Hearty vegetarian comfort food with a little kick of heat and a ton of flavor. Recipe slightly adapted from NYT Cooking and definitely on the will-make-again list.
Dr. John’s Chili
This is JB’s recipe from the Gourmet Nutrition cook book. We make it on the regular to have on hand in the fridge or freezer for an easy and nutritional meal option when we don’t feel like cooking or need something fast.
A stuffed, roasted, fresh poblano pepper with a flavorful mixture of beef, beans and cheese. We made extras and they were great left over.
Curried Red Kidney Beans and Cauliflower with Spinach
This flavorful stew was a great way to finish off the cold and snowy day. Rich, warm, Indian flavors come together with lots of nutrient-packed veggies for a dish that’s both tasty and healthy.
White Bean Chicken Chili
This is a really lovely meal to make on a cold and snowy day. We had it over rice for dinner, then when we reheated it for lunch the next day we had it without and it was equally as good. Even though it starts with a couple of pieces of bacon, it’s a fairly lean recipe. The Cotija cheese is a bright pop of flavor on top and the cilantro really finishes it.
Spicy Sour Cherry Chili Sauce
This spicy, fruity sauce could have so many applications. Pictured above it’s atop swordfish steak, but it pairs well with so many meats, as a dessert topping (think ice cream or chocolate cake), or even as a compote on a cheese slate.
Crock Pot Chicken Chili
Moist chunks of chicken flavored with smoky ancho chili powder, combined with sweet white corn kernels, and creamy cauliflower give this dish a heck of a texture profile.
Steamed Butternut Squash with Ancho Chili Dressing
This particular recipe was inspired by World’s Healthiest Foods and turned out quite lovely. It fills the house with the warm smell of cinnamon and sweet onion while it simmers. The finished dish is naturally sweet and the squash has a creamy consistency.
Black Bean Chili with Chicken and Zucchini
This recipe is a great way to get some low-fat protein and fiber worked into your diet with a huge flavor profile.
Kidney Bean Soup with Lime Yogurt
This soup is high in protein, low in fat, and has a wealth of vitamin A. It’s also got a fantastic thick and creamy consistency. As far as flavor goes you get the standard kidney bean with the tangy yogurt and sweet lime all at once. Then that’s all rounded out with the cumin and chili powder for a wonderful finish.