Smoky Three Bean Beef Chili

Fall is here. This weekend we're in Whistler, BC. My favorite seasons to visit Whistler are summer and fall. Obviously, I'm not a skiier - I took a few snow boarding lessons but they weren't money well spent! I'll stick to running. Anyways, Whistler in fall is beautiful - a full palate of colours are awaiting outside my door. Walking through and around the village is always time well spent.

Whistler, BC. Snow will be here soon.

With fall comes cooler temperatures and cravings of warmer comfort foods. Chili, like this three bean beef chili, is perfect for cool days, and even cooler evenings. Add some warm, fresh bread and you've got a perfect meal to enjoy the colors of fall as the sun sets over the mountain.

Ingredients

1.5 lb ground beef

1 can (15.5 oz) black beans, drained and rinsed

1 can (15.5 oz) kidney beans, drained and rinsed

1 can (15.5 oz) white cannelloni beans, drained and rinsed

2 tbsp tomato paste

1 large onion

6-8 cloves garlic, crushed

1 tbsp liquid smoke

1 tbsp chipotle powder

2 tsp smoked paprika

1 tbsp ground cumin

1 28 oz can tomato sauce

2 cups tomato puree or beef broth

2 cups shredded cheese to garnish

green onions to garnish

Instructions

1. Over medium high heat, brown beef in large, heavy bottom pot.
2. Remove beef to a bowl and leave fat in pan. Add onions.
3. Saute for 3 minutes.
4. Add garlic and saute another minute.
5. Add tomato paste and stir for 2 minutes.
6. Add beef and stir. 
7. Add sauce and puree or stock.
8. Add all beans.
9. Add chipotle, cumin, liquid smoke, paprika.
10. Stir and simmer for at 1 hour over medium low heat.
11. Serve with cheese, and green onions if desired.

Quinoa with black beans and mushrooms

It's almost a new year so that means new resolutions about eating healthier and exercising more. I can't help you with the exercise part but here's an easy recipe featuring quinoa and beans which will increase your fibre intake and if you use it as an entree you can skip a red meat serving!

Ingredients
3/4 c quinoa
1 can black beans
1 medium onion, chopped
2 cups sliced mushrooms
1 cup corn kernels
4 cloves garlic, chopped small
1 tbsp grated ginger
1 tsp cumin
1 c water
1/2 c white wine
1/2 tsp salt
1 tsp ground pepper
1/2 tsp ground chipotle pepper
2 tsp oil
2 tsp butter


What to do
1. In a large pot, add oil and butter to sauté onions and mushrooms over medium heat for 5 minutes.
2. Add garlic, ginger,cumin,chipotle and salt and pepper. Sauté for 1 minute.
3. Add quinoa, water and wine.
4. Bring to boil.
5. Reduce heat and simmer for 20 minutes.
6. Add beans and corn and heat for additional 5 minutes.
7. Serve.

Pineapple-Blackbean Couscous

Ingredients
1 cup whole wheat couscous
1 can black beans (about 1 - 2 cups)
1/4 pineapple, diced
1 tbsp butter
1/2 tsp garlic powder
1 tbsp rice vinegar (optional)
Salt and freshly ground pepper

What to do
Boil 1 cup water in medium sauce pan.
Add couscous and give a quick stir.
Cover and remove from heat.
Let sit covered for 5 minutes.
Add garlic powder.
Add beans.

Over medium heat, melt the butter.
Add the pineapple and saute until carmelized (about 10 minutes). Stir frequently to avoid burning.
Remove and place in couscous along with any extra sauce in pan.
Gently mix and season with salt and pepper.
Let sit for an hour before serving or put in fridge for later use.
Delicious cold or at room temperature.

Goes well with Jerk Chicken!

Roasted Corn and Black Bean Salsa

By the end of the week I had what seemed like a bushel of tomatoes on my counter. I didn't feel like making tomato sauce but some fresh salsa with home-baked tortillas sounded like the perfect Friday night treat!


The great thing about salsa is that pretty much anything goes. In this recipe, I used tomatoes, canned black beans and roasted corn as the main ingredients with cilantro, lime and a bit of chipotle sauce to finish it off.


The sweetness of the roasted corn really makes this salsa! I actually broiled it because we were out of propane. I shucked it and stuck it right under the heat until the kernels darkened (rotate it so it broils evenly).


Don't get too caught up in the quantities - just throw in whatever feels right or is on your counter!

Ingredients
2 large tomatoes, diced
1/4 cup chopped cilantro
juice of 1 lime
1 small can of black beans
1/2 red onion, diced
1 medium jalepeno, diced
1 ear of corn, roasted or broiled
dash of cumin
couples dashed of chipotle hot sauce
dash of salt


What to do:
Cut niblets off ear of corn.
In a large bowl, combine all ingredients.
Serve immediately or refrigerate until needed.

Smokin' Turkey Chili

Those of us with left over turkey, please raise your hand!!!

We roasted a 19lb gobbler and I was worried it might not be enough for our table of 12. In the end, there was no need to worry as there was enough for  2nds and a few 3rds. There was also more than enough for leftovers.

To make sure none of the turkey went to waste, I decided to make turkey chili and freeze it for lunches in the New Year. And although gluttony is a definite Christmas tradition, the New Year will bring renewed thoughts of a healthy eating so little added fat and lots of added fibre make this a delicious and healthy left over dish!

This recipe also reminds me of the thanksgiving back in university that I made a big pot of turkey chili for a group of friends....it wasn't until we were almost done eating that I realized I forgot to put turkey in it!!!! Lol.

Ingredients:

• 2-3 cups of diced, cooked turkey
• 2 large cans of diced tomatoes
• 1 can (14 oz) white beans, rinsed
• 1-2 cans (14oz) black beans, rinsed
• 1 jalepeno, diced (keep seeds in if you like it on the hot side)
• 1-1/2 teaspoons cumin
• 1 cup ketchup
• 1 teaspoon hot sauce (I like chipotle sauce)
• 2 tablespoons honey
• 2 large onions, chopped
• 1 large red sweet pepper, chopped
• 3 cloves garlic, diced
• 1 teaspoon liquid hickory smoke

What to do:

1. Until transparent, saute over medium heat onions, red pepper, and jalepeno in pan lightly coated with cooking spray. (about 5 minutes).
2. In large pot, add all ingredients including sauteed vegetables.
3. Simmer over medium heat until heated through and bubbling.
4. Serve or place into smaller containers and freeze for future use.

"Bean" there, done that! Molasses Baked Beans

Baked beans on the East Coast of Canada is a comfort food. Whether they're home-made or from a can doesn't matter, they always taste great. As a kid, we often had them on top of buttered toast or as a side dish.


I have to be honest and tell you I haven't made baked beans from scratch in a very long time. Instead, I "cheat" and start with canned beans, add a handful of this and a handful of that and then bake them again. After a couple of hours the sauce becomes thick and rich and sweet...mmm.

Last night we had them with pulled pork sandwiches...a perfect meal.

Ingredients
4 cloves of garlic, minced
2 tsp worstshire
2 heaping tbsp grainy mustard (but any type will work)
1 large onion, chopped
1/2 cup bbq sauce or ketchup
1/4 cup molasses
1/4 cup brown sugar
1 tsp powdered ginger
3 cans baked beans - I prefer Bush's vegetarian beans
1 can white beans

What to do:
1. Preheat oven to 325 degrees.
2. Throw every thing in a large oven-proof casserole dish.
3. Stir.
4. Bake for 2 - 2.5 hours.

Note: DO NOT put cover on baking dish or sauce will not thicken. Enjoy!