Toasty Warm Dinner for a Cold Day

When the outside temperature doesn't break 17 degrees, you know you're better off inside...with a big ol' pot of chili. Which is exactly how my evening began.

But first, I'm happy to report that we're back in the hot water business at the Hungry Spoon household. The hot water heater installation was a success, so I can now resume a regular shower schedule. I'm sure everyone around me is just as happy as I am about this.

As a result of hanging out with the plumber all day, Adam was thankfully home to whip up a batch of Thai Coconut Curry Chili. It was teasing me with its delicious spiced curry aroma when I walked in the front door from work.

This Thai Chili recipe, featured in the most recent issue of Clean Eating Magazine, barely resembles the traditional chili you're accustomed to. This baby is loaded with sweet potatoes, bulgur, coconut milk, and curry powder, among other tasty ingredients. And although I don't like hot n' spicy foods, this recipe could easily be made hot n' spicy to your liking.

Now that my belly is full o' chili, I'm off to bake some Outrageous Brownies for a few holiday packages that need be mailed tomorrow. Is anyone else's stand mixer begging for mercy from all of the holiday baking?

Do you have a favorite chili variation?

Thai Coconut Curry Chili

(adapted from a recipe in Clean Eating Magazine)

The coconut milk adds a welcome creaminess to this curried chili recipe. As with most soups, the fantastic flavor in this recipe will certainly only improve with time, so this would a great recipe to make the day before serving.

Ingredients:

• 2 tsp. curry powder
• 1 tsp. ground cumin
• 4 cups low-sodium veggie broth
• 1/2 cup uncooked bulgur
• 1 cups of cubed, uncooked sweet potato
• 1 large green bell pepper, chopped
• 1 small onion, diced
• 4 cloves of garlic, minced
• 2 cans (15 oz. each) kidney beans, rinsed and drained
• 1/2 cup light coconut milk
• 2 cans (15 oz. each) diced tomatoes, drained
• Ground black pepper to taste

Directions:

1) In a large soup pot, combine the spices, broth, bulgur, sweet potato, bell pepper, onion, and garlic. Set on high heat and bring the mixture to a boil. Cover, reduce heat to medium-low and cook for 10 minutes.

2) Add beans, coconut milk, and tomatoes to the pot. Stir and cook uncovered until the chili is thick and the bulgur is tender, about 10 - 15 minutes. Add ground black pepper to taste. (We found that the chili thickened even further after allowing it to sit, removed from the heat for about 10 minutes).

Bean-Lovin' Woman

Beans, beans

The magical fruit

The more you eat, the more you....

LOVE THEM!

It's true: I'm a bean-loving woman. No apologies.

Roasted chickpeas? You bet.

Black bean quesadillas? Perfection.

Garlicky White Bean Dip? Oh, yes.

Tonight's dinner? A classic, perfectly-seasoned Vegetarian Black Bean Chili, recipe courtesy of (you guessed it!) the Moosewood Collective.

When it comes to chili, I rarely follow a recipe. Instead, you'll find me dumping every chopped vegetable and available bean in a pot, sprinkling in spices in unknown amounts, and "seasoning to taste" until I'm ready to eat.

Adam, however, prefers a little more guidance in his chili-creating, and since he was the head chef tonight (score!), he went with a by-the-book Moosewood recipe. No complaints here.

I found myself in bean n' veggie heaven after the first spoonful.

I have to admit, this is the perfect recipe to get you in the mood for fall (Sweaters, anyone? Did I hear pumpkin-carving?). Added bonus: the awesome healthiness factor! After you make a full pot, you've got a week's worth of healthy lunches.

We enjoyed our chili with leftover Herb n' Cheese Moosewood muffins. If you're feeling a little crazy, go ahead and top your bowl of bean-lovin' goodness with some shredded cheddar cheese and chopped avocado.

What recipe gets you in the mood for fall?

Festive Black Bean Chili

(A recipe from Moosewood Restaurant's Low-Fat Favorites cookbook)

This recipe truly needs no tweaking--I think they've definitely got it right! However, there's always room for adaptation, so make any changes needed to fit what's in your fridge (or your most current craving). Avocado makes the perfect topping :)

Ingredients:

• 2 cups chopped onion
• 4 garlic cloves, minced
• 1/2 cup water (or veggie broth)
• 1 TBSP ground cumin
• 1 TBSP ground coriander
• 1 cup salsa
• 2 green and/or red bell peppers, chopped
• 3 cups cooked black beans (two 15 oz. cans, drained and rinsed)
• One 28 oz. can of whole or diced tomatoes, with the juice
• 2 cups fresh or frozen corn kernels
• salt and pepper to taste
• Tabasco or hot sauce to taste (not for me!)
• Optional assorted toppings: fresh cilantro, chopped avocado, shredded cheese, etc.

Directions:

1) In a soup pot, cook onions, garlic, and water or broth on high heat, stirring constantly, for about 5 minutes. Add the cumin and coriander, and stir on high heat for one minute. Stir in the salsa and bell peppers, lower the heat, cover, and simmer for about 5 minutes, stirring occasionally. Add the beans and tomatoes, simmer for 10 minutes. Add the corn and continue to cook for 10 minutes. Season with salt and pepper. Top individual servings with toppings, if desired. (we just stuck with the cilantro tonight)

2) Enjoy your bean-tastic dinner!