill weed , fresh (or 1 tsp dried) 1/3 c milk or stock In medium pot, sa...

Donut Army

Search This Blog