BIRCHWOOD CAFE CHILI
Serves 6 to 8.
Note: To add a hint of smoke to the dish, roast the peppers before sautéing. Put the whole peppers on a baking sheet and run under the broiler, turning frequently, until blackened on all sides. Remove, set in a large bowl, cover with a towel and when they are cool, peel off the skin, then proceed with the recipe.
• 2 tbsp. olive oil or unsalted butter
• 1 rib celery, diced
• 1 carrot, diced
• 1/2 c. diced onion
• 2 whole garlic cloves
• 2 tbsp. chopped parsley
• Pinch of salt and pepper
• 1 red bell pepper (see Note)
• 1 poblano or Anaheim pepper, seeded and diced (see Note)
• 1 small jalapeño pepper, seeded and diced (see Note)
• 2 tbsp. tomato paste
• 1/2 tsp. cumin, or more to taste
• 1/2 tsp. coriander, or more to taste
• 1/2 tsp. ancho chile powder, or more to taste
• 1/2 tsp. dried oregano, or more to taste
• 1/2 c. red wine (or beer)
• 1 c. chicken or vegetable stock
• 1 c. tomato sauce (or more as needed)
• 1 c. cooked or canned black beans with their liquid
• 1 c. fresh or frozen corn, thawed
• 1 c. cooked, diced beef, chicken or turkey*
• 1 c. sour cream seasoned with 1 to 2 tsp. fresh lime juice, or to taste
• Blue-corn tortilla chips
• Chopped fresh cilantro, or to taste
Directions
In a large soup pot, heat the oil or butter over medium and sauté the celery, carrot, onion, garlic and parsley with a little salt and pepper until nutty brown and fragrant, about 3 to 5 minutes. Add the peppers and sauté until very soft, about 3 to 5 minutes.
Stir in the tomato paste and cook, stirring, until it just begins to brown, about 1 to 2 minutes. Stir in the cumin, coriander, ancho chile powder, oregano and the wine or beer and reduce the liquid by half. Add the stock and let that reduce by half, about 10 minutes.
Stir in the tomato sauce and black beans, cover partially, and simmer on low for about 30 minutes. Add the corn and the beef, chicken or turkey, adding a little more stock if the mixture is too thick. Serve garnished with the lime-seasoned sour cream, tortilla chips and chopped cilantro.
Variation: To make this a vegetarian chili, use vegetable stock, omit the beef, turkey or chicken and double the amount of cooked black beans.
Nutrition information per serving of 8:
Calories210Fat12 gSodium274 mg
Carbohydrates17 gSaturated fat5 gCalcium59 mg
Protein9 gCholesterol32 mgDietary fiber4 g
Diabetic exchanges per serving: 1 bread/starch, 1 medium-fat meat, 1 1/2 fat.
CHILI VERDE
Serves 6.
Note: This relies on potatoes for heft and green chiles for heat. It's a wonderfully satisfying vegetarian dish, great with a hunk of warm cornbread and sharp cheese.
• 1 tsp. vegetable oil
• 1 medium onion, diced
• 1 lb. potatoes, peeled and cut into 1-in. pieces
• 1 garlic clove, chopped
• 1 tsp. coriander
• 1 tsp. cumin
• Salt and freshly ground black pepper to taste
• 3 New Mexican, Anaheim or poblano chiles, roasted, peeled, seeded, cut into 1-in. pieces (see Note on other recipe for roasting)
• 3 c. vegetable or chicken stock
• Small bunch of cilantro
• 1/4 c. sour cream
Directions
Heat the oil in a wide soup pot and sauté the onions until golden, about 3 minutes. Add the potatoes, garlic, coriander, cumin, salt and pepper, and cook until the potatoes are thoroughly coated. Stir in the peppers and the stock.
Bring to a boil, reduce the heat and simmer, partially covered, until the potatoes are soft, about 20 minutes. Taste and adjust the seasonings. To thicken the chili, smash some of the potatoes against the side of the pot.
Chop the cilantro and stir it into the sour cream. Serve the chili with a dollop of this in each bowl.
Nutrition information per serving:
Calories108Fat3 gSodium57 mg
Carbohydrates20 gSaturated fat1 gCalcium34 mg
Protein2 gCholesterol6 mgDietary fiber3 g
Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, 1/2 fat.
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