Meatless chili helps chase away the chill
Warming up on cold days can be a challenge, especially when the weather outside is frightful. Bundling up near the fireplace is one way to keep warm, as is dining on hearty meals that have staying power.
Chili is a cold-weather staple that is full of delicious, fresh ingredients. A little chili goes a long way, and it can be spiced up to increase its warming power. This recipe for “Kidney Bean Double Chili” courtesy of John La Puma, M.D., ChefMD, is a healthy take on this beloved, hearty dish.
Kidney Bean Double Chili Servings: 4
2 large poblano chili peppers, seeded, chopped*
4 cloves garlic, minced
8 ounces frozen beef flavored crumbles, such as Boca or Beyond Beef brands
1 tablespoon chili powder, such as ancho or chipotle chili powder by McCormick brand
2 teaspoons dried Mexican oregano 1 cup chipotle salsa, preferably Frontera brand
2 15- or 16-ounce cans no salt added kidney beans, rinsed, drained
2 medium yellow summer squash or yellow zucchini, cut into 1⁄2-inch chunks (2 cups) 1⁄2 cup reduced fat sour cream
1⁄4 cup chopped cilantro or flat leaf
parsley
Cook chili peppers and garlic in a large saucepan coated with cooking spray over medium heat for 2 minutes. Add frozen crumbles, chili powder and oregano and continue to cook 1 minute. Stir in salsa. Cover and reduce heat to medium-low. Cook 5 minutes or until chili peppers are tender. Stir in beans and 1 cup water. Stir in squash. Cover and cook until squash is tender, 8 to 10 minutes. Season to taste with salt, if desired. Ladle into shallow bowls; top with sour cream and cilantro.
*If fresh poblano chili peppers are not available, substitute 1 or 2 jalapeno chilies, minced and seeded, and add 1 large green bell pepper, diced. If chipotle salsa is not available, substitute your favorite salsa and add hot pepper sauce to taste. Ancho or chipotle chili powder will give the dish more heat than regular chili powder. Beef stock may replace the 1 cup water.
• To soften food that is stuck on a pan, try soaking it overnight with fabric softener. Just fill the pan with enough water to cover the burned-on food, then lay a dryer sheet of fabric softener in the pan (poke it down so it will stay under the water). The next morning, you should be able to wipe the food right off. You can even use the fabric softener sheet as a scrubber. — A.S. in Maryland
• I installed rivet rings in the corner of my bathroom towels. Now, when I hang a towel up, it stays hung up. — I.S. via e-mail
• Ways to avoid spam, that nuisance e-mail that comes to fill your e-mail box in droves: Use a name that has both words and numbers. Keep a separate “free” e-mail address for bill-paying and one for shopping. Be sure to report spam to your e-mail provider. Up your filter and add everyone you know to your address book or “safe” list. — via e-mail
• To keep thread straight when threading needles, I run the end across a cheap glue stick. It works very well, and the glue washes right out of the thread. Or, if you are afraid it will be sticky, you can just clip the end off before you start sewing. — T.E. in Kentucky
• To make butter easier to spread on bread or toast, we keep a stick in a plastic sandwich baggie. We just handle the butter a bit through the bag. It softens, but doesn’t overmelt, like when you put it in the microwave. You can just reseal the baggie and put it back in the fridge. — N.U. in Florida
• To make your carpets look clean in a hurry, like if you are having company over, just sweep them with your broom. — C.C. in Pennsylvania
Send your tips to Now Here’s a Tip, 628 Virginia Drive, Orlando, FL 32803.