Veggie Might: Quick Red Posole with Beans

Written by the fabulous Leigh, Veggie Might is a weekly Thursday column about all things Vegetarian.

Remember back in the spring when I lamented the lack of shelf space for any more cookbooks? I began a project to separate the wheat from the chaff so I could make room for new and exciting titles. (So far, I’ve managed to eliminate none.)

Then in the summer, a darling friend gave me two new cookbooks for my birthday, real estate be damned, and one that I’d been dreaming of. (That’s a real friend. Thanks LB!) Immediately the cookbook culling project stalled because I just can’t stop cooking from Viva Vegan! by Terry Hope Romano. In two months, I’ve made at least seven of the recipes, and some of them twice.

Quick Red Posole with Beans has become a fast favorite. Just like it claims, it’s a snap to make: from prep to table, it takes just about an hour. While I would normally use dried beans and fresh tomatoes, their canned cousins are welcome substitutes when time is a premium.

And by all things Divine and holy, it is delicious. Warm, spicy but not too hot, and tangy, the hominy is a chewy delight playing off the creamy beans. My family ate hominy as a plain side dish next to green beans and chicken, but this is deeply flavorful hominy I can get used to.

Of course, I made a few substitutions. I reduced the oil from two tablespoons to one, subbed regular oregano for Mexican, and sent in a fresh jalapeño and smoked paprika for the ancho chili powder. That last one was a good call.

Because it is easy, fast, and infinitely scalable with supreme leftover potential, Quick Red Posole with Beans is super for a weeknight supper, potluck entree, or (sing along) last-minute lunch.

In short order, Viva Vegan! has earned its place on my crowded cookbook shelf. Now what to do about Cooking with “Friends”?

~~~

If you like this recipe, you may enjoy:
Nopales (Cactus) Chili
Nuyorican Rice and Beans
Camp Stove Chili

~~~

Quick Posole with Beans

Adapted from Viva Vegan! by Terry Hope Romano
Serves 4
1 tbsp olive oil
4 cloves garlic, minced
1 large yellow onion, diced
1 poblano pepper, seeded and diced
1 jalapeño pepper, seeded and diced
1 tsp dried cumin
1 1/2 tsp dried Mexican oregano
1 tsp ancho chili powder (or smoked paprika)
28 oz can diced tomatoes
15 oz can hominy (posole)
15 oz can pinto beans (or black beans)
1 cup Mexican beer or vegetable stock
1 tsp salt (or to taste)
1 tbsp lime juice

Instructions
1. In a large sauce pan, heat oil over medium heat and saute garlic about 30 seconds. Then add onions and peppers. Cook until soft, about 8 minutes.

2. Add tomatoes, beans, hominy, spices, and beer or stock to vegetables. Reduce heat and simmer for 25 minutes, stirring occasionally.

3. Remove from heat, drizzle in lime juice, add fresh pepper, and allow to rest for 10 minutes so flavors may combine.

4. Serve in bowls topped with fresh cilantro or tomatoes and tortillas. Prep yourself for accolades.

Approximate Calories, Fat, Fiber, Protein, and Price per Serving
210.5 calories, 4.7g fat, 7.4g fiber, 6.9g protein, $1.45

Note: I used canned beans instead of dried to save time rather than money. Your cost will be less if using dried beans.

Calculations
1 tbsp olive oil: 120 calories, 14g fat, 0g fiber, 0g protein, $0.08
4 cloves garlic: 16.8 calories, 0g fat, 0g fiber, 0g protein, $0.05
1 large yellow onion: 40 calories, 0.2g fat, 0g fiber, 0g protein, $0.50
1 poblano pepper: 17 calories, 0g fat, 1g fiber, 0.5g protein, $0.50
1 jalapeño pepper: 4 calories, 0g fat, 0g fiber, 0g protein, $0.16
1 tsp cumin: negligible calories, fat, fiber, protein, $.02
1 1/2 tsp oregano: negligible calories, fat, fiber, protein, $.02
1 tsp smoked paprika: negligible calories, fat, fiber, protein, $.02
28 oz can diced tomatoes: 132 calories, 0g fat, 6g fiber, 6g protein, $1.99
15 oz can hominy: 178.5 calories, 1.5g fat, 6g fiber, 3g protein, $1.19
15 oz can pinto beans: 309 calories, 3g fat, 16.5g fiber, 18g protein, $0.99
1 cup vegetable stock: 20 calories, 0.1g fat, 0g fiber, 0g protein, $0.19
1 tsp salt: negligible calories, fat, fiber, protein, $.02
fresh ground pepper: negligible calories, fat, fiber, protein, $.02
1 tbsp lime juice: 4.75 calories, 0g fat, 0g fiber, 0g protein, $0.05
TOTALS: 842 calories, 18.8g fat, 29.5g fiber, 27.5 protein, $5.80
PER SERVING (totals/4): 210.5 calories, 4.7g fat, 7.4g fiber, 6.9g protein, $1.45

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Posted in: Chili,Cooking,Mains,Vegan,Vegetarian,Veggie Might

Guest Recipe Post: Vegetarian Chili On the Fly

Katrina del Mar is a photographer, filmmaker, and 20-minute cooking specialist.

We’re hungry. There’s nothing to eat. What are we gonna do?

Five of us are upstate at a friend’s country house. One of us is a gluten-free vegetarian, and another is off sugar. I like to eat whole grains and real food, but I’m not a total snob. Oh, and the other people would be happy with a grilled American cheese on white bread with a donut for dessert.

We blew a bunch of money on lift tickets. We want to save money.

I go to the cupboard and I find a bag of brown rice; it’s almost empty. So, I dig further and find some lentils, some dried split peas, and some millet. Some taco shells. I find a can of black beans, another can of refried beans, a tiny can of tomato paste. I know we have some onions and garlic. In the freezer there’s a bag of frozen carrots. Rummaging through the fridge, I turn up some slightly withered hot peppers and some cheddar cheese.

I’m in business. It’s gonna be chili & rice.

I sauté half a sliced onion in some olive oil and add half a bouillon cube. (I use Rapunzel, it’s vegan. At some point I recommended it to my friends and thankfully, they have some on hand.) I put in the brown rice and some salt while I have the teakettle on to heat up some water. When the onions are soft and the rice gets kind of opaque I toss in the lentils, split peas, and the millet, and then the hot water. Plumes of steam hiss up and I slam a lid on it, dropping it down to a low simmer temp.

I get some help to slice the onions and hot peppers (which leads to an alarming contact lens situation later) and toss them into a pot with olive oil. I rinse off the black beans in a colander. We’re in company; it’s essential to not make the country cabin into a gas factory. I’ve been told it helps if you rinse off the beans. I find chili powder and cayenne in the cabinet. (I wish they had caraway seeds, it’s a great anti-gas agent!)

Once the onions and peppers are soft I toss in some crushed, coarse-chopped garlic. Following quickly are the beans, the tomato paste, some water, some chili powder, salt, and for the sneaky warmth of it, a cinnamon stick. Cover and simmer. You know what? Some refried beans go in. Not the whole can, I took a quick survey and everybody wants some refried beans just as they come, warmed up. That and the carrots, I’m gonna keep simple. They go into their respective pots for a warmup. I toast the taco shells in the oven a little bit so they are warm and won’t break apart.

At the end we have a ton of food. It’s pretty low rent but with grated cheddar melting on vegetarian chili, girl, we sure did like it. Also, since the food was already paid for, we have more money for snowboarding.

The chili took about 20 minutes. If you want this whole recipe to take 20 minutes, make quinoa instead of the brown rice.

The brown rice took about 45 minutes; that’s a pretty long wait but it’d still take longer to go to town, sit in a restaurant, look at menus, decide and then wait for the food. I bet.

On the Fly Vegetarian Chili
Serves 4 or 5

Chili
2 tablespoons olive oil
1 medium onion, chopped
2 small hot red peppers, chopped
2 or 3 cloves garlic, chopped
1/3 14.5-ounce can refried beans (vegetarian, if possible)
1 14.5-ounce can black beans, drained and rinsed
1 small can tomato paste
A little water
Kosher salt and freshly ground black pepper
Chili powder to your liking
1 cinnamon stick (or a little ground cinnamon)

Rice
1 tablespoon olive oil
1/2 medium onion, chopped
1/2 bouillon cube (Rapunzel if you can)
1/2 cup brown rice, uncooked
1/8 cup lentils, uncooked
1/8 cup millet, uncooked
1/8 cup green split peas, uncooked
Kosher salt and freshly ground black pepper

Jack, cheddar, or Colby cheese, grated (optional)
Taco shells (optional)

See above for preparation directions. You should have just enough chili to feed everyone. There will probably be leftovers of the rice mixture.

Approximate Calories, Fat, Fiber, and Price Per Serving
4 servings: 433 calories, 13 g fat, 16.8 g fiber, $1.95
5 servings: 346 calories, 10.4 g fat, 13.5 g fiber, $1.56
For 1 taco shell add: 62 calories, 3 g fat, 1 g fiber, $0.21
For 1 ounce grated 2% cheese, add: 90 calories, 9 g fat, 0 g fiber, $0.25

Calculations
1 1/2 medium onion, chopped: 69 calories, 0.2 g fat, 2.3 g fiber, $0.93
2 small hot red peppers (hot): 36 calories, 0.4 g fat, 1.4 g fiber, $0.75
2 or 3 cloves garlic, chopped: 10 calories, 0 g fat, 0.1 g fiber, $0.10
3 tablespoons olive oil: 358 calories, 40.5 g fat, 0 g fiber, $0.56
1/3 can refried beans: 79 calories, 1.1 g fat, 4.4 g fiber, $1.29
1 14.5-ounce can black beans: 382 calories, 1.3 g fat, 29 g fiber, $1.29
1 small can tomato paste: 131 calories, 0.2 g fat, 7.2 g fiber, $0.89
1/2 cup brown rice, uncooked: 342 calories, 2.7 g fat, 3.2 g fiber, $0.54
1/8 cup lentils, uncooked: 85 calories, 0.3 g fat, 7.3 g fiber, $0.12
1/8 cup millet, uncooked: 95 calories, 1.1 g fat, 2.1 g fiber, $0.35
1/8 cup green split peas, uncooked: 85 calories, 0.3 g fat, 6.5 g fiber, $0.25
1/2 bouillon cube (Rapunzel brand): 25 calories, 2 g fat, 0 g fiber, $0.19
Kosher salt: negligible calories, fat, and fiber, $0.01
Freshly ground black pepper: negligible calories, fat, and fiber, $0.01
1 1/2 tablespoons chili powder: 35 calories, 1.9 g fat, 3.8 g fiber, $0.20
1 cinnamon stick: negligible calories, fat, and fiber, $0.33
TOTALS: 1732 calories, 52 g fat, 67.3 g fiber, $7.81
PER SERVING (TOTAL/4): 433 calories, 13 g fat, 16.8 g fiber, $1.95
PER SERVING (TOTAL/5): 346 calories, 10.4 g fat, 13.5 g fiber, $1.56

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Posted in: Chili,Mains,Vegetarian

Maple Morning Polenta, Chili Corn Pone Pie, and a Review of Mary Ostyn’s Family Feasts for $75 a Week.

(Sorry for the late post, folks. Um ... I kinda bought my wedding dress today. Squee!)

Mary Ostyn has ten children, and has managed to shelter, educate, and feed them all on her husband’s $56,000 salary. She blogs regularly about her experiences at Owlhaven, and on September 1st, she released her second book, Family Feasts for $75 a Week. Last week, I got my hands on a (full disclosure:) free copy. I read it and tried two recipes, wondering all the while if a cookbook intended for large families could also help a pair of veggie-lovin’ Brooklynites.

And ladies and gentlemen, we have a winner. Family Feasts keeps food healthy, inexpensive, and real without resorting to semi-homemade-esque measures. I’m more than happy to recommend it here, and to sound off on the top ten things I liked about the book:

1) This quote from page 8: “At its heart, frugality isn’t about deprivation. It’s about taking control of your resources. It’s about making the most of what you have.” Bingo.

2) Mary speaks often from personal experience. As she has ten kids and I have difficulty keeping my ficus alive, this is helpful.

3) No coupons necessary. (Thank Gilbert Gottfried.) These are real-life foods with real-life prices, purchased strategically.

4) There’s a sweet tip about checking dollar stores when you’re food shopping on vacation. I just got back from North Carolina, where our rental was ACROSS THE STREET from said store, yet I never even thought to do this. Duh.

5) Of the book’s 300 pages, about 75 are full of tips, and 200 include a diverse cross-section of recipes with tips interspersed. It never seems to run out of information.

6) There are no processed foods, lots of whole ingredients, and absolutely zero Cream of Whatever soups. Which is great, because I freaking hate those things. They feel like cheating, look like freshly poured concrete, and taste like death. (Um … but that’s just my opinion.)

7. There are quite a few Korean and Ethiopian dishes, because Mary adopted children from both countries. As a fan of kimchi and injera bread (which ... seriously, you gotta try it), I appreciate this.

8. This tip: “The rule in the canned food aisle, in general, is, if the item is an ingredient for cooking, we buy it, but if it’s something ready-made in a can we probably do not buy it.” YES. WHAT SHE SAID.

9. For each meal, she preps only 1 to 1-1/2 small servings of meat per person, but makes extra side dishes and veggies. This keeps meals healthy and costs down - a great tactic in general.

10. Chili Corn Pone Pie and Maple Morning Polenta.

Okay, that last one’s actually two things, but they’re the recipes I tried. Both were aces. The Polenta was unorthodox yet tasty, while the Pie was a big hunk of hearty Man Food that can easily be scaled down for caloric needs. (Which I did down below.)

Both recipes are listed here, with minor changes made to fit the parameters of this blog (1% milk, ground turkey, etc.). There are little notes before every alteration, so you know what’s been switched around. Also, please note that I use regular Brooklyn prices, so your totals may vary.

In conclusion, if you get the chance, check out Family Feasts. It’s as handy for two clueless New Yorkers as any family of 47.

See you Tuesday, folks. Happy long weekend.

Mary Ostyn’s Maple Morning Polenta
Makes 6 servings

3 cups cold water
1-1/2 cups 1% milk
2 cups cornmeal
½ teaspoon salt
½ cup pancake syrup, plus more for serving
2 tablespoons butter
½ cup raisins or dried cranberries

NOTE from Kris: This is an easily scalable recipe. If you’re making it for one or two, however, the cooking time will be A LOT faster. Also, I used 1% milk (which worked well), but Mary’s original recipe calls for regular milk. Finally, I like Aunt Jemima Butter Lite syrup. It’s 100% chemicals, but I can’t help it.

1) Combine water, milk, cornmeal, and salt in a medium-size saucepan, stirring briskly to combine. Cook over medium heat, stirring frequently, until mixture reaches a boil, about 10 minutes.

2) Reduce heat to low. Cook 3 to 5 minutes, stirring frequently, until mixture thickens.

3) Remove from heat. Stir in pancake syrup and butter; ladle into bowls. Top with additional syrup and sprinkle with raisins just before serving.

Approximate Calories, Fat, Fiber, and Price Per Serving
296 calories, 5.4 g fat, 4.7 g fiber, $0.50

Calculations
3 cups cold water: negligible calories, fat, fiber, FREE
1-1/2 cups 1% milk: 158 calories, 3.7 g fat, 0 g fiber, $0.32
2 cups cornmeal: 1010 calories, 4.7 g fat, 20.4 g fiber, $0.90
½ teaspoon salt: negligible calories, fat, fiber, $0.01
½ cup pancake syrup, plus more for serving (I use Aunt Jemima Butter Lite): 200 calories, 0 g fat, 2 g fiber, $0.67
2 tablespoons butter: 204 calories, 23 g fat, 0 g fiber, $0.12
½ cup raisins or dried cranberries: 206 calories, 0.8 g fat, 5.6 g fiber, $0.96
TOTAL: 1778 calories, 32.2 g fat, 28 g fiber, $2.98
PER SERVING (TOTAL/6): 296 calories, 5.4 g fat, 4.7 g fiber, $0.50

~~~

Mary Ostyn’s Chili Corn Pone Pie
Makes 6 servings

Filling:
1 pound ground turkey breast (beef or regular ground turkey is fine, too - Kris)
1 teaspoon vegetable oil
1 small onion, chopped
1 (14.5-ounce) can kidney or small pink beans, drained
½ cup frozen or fresh corn kernels
1-1/2 cups tomato sauce (about 12 ounces of your favorite brand)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt

Topping:
¾ cup cornmeal
¾ cup all-purpose flour
½ teaspoon salt
1-1/2 teaspoons baking powder
½ teaspoon baking soda
1 large egg, beaten
¾ cup 1% milk
1-1/2 tablespoons vegetable oil
½ cup 2% shredded cheddar

NOTE from Kris: I used turkey breast, but ground beef is what Mary cooked with originally. Also, if the dough topping is feeling a little thin, feel free to add a bit more flour. Finally, I used 1% milk and lighter cheddar (for that whole “health” thing), but Mary’s original recipe calls for regular versions of both.

1) Preheat oven to 350F.

2) Preheat a large heavy skillet over medium-high heat until hot. Add turkey and cook until no longer pink, breaking it into small pieces with the side of a spoon. Remove turkey from skillet, add 1 teaspoon vegetable oil and onion to skillet. (Note: if using beef, do not add extra oil - Kris) Cook onion until it begins to soften, 3 to 5 minutes. Add remaining filling ingredients; stir well to combine. Simmer until heated through, 5 to 10 minutes.

3) In a medium-sized bowl, combine cornmeal, flour, salt, baking powder, and baking soda. Add beaten egg, milk, and oil to flour mixture; mix well to form a soft dough.

4) Spread meat mixture over the bottom of a 9-inch pie pan. Drop tablespoons of the corn bread mixture all over the top of the pie, distributing it as evenly as possible. Sprinkle cheese across the top. Bake 45 minutes, or until cheese is flecked with brown and filling starts to bubble out the sides.

Approximate Calories, Fat, Fiber, and Price Per Serving
424 calories, 10.6 g fat, 6.8 g fiber, $1.58

Calculations
1 pound ground turkey breast: 502 calories, 3.2 g fat, 0 g fiber, $5.59
1 teaspoon vegetable oil: 44 calories, 5 g fat, 0 g fiber; $0.03
1 small onion, chopped: 29 calories, 0.1 g fat, 1 g fiber, $0.25
1 (14.5-ounce) can kidney or small pink beans, drained: 367 calories, 2.7 g fat, 19.3 g fiber, $0.80
½ cup frozen or fresh corn kernels: 66 calories, 0.9 g fat, 2.1 g fiber, $0.20
1-1/2 cups tomato sauce (I used Ragu Red Pepper & Onion): 292 calories, 8 g fat, 5.3 g fiber, $0.80
1 tablespoon chili powder: 24 calories, 1.3 g fat, 2.6 g fiber: $0.04
1 teaspoon ground cumin: negligible calories, fat, and fiber, $0.02
1 teaspoon salt: negligible calories, fat, and fiber, $0.02
¾ cup cornmeal: 379 calories, 1.8 g fat, 7.7 g fiber, $0.33
¾ cup all-purpose flour (plus more for dough, if necessary): 341 calories, 0.9 g fat, 2.5 g fiber, $0.07
½ teaspoon salt: negligible calories, fat, and fiber, $0.01
1-1/2 teaspoons baking powder: 4 calories, 0 g fat, 0 g fiber, $0.04
½ teaspoon baking soda: negligible calories, fat, and fiber, $0.01
1 large egg, beaten: 74 calories, 5 g fat, 0 g fiber, $0.33
¾ cup 1% milk: 74 calories, 1.8 g fat, 0 g fiber, $0.16
1-1/2 tablespoons vegetable oil: 185 calories, 21 g fat, 0 g fiber, $0.14
½ cup 2% shredded cheddar: 162 calories, 12.1 g fat, 0 g fiber, $0.62
TOTAL; 2543 calories, 63.8 g fat, 40.5 g fiber, $9.46
PER SERVING (TOTAL/6): 424 calories, 10.6 g fat, 6.8 g fiber, $1.58

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Posted in: 15 Minutes or Less,Breakfast,Chili,Mains,Meat and Fish,Vegetarian

Easy Vegetarian Bean Chili: A Play in Two Acts

When: Fall, 1986

Where: A small suburban kitchen in Long Island, New York.

Who:

• Kris, a precocious, bespectacled eight-year-old who is already four feet taller than every single one of her peers.
• L, a Barbie-loving, bespectacled seven-year-old who is already much, much better at sports than her sister Kris.
• E, a somewhat adorable five-year-old who is already becoming the terror of his sisters and the neighborhood bullfrogs alike.
• Pa, a bearded, loving 37-year-old who’s already running out of culinary options, having been left to feed his children while his wife is stuck at work.

The kids are scattered all over the house. Pa calls them to dinner.

PA: Kids! Dinner!

KRIS: Coming!

L: Coming!

E: *mmph*

PA: E, please get He-Man out of your mouth and come to dinner.

E: Okay.

The kids assume their regular seats at the table. Pa places the evening’s meal in front of them.

L: What is this?

PA: It’s spaghetti squash and Texas Chainsaw Chili. Try it. You’ll like it.

KRIS: Are there hot dogs in it?

PA: No.

KRIS: Macaroni and cheese?

PA: No.

KRIS: But it’s SPAGHETTI squash?

PA: Yes.

KRIS: Okay then. (Tries it.) AUUUUUGHHH! THIS ISN’T SPAGHETTI!

PA: It’s a vegetable, Kris. It’s not really … Okay. Let’s move on. Take a bite of the chili, everybody.

L: I don’t wanna. It looks like guts.

KRIS: Yeah. Bug guts.

E: I’m scared Daddy.

PA: TRY. IT.

Each kid spoons a microscopic smattering of chili into their reluctant mouths. Each reacts with the same level of consummate revulsion.

KRIS: I want hot dogs.

L: I want Mommy.

E: I want He-Man.

PA: Okay, look. Nobody leaves the table until your plate is CLEARED.

L: What if we have to go to the bathroom?

PA: EAT YOUR DINNER.

E takes a few hesitant bites, then wolfs the remaining vittles. A similar plate-clearing takes L over an hour.

L: Done! Bye.

Three hours pass. Kris remains at the table, food untouched.

PA: Kris, it’s time for bed.

KRIS: But … but …

PA: It won’t kill you, my child. I promise. Eat it.

KRIS: Nooooooo.

PA: Okay then. Bedtime.

KRIS: (makes sure Pa’s back is turned, then whispers to still-full bowl) Never again, chili. Henceforth, you are my one true foe. Your evil shalt not pass these lips for the rest of time.

PA: Huh?

KRIS: Nothing. G’night, Pa!

Cut to 22 years later. Kris is sitting with The Boyfriend on their couch, watching The Biggest Loser and hoping – nay, praying – that Vicky falls into a vat of 80-calorie Banana Fudge Sundae pudding, never to return. Both Kris and TB are eating Cook’s Illustrated’s Easy Vegetarian Bean Chili.

KRIS: You know, I used to hate this stuff.

TB: What, reality TV?

KRIS: Well, that too. But mostly chili.

TB: Really? It runs through my veins. Like chunky, delicious blood.

KRIS: Once, I sat at a table for an entire night because I wouldn’t touch it.

TB: You’re weird.

KRIS: Thanks.

They resume eating the chili, and Kris wonders how she could have ever been so thick. As if to punctuate her deep, dark thoughts, The Boyfriend lets out a long, low fart. They both smile happily, thankful that life can be so good.

-fini-

Easy Vegetarian Bean Chili
Serves 4 – 6
Adapted from Cook's Illustrated Best 30-Minute Recipe.


CI Note: A combination of beans is better in this (kidney, black, pinto, whatever). Also, don't sub in anything for the pureed diced tomatoes, as the consistency is vital.

1 (28-ounce) can diced tomatoes
2 (15-ounce) cans beans (see note), rinsed
2-3 teaspoons minced chipotle chiles in adobo sauce
2 teaspoons sugar
salt and ground black pepper
2 tablespoons vegetable oil
1 onion, minced
3 tablespoons chili powder
2 teaspoons ground cumin
3 garlic cloves, minced
1-1/2 cups frozen corn, thawed
2 tablespoons minced fresh cilantro

1) Pour tomatoes and the accompanying juices in a food processor. Pulse 4 or 5 times, until it's kinda chunky.

2) In a large saucepan, combine tomatoes, beans, chipotles, sugar, and 1/2 teaspoon salt. Stir and cover. Heat over high until it starts boiling. Drop heat to medium-low and simmer for the time being.

3) In a different large saucepan or Dutch oven, heat oil over medium heat. When very hot, add onion, chili powder, cumin, and 1/4 teaspoon salt. Stir. Saute until onions are soft and a little translucent, around 5 minutes, stirring occasionally. Add garlic. Stir. Saute until fragrant, 30 seconds to 1 minute. 

4) Pour tomato mixture into onion pot. Scrape browned bits with the back of your spoon, if you have 'em. Drop heat to medium-low and cook about 15 minutes, until chili has a more chili-like consistency. Stir occasionally.

5) After 15 minutes, add corn and cilantro. Stir. Heat until corn is warmed through. Salt and pepper to taste. Serve.

Approximate Calories, Fat, and Price Per Serving
For five servings: 292 calories, 7.9 g fat, $1.08

Calculations
1 (28-ounce) can diced tomatoes: 163 calories, 0 g fat, $1.89
2 (15-ounce) cans beans (see note), rinsed: ~680 calories, ~6 g fat, $1.50
2-3 teaspoons minced chipotle chiles in adobo sauce: 6 calories, 0.1 g fat, $0.30
2 teaspoons sugar: 33 calories, 0 g fat, $0.02
salt and ground black pepper: negligible calories and fat, $0.01
2 tablespoons vegetable oil: 247 calories, 28 g fat, $0.18
1 onion, minced: 46 calories, 0.1 g fat, $0.30
3 tablespoons chili powder: 71 calories, 3.8 g fat, $0.12
2 teaspoons ground cumin: negligible calories and fat, $0.02
3 garlic cloves, minced: 13 calories, 0 g fat, $0.12
1-1/2 cups frozen corn, thawed: 199 calories, 1.6 g fat, $0.60
2 tablespoons minced fresh cilantro: negligible calories and fat, $0.33
TOTAL: 1458 calories, 39.6 g fat, $5.39
PER SERVING (TOTAL/5): 292 calories, 7.9 g fat, $1.08

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Posted in: Chili,Mains,Vegan,Vegetarian

Veggie Might: Camp Stove Veggie Chili

Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism.

Greetings from Stunning Jackson Hole, Wyoming™.

I’ve used that phrase so many times in the past few days I’ve decided to trademark it. Or at least the Jackson tourism board should start giving me commission. Either way, I’m writing this post after four days the shadow of the Grand Tetons, and I still can’t believe my eyes.

As you may have guessed, I’m on vacation. One of my good friends from college, AD, lives here in Jackson. An East Coast transplant with an outdoorsy streak, she’s done a great job of acclimating to the western life and extreme weather of high mountain country. Of course, she’s also hiked Mt. Kilimanjaro, so there’s that.

A quick Jackson primer:

• Jackson Hole is the valley between the Grand Teton and the Gros Ventre mountain range, named for 19th century fur trapper David E. Jackson.
• Jackson, WY is the town, and the town is in Jackson’s Hole.
• Jackson residents elected the first all-woman city government in the U.S. in 1920.
• It is home to the National Elk Refuge, a swath of flatland where elk migrate and feed in the harsh 8-month winter.
• Grand Teton National Park, Yellowstone’s oft-forgotten, but magnificent stepsister is here.
• They tell me there is skiing.

We will not ski. For one thing, I don’t ski. For another, I chose to visit in one of the 3 months of not-winter they have in Jackson. Though, to me, it’s pretty chilly. The day I left NYC, it was 90º and humid; that evening in Jackson Hole, it was in the low 30s and dry, dry, dry. And we went to a barbecue. Outside.

We did kayak and camp in Grand Teton National Park over the weekend. AD was excited to kayak-camp, because she normally backpacks, which means bringing as little stuff as possible. Her eyes lit up as she realized all the stuff we could cram in the kayak hulls among the tents and sleeping bags: wine, non-dehydrated fruit, yogurt, wine.

I asked if it was too cliché to make s’mores. “No!” she exclaimed. “I usually don’t because it’s just more stuff to weigh down your pack. That’ll be fun.” I got what she was saying, but how heavy are marshmallows and graham crackers?

Since in her mind we had no weight restrictions (She did mention, but glossed over, the fact that we’d be carrying these stuffed kayaks over a 200 yard portage between lakes.), we decided to make veggie chili for supper at the campsite. Oh, my arms.

Before heading out, we prepped all the ingredients for the chili and put them into zipper bags or plastic containers. Even the spices got measured and mixed into a baggie. Oil was poured into a little travel bottle for just such a purpose. AD has done this before.

Once we arrived at String Lake, packed the kayaks, and embarked, New York City was a million miles away. The portage was worth it, because on the other side lay Leigh (!) Lake. The journey was dreamlike.

I paddled gleefully, though at first with a bit of beginner’s apprehension. It had been several years since I’d been in a kayak, the last time on the Hudson River. The lake was calm, and the sun was beginning to set. Rising up from the water, Mt. Moran begged us across.

At campsite 16 in the Leigh (!) Canyon, we secured our food in the bear box while we set up our tents. But it didn’t stay there long. We were starving. As the sun set over the lake, we sipped wine and seltzer with lime (I’m like that) while preparing our well deserved camp-side meal.

Beaver Dick Leigh, that was good chili! AD says her lips are still burning, so I may have over done it on the cayenne. I get a little heavy-handed with that stuff. JK raved that he didn’t miss the meat either, this from a farm-raised Nebraskan. I take that as high praise.

Paired with backpack-ready camp-stove corn bread, this might have been one of the best meals I’ve ever eaten. Chili is so easy, and so fulfilling. It’s hearty, tasty, and when you cook it in the middle of the Wyoming wilderness, pretty dang satisfying. I may never come home.

Camp Stove Veggie Chili
Serves 6 regular people or 3 really hungry campers

1 15 oz can black beans
1 15 oz can kidney beans
2 tsp extra virgin olive oil
1 large onion, diced
1 medium yellow bell pepper, diced
1/2 orange bell pepper, diced
3 cloves garlic
1 15 oz can diced tomatoes
1/2 cup textured vegetable protein + 1/2 cup water to rehydrate
2 tbsp brown sugar
1 tbsp cumin
1 tbsp chili powder
1 tsp salt
1 scant tsp cayenne pepper (I used a bit more than scant.)

1) In the oil, sauté onions, peppers, and garlic in large saucepan until onions are soft and translucent.

2) Add sugar and spices to veggies and brown for 2 to 3 minutes.

3) Add tomatoes and beans to veggies and stir.

4) Mix TVP (textured vegetable protein) in water and let rehydrate for a minute or so, and then add to chili.

5) Simmer for as long as you can stand it (at least 20 minutes is recommended, but we didn’t have that much fuel in the camp stove thingy and we were really hungry).

6) Stuff it in your face. Follow with s’mores.

Approximate Calories, Fat, and Price per Serving
193.7 calories, 2.6g fat, $1.12

Calculations
1 15 oz can black beans: 330 calories, 3g fat, $0.79
1 15 oz can kidney beans: 330 calories, 3g fat, $0.79
2 tsp extra virgin olive oil: 80 calories, 9.3g fat, $0.06
1 large onion: 40 calories, .2g fat, $.50
1 medium yellow bell pepper: 51 calories, 0g fat, $1.67
1/2 orange bell pepper: 25 calories, 0g fat, $.83
3 large cloves garlic: 12.6 calories, 0g fat, $0.04
1 15 oz can diced tomatoes: 32 calories, 0g fat, $1.19
1/2 cup textured vegetable protein: 160 calories, 0g fat, $0.55
2 tbsp brown sugar: 102 calories, 0g fat, $0.16
1 tbsp ground cumin: negligible calories and fat, $0.03
1 tbsp chili powder: negligible calories and fat, $0.03
1 tsp salt: negligible calories and fat, $0.02
1 scant tsp cayenne pepper: negligible calories and fat, $0.02
Totals: 1162.6 calories, 15.5g fat, $6.69
Per Serving: 193.7 calories, 2.6g fat, $1.12

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Posted in: Chili,Mains,Vegan,Vegetarian,Veggie Might

Turkey Chili with Beans: Comfort Me with Chili

Edited 3/26/10 to add: Hi there, folks from CNN! Hope you dig this chili. If you find it a bit complicated, this Easy Bean Chili recipe from Cook's Illustrated may be a good option.

When you hit your 30s, you begin to find that your generation’s grandparents aren’t around so much anymore. Most have passed on, many are incapacitated, some are squeaking by, and a lucky few are still spry teenagers concealed behind nonagenarian wrinkles and Christmas sweatshirts. Age has to happen to everyone, I guess. The certainty of passing time is hard to comprehend, and I assume, even tougher to confront with anything resembling grace. But somehow, folks manage.

My remaining grandma passed away last year. The Boyfriend’s moved on early Wednesday morning. They were lovely ladies whose lives couldn’t have been more unalike. The Midwesterner was by all accounts a good cook and talented artist. The New Yorker - well, not so much with the cooking. But she loved us pretty hard. And I loved her for it.

What any of this has to do with food is minor or momentous, depending on your point of view. Home-cooked meals can be a bittersweet reminder of gatherings and kitchen sessions gone by, or a warming, filling comfort in times of emptiness. Good dishes won’t replace people by any means, but for ten seconds, it might make their absence sting a bit less.

With that, here’s today’s recipe. It’s a Turkey Chili with Beans based on the February 1997 issue of Bon Appetit. I made it Wednesday night for The Boyfriend, and included a long list of reader review alterations that I won’t regale you with. Just know the end product was a metric ton of the best turkey chili I’ve ever had. If you make it, try to create your own chili powder (recipe included below) or use a salt-free mix. A lot of the store-bought mixes have extra NaCl in them, which could throw off the taste a bit.

Hope you enjoy the food, and in the meantime - here’s to you, R and H.

Turkey Chili with Beans
Serves 8 generously
Adapted from Bon Appetit/Epicurious.

1 tablespoon vegetable oil
2 medium onions, chopped
2 large cloves garlic, minced
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 pounds lean ground turkey
1/4 cup chili powder (Recipe below. – Kris)
2 bay leaves
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1 28-ounce can whole tomatoes, undrained
1 2/3 cups beef stock or canned beef broth
1 1/3 cups amber beer (I used Dos Equis XX Ambar. – Kris)
1 8-ounce can tomato sauce
1 15-ounce can small white beans, rinsed, drained
1 15-ounce can pinto beans, rinsed, drained
1 15-ounce can pink kidney beans, rinsed, drained

Serving suggestions: Chopped red onion, chopped fresh cilantro, plain low-fat yogurt or light sour cream

1) In a large pot or Dutch oven, heat oil over medium heat. Add onions. Cook about 9 minutes, until soft and slightly browned, stirring occasionally. Add garlic. Cook until fragrant, about 30 seconds. Add oregano and cumin. Cook another minute, stirring all the way.

2) Jack heat up to medium-high. Move veggies to perimeter of pan. Add turkey. Cook until slightly browned, breaking up the meat as you go along. Add chili powder, bay leaves, cocoa powder, salt and cinnamon. Stir everything together. Add undrained tomatoes and juices. Break tomatoes up with your spoon. Add stock, beer, and tomato sauce and bring to boil. Cut the heat back to medium-low and simmer about 45 minutes, stirring occasionally.

3) Add beans. Cook until warmed through, about 10 minutes. Fish out bay leaves and throw them in the garbage. Serve with topping suggestions.

Homemade Chili Powder
Makes a little more than ¼ cup
Adapted from Recipe Zaar.

2 tablespoons paprika
2 teaspoons oregano
1 1/4 teaspoons cumin
1 1/4 teaspoons garlic powder
1 1/4 teaspoons cayenne pepper
3/4 teaspoon onion powder

1) Mix'em up.

Approximate Calories, Fat, and Price per Serving
362.6 calories, 9.5 g fat, $1.03

Calculations
1 tablespoon vegetable oil: 124 calories, 14 g fat, $0.06
2 medium onions, chopped: 92 calories, 0.2 g fat, $0.38
2 large cloves garlic, minced: 9 calories, 0 g fat, $0.03
1 1/2 teaspoons dried oregano: 5 calories, 0.2 g fat, $0.03
1 1/2 teaspoons ground cumin: negligible calories and fat, $0.03
1 1/2 pounds lean ground turkey: 974 calories, 48.7 g fat, $2.49
1/4 cup chili powder (Self-made mix. – Kris): 71 calories, 2.4 g fat, $0.18
2 bay leaves: negligible calories and fat, $0.06
1 tablespoon unsweetened cocoa powder: 12 calories, 0.7 g fat, $0.08
1 1/2 teaspoons salt: negligible calories and fat, $0.02
1/4 teaspoon ground cinnamon: negligible calories and fat, $0.10
1 28-ounce can whole tomatoes: 151 calories, 1 g fat, $0.79
1 2/3 cups beef stock or canned beef broth: 28 calories, 0.9 g fat, $0.41
1 1/3 cups amber beer: 136 calories, 0 g fat, $1.75
1 8-ounce can tomato sauce: 86 calories, 0.5 g fat, $0.34
1 15-ounce can small white beans, rinsed, drained: 498 calories, 1.2 g fat, $0.50
1 15-ounce can pinto beans, rinsed, drained: 366 calories, 3.5 g fat, $0.50
1 15-ounce can pink kidney beans, rinsed, drained: 349 calories, 2.6 g fat, $0.50
TOTAL: 2901 calories, 75.9 g fat, $8.25
PER SERVING (TOTAL/8): 362.6 calories, 9.5 g fat, $1.03

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Posted in: Chili,Mains,Meat and Fish

What's in a Name: Light Leftover Turkey Chili ... Stew ... Chili

Today’s recipe discussion will take place in the form of a one-act play.

Characters
ME: a tall, brunette Brooklynite whose kitchen skills are tapped after cooking two Thanksgiving dinners for 24 people.
MY BRAIN: a floating, squishy mass of neurons and synapses that directs ME where to go and what to do (some of the time, successfully)

Setting
November, 2007. A blue kitchen with inadequate cabinet space. ME is leaning on the counter, ruminating.

ME (out loud): Man. I’ve just arrived home from three incredibly loud days with my family. And despite shoveling comestibles into my seemingly never-ending stomach for 72 hours straight, I’m still hungry. How could this have happened?

MY BRAIN enters from the backyard.

MY BRAIN: Well, ME, it could be your age or your metabolism. Or, maybe you should stop hanging out exclusively in the kitchen when you’re home.

ME: AUGH! Dear god, what ARE you?

MY BRAIN: I’m your brain, freed temporarily from your skull for the sake of a blog post.

ME: Oh. Whew. I thought you were a mugger or something. Though, you have no arms, so I guess that would be kind of hard.

MY BRAIN: Yes. My lack of appendages makes it very difficult to stab things. (ME takes a step back.) Anyway, what were you thinking about for dinner?

ME: Well, I have 20 ounces of leftover Thanksgiving turkey and a few cans of beans. Maybe an onion? That’s pretty much it.

MY BRAIN: Chili, my dear. Go with the chili.

ME: Chili! Of course. I should have thought of that ... which I guess I technically did … hmm. We might have canned tomatoes - a 28-oz can of Redpack diced plum, I think.

MY BRAIN: Great! Diced tomatoes make it more of a stew, but it’s a good thing, methinks. Since you’re using turkey that’s already been cooked, the extra tomato will keep it moist.

ME: But won’t all this canned food take me dangerously close to She Who Shall Not Be Named territory?

MY BRAIN: Er, maybe. But the end product will be so tasty! AND I’ll conveniently forget this ever happened! That way, you won’t feel the Semi-Homemade guilt, and no one will know.

ME: But it’s going in a blog post.

MY BRAIN: Er, right. Hey! Look over there! A shiny thing!

ME: Oooo. Shiny thing.

~Fini~

(Side Note: I had no idea what to call this in the end, but it was good. Real good. And it’s a stellar way to rid yourself of turkey on the brink of spoiling.)

(Side Note #2: My calculations are based on 10 oz. of dark meat and 10 oz. of white meat.)

Leftover Turkey Chili … Stew … Chili
6 ample servings
Inspired by All Recipes.

1 T olive oil
1 onion, chopped
2 cloves garlic, minced
1 to 1-1/2 lbs leftover turkey, cut into ½” chunks
21 oz diced tomatoes
1 14 oz can kidney beans, liquid included
1 14 oz can black beans, liquid included
1 tablespoon dried oregano
1 tablespoon dried basil
1-1/2 tablespoon chili powder
2 t cumin
dash cayenne pepper
1 tablespoon red wine vinegar
Salt and pepper to taste

1) Over medium heat, saute the onion and garlic in the olive oil until soft.

2) Add the turkey and cook just long enough so it’s warm.

3) Add the tomatoes, beans, oregano, basil, chili powder, cumin, cayenne pepper, and red wine vinegar. Stir.

4) Turn heat to low, cover, and simmer for 45-50 minutes.

5) Remove cover and let liquid reduce for 15-20 minutes.

6) If necessary, season to taste. (My bird was brined, so the chili didn’t need much salt. - Kris) Serve with grated cheddar if you’re feeling saucy.

Approximate Calories, Fat, and Price per Serving
327 calories, 10.6 g fat, $0.63

Calculations
1 T olive oil: 120 calories, 14 g fat, $0.08
1 onion: 46 calories, 0.1 g fat, $0.20
2 cloves garlic: 10 calories, 0 g fat, $0.10
1 to 1-1/2 lbs leftover turkey: 1038 calories, 44.2 g fat, $0.80
21 oz diced tomatoes: 118 calories, 0 g fat, $1.27
1 14 oz can kidney beans: 315 calories, 3.5 g fat, $0.50
1 14 oz can black beans: 315 calories, 1.75 g fat, $0.50
1 T dried oregano: negligible calories and fat, $0.06
1 T dried basil: negligible calories and fat, $0.06
1-1/2 T chili powder: negligible calories and fat, $0.06
2 t cumin: negligible calories and fat, $0.04
dash cayenne pepper: negligible calories and fat, $0.01
1 T red wine vinegar: negligible calories and fat, $0.08
Salt and pepper to taste: negligible calories and fat, $0.02
TOTAL: 1962 calories, 63.55 g fat, $3.78
PER SERVING (TOTAL/6): 327 calories, 10.6 g fat, $0.63

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Posted in: Chili,Mains,Meat and Fish