Well Dined

26Jan/160

Jasper’s Chili

Well Dined | Chili

You may have heard about Snowzilla, the crazy blizzard that dropped 30 inches of snow in as many hours on the east coast this weekend.  People were were panicking about it all week and preparing for the end of the world.  (Not that they were wrong, our street still hasn't been plowed, 3 days after the end of the storm.)  I knew that we would want some comforting food options, so I made a big batch of chili and decided to revisit and revamp my old recipe for you.

Well Dined | Chili

Hubby likes both ground meat and tiny bits of steak, and not too many beans or extra frills.  So this chili is his extra special version made just for him. Plus I made it in the slow cooker so that it would be easy - that part's for me.

30Jul/150

Vegan Three Bean Chili

Well Dined | Vegan Three Bean Chili

I was making dinner for a vegan friend of mine and found this quick and easy recipe that sounded good.  Using mostly canned products, I was not expecting it to turn out as well as it did (hence no preparation photos).  We were both surprised at how much flavor this chili had.  I added in some chopped leftover steak for Jasper, and he loved it too.  This is definitely going into my records as cheap, easy, customizeable, and well-loved.

Vegan Three Bean Chili with Pesto
adapted from Real Simple
serves 4

1 tbsp plus 1/4 cup extra-virgin olive oil
1 small yellow onion, chopped
2 carrots, diced
1 14.5-ounce can diced tomatoes with Italian spices, including liquid
kosher salt and black pepper
1 15.5oz can chickpeas, rinsed and drained
1 15.5oz can cannellini beans, rinsed and drained
1 15.5oz can kidney beans, rinsed and drained
1 clove garlic
3 tbsp pine nuts (you can use a less expensive nut)
1 cup fresh flat-leaf parsley

Heat 1 tbsp of the oil in a large saucepan over medium-high heat. Add the onion and carrots and cook until tender, about 5 minutes.

Stir in the tomatoes and their liquid, 2 cups water, 1 1/2 tsp salt, and 1/2 tsp pepper and bring to a boil.

Add the beans and cook until heated through, about 3 minutes.

Either finely chop the garlic, pine nuts, and parsley and combine with remaining 1/4 cup oil, 1/4 tsp salt, and 1/8 tsp pepper in a small bowl OR put everything into a mini food processor and pulse.

Divide the chili among individual bowls and top with the pesto.

One Year Ago - Greek Style Zucchini Salad
Two Years Ago - Meat Ravioli
Three Years Ago - 4th of July
Four Years Ago - CSA Week 9

17Nov/110

Pumpkin and Butternut Squash Chili


I saw this recipe on the Food Network while getting my nails done and immediately wanted to make it. We didn't have any plans for Halloween night, so I thought it would be the perfect opportunity. It turned out to be a pretty fortunate decision, because Jasper came up with the idea to invite some friends over to play a horror board game at the last minute (read 5PM Halloween night). I had already started making the chili and I knew it would be great for a crowd. Funny thing was, we hadn't seen each other in so long that we wound up talking all night and never getting to the board game!