Showing posts with label chili. Show all posts
Showing posts with label chili. Show all posts
Wednesday, March 11, 2015
Recipe for Crockpot or stovetop Black Bean Chili with Lime and Cilantro
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| A favorite slow cooker black bean chili, thickened with refried beans and flavored with lime and cilantro. |
(This Black Bean Chili with Lime and Cilantro that can be made in a slow cooker or on the stove is today's pick for the month of Daily Phase One Recipes. I've have a very hard time choosing just one favorite chili recipe, but this is definitely on my list of faves. You can see all the recipes from the month by clicking Daily Phase One Recipes. Check after the recipe for Phase One Flashbacks from this day in 2012 and 2013.)
One thing that can be frustrating about food blogging is that the greatest recipe in the world won't get much attention if the photo is bad, so I was happy to finally take new photos for this favorite slow cooker chili with lime and cilantro. The ultra flavorful chili includes a can of refried pinto beans as part of the base, which makes it extra thick, and I've been enjoying this the last few days with a dollop of low-fat sour cream on top. Lime and cilantro are two of my favorite ingredients, but if you're not a cilantro fan I'd replace it with thinly sliced green onions, and if you don't have a crockpot, just skip the step of reducing the beef stock, and you can make this in a regular pot on top of the stove. I hope lots of you will try this; it just might become your favorite easy chili recipe!
One thing that can be frustrating about food blogging is that the greatest recipe in the world won't get much attention if the photo is bad, so I was happy to finally take new photos for this favorite slow cooker chili with lime and cilantro. The ultra flavorful chili includes a can of refried pinto beans as part of the base, which makes it extra thick, and I've been enjoying this the last few days with a dollop of low-fat sour cream on top. Lime and cilantro are two of my favorite ingredients, but if you're not a cilantro fan I'd replace it with thinly sliced green onions, and if you don't have a crockpot, just skip the step of reducing the beef stock, and you can make this in a regular pot on top of the stove. I hope lots of you will try this; it just might become your favorite easy chili recipe!
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Sunday, March 8, 2015
Coconut Chili Lime Corn on the Cob—For Your Vegan Friendly BBQ
Happy 4th of July!
Corn on the cob is a favorite this time of year, especially as a side dish for your 4th of July BBQ. Unfortunately, it is usually drowning in butter. For a healthier and vegan friendly way to serve this popular food, try this easy recipe.
Instead of butter, the fat used in this recipe comes from virgin, expeller pressed, unrefined, organic coconut oil. This type of coconut oil has been extracted by methods that do not use harmful chemicals or high heat and is readily available at Whole Foods, Trader Joes or your local health food store.
There is much debate and even more confusion as to the health benefits of tropical oils. Coconut oil is high in saturated fat but has no cholesterol. Being saturated, it is a stable fat which makes it less likely to form harmful trans-fats when heated. Although there has been much negative press in the past about tropical oils, (much of it sponsored by the American Soybean Association and the Corn Products Company), the places in which coconut and other tropical oils are consumed on a daily basis do not have a high incidence of heart disease. Coconut oil is high in lauric acid, a medium chain fatty acid which the body converts into monolaurin. Monolaurin has antiviral, antibacterial and antiprotozoan properties.
That being said, coconut oil is high in calories and should be eaten in moderation. I get a bit concerned when I see the quantity of coconut oil used in raw food dessert recipes. In a recipe like this, however, a few tablespoons is a good alternative to butter.
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Coconut Chili Lime Corn on the Cob [serves 4]
4 medium ears of corn, each cut into 4 equal pieces
2 tablespoons virgin, unrefined, organic coconut oil
2 tablespoons freshly squeezed lime juice, room temperature
1 teaspoon chili powder
1/2 teaspoon Himalayan or sea salt
Gently melt coconut oil (put on low power in microwave for 10 seconds or more). Mix with lime juice and salt. Put all 16 pieces of corn in a large bowl. Pour the lime, coconut mixture over the corn and with your hands, thoroughly coat each piece. Sprinkle the chili powder evenly over the corn and place on a BBQ grill at low heat. Cook on all sides for a total of 10 to 15 minutes.
Per 4 piece serving: 139 calories, 8 g fat, 6.5 g saturated fat, 0 g cholesterol, 3 g protein, 17.6 g carbohydrates and 2 g of fiber.
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