Your Life A to Z Recipe: Thursday, November 7, 2013: Spicy Two Bean Spicy Chili

Print
Email
|

by By: Chef Maggie Norris, Whisked Away Cooking School

azfamily.com

Posted on November 7, 2013 at 7:00 AM

Updated Thursday, Nov 7 at 11:59 AM

Your Life A to Z Recipe: Thursday, November 7

By: Chef Maggie Norris, Whisked Away Cooking School

Spicy Two Bean Spicy Chili
Bon Appetit
Yields: 4 servings


1 tablespoons olive oil
1/2 onion, chopped
1 carrots, peeled, thinly sliced
1/2 red bell pepper, seeded, chopped
1 1/2 large jalapeño chilies, seeded, minced (about 4 1/2 tablespoons)
1/2 28-ounce can crushed tomatoes with added puree
1 1/2 cups water
1 15-ounce cans black beans, rinsed, drained
1 15-ounce cans kidney beans, rinsed, drained
1/4 cup bulgur*
1 tablespoons white wine vinegar
2 1/2 garlic cloves, minced
1 tablespoons chili powder
3/4 teaspoons ground cumin
3/4 teaspoons ground coriander
1/4 teaspoon ground cinnamon

Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add onion, carrots, red bell pepper, and jalapeños and sauté until onion and carrots are almost tender, about 8 minutes. Add tomatoes, 3 cups water, beans, bulgur, white wine vinegar, garlic, and spices. Bring to boil. Reduce heat to medium-high and cook, uncovered, until bulgur is tender and mixture thickens, stirring often, about 20 minutes. Ladle chili into bowls and serve.

* Also called cracked wheat; available at natural foods stores and supermarkets.

Quinoa and Chicken Bake
Bon Appetit
Yields: 4 servings

 
1 cup quinoa
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish
Preheat the oven to 400 degrees F.
 
Cook quinoa per the package instructions.  Put into a large bowl.
 
Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the quinoa. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the quinoa mixture. Bake until the top is golden brown, about 30 minutes.



 






 


 

Print
Email
|
Recipes A to Z Video
More Video