Warm up with ... Three Bean Chili with Banana Cornbread Muffins

Really, it's not that cold here, but I am a sucker for chili and soup.  I just love to make a big pot at the beginning of the week so I have leftovers for lunch.  So, last night, I made it a Meatless Monday and made this Three Bean Chili that I saw in Cooking Light magazine.  I don't like to cook different things for us and our daughter, so I learned a trick.  If I wrap anything up in a tortilla she eats it.  She calls it a "turrito."  So, Naomi enjoyed a "turrito" with the chili in the middle with some cheese sprinkled on top.

I also made these wonderful banana cornbread muffins to go along with our chili.  I will include both of the recipes.

Happy Dinner!!!

Three Bean Vegetarian Chili

Ingredients:

• 2 red bell peppers
• 3 tablespoons EVOO
• 1 cup chopped onion
• 2 teaspoons ground cumin
• 1 teaspoon crushed red pepper
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 4 garlic cloves, thinly sliced
• 2 cups organic vegetable broth
• 1.5 cups peeled, cubed butternut squash (I cheated and found some frozen)
• 1 (28oz) can tomatoes, undrained and chopped
• 1 can each:  pinto, cannellini, and red kidney beans, drained
• 1/2 cup sliced green onions

Directions:

1.  Preheat broiler.
2.  Cut bell peppers in half length wise.  Remove and discard seeds.  Place pepper halves, skin up, on a baking sheet and broil until charred, about 15 minutes.  Place in a ziploc or brown bag and let sit for about 15 minutes so the skins can cool and will peel easily.  Then, peel and chop the peppers to add to the chili.  
3. Heat a dutch oven over medium-low heat.  Add oil to the pan; swirl to coat.  Add onion, cook until translucent.  Stir in cumin and next 4 ingredients; cook 2 minutes, stirring frequently.  Add bell peppers, broth, squash, and tomatoes; bring to a simmer.  Cook 20 minutes (if you use frozen squash, it doesn't even need 20 minutes).  Add beans, simmer 10-20 minutes to blend flavors.  Sprinkle with green onions on top.  

Best Banana Corn Muffins

This recipe is fool-proof and goes great with a variety of meals.

Ingredients:

• 3/4 cup freshly milled flour (or whole-wheat flour)
• 3/4 cup freshly milled corn meal (or corn meal from a package)
• 3/4 tsp. salt
• 2 1/2 teaspoons of baking powder
• 3/4 cup milk
• 2 Tablespoons of honey
• 1 egg
• 2-3 Tablespoons of melted butter (or a little bit of olive oil, if you are lazy like me)
• 2-3 ripe mashed bananas

Combine the dry ingredients.  Add milk, honey, egg, and melted butter.  Mix well.  Bake in a greased muffin pan at 425 for about 10-12 minutes.  You can also use all corn meal, but the result is a little bit drier.  

Honestly, if you don't want to go through this trouble, you can always add some ripe bananas to a box of jiffy corn muffins.  I think it would turn out just as good!

Enjoy!

Add Some Spice to Your Life: Chicken Coconut Curry Soup

You'll be singing, "There's a party in my tummy, so yummy, so yummy" after trying this one (If you have a toddler at home you understand this reference :)).  It was wonderful.  I think magic happens when you mix curry and coconut milk.  I am not a master at the task as of yet, but I am working on it.  I have learned, if you use curry paste, rather than curry powder, your dinner is exponentially better (how's that from a math teacher, I wonder if my former students read this and roll their eyes .... probably).  I use a brand called, Patak's.  I know that there are others, but this one tastes great.  I use it for a variety of recipes and it is worth every penny.  Just be sure to refrigerate it after opening.  Here is a picture of the label of the curry paste and from the coconut milk I used:

    

Yes, the coconut milk is from one of my favorite stores on earth, Trader Joe's.  I think we keep them in business and we are a family of three.  We are there every week, at least once. Their products are great.

Thai flavors are one of my husband's favorite, so I decided to surprise him tonight with this one.  He gave it some rave reviews.  So, if you are feeling a little brave, try this one on a cold night.  I served this with some fresh bread and a mixed greens salad.

Chicken Coconut Curry Soup

Ingredients:
2 tablespoons olive oil
2 carrots peeled and finely chopped
1/2 an onion chopped finely
1 red bell pepper, chopped finely
1 cup chopped chicken meat (white or dark meat)
1 cup cooked brown rice
2 tablespoons red curry paste (such as Patak's, although I think I added 3)
3 tablespoons brown sugar
14 oz. can of coconut milk (I am sure if you buy the full fat it is extra creamy)
2 cans of chicken broth (warning, if you buy low sodium you will want to add salt to this)
cilantro, for garnish (optional)

Directions:
In a dutch oven, heat olive oil with onions, carrots, and red bell pepper.  Cook about 5 minutes until the onions are translucent.  Add the chicken, rice, curry paste and brown sugar.  Stir until well blended.  At this point, the mixture will be pretty thick.  Slowly add the chicken stock loosening any brown bits from the pan and then add the coconut milk.  Simmer for 15-20 minutes and serve hot.

Pretty easy for a weeknight meal, especially if you cook some of this ahead of time.  I usually cook up a bunch of chicken early in the week and then use it throughout in different dishes.  This saves on prep time and won't allow me to make any excuses!  I hate throwing away food.  I found this recipe at Sweet Savory Life, and followed it almost exactly.  She said you can add fish sauce, and some other garnishes but I didn't mess with all that.