Chili with Organic White Cannellini Beans
The traditional chili made with beef is a hearty meal, but this lighter version is just as satisfying. The combination of beans, white corn and green chilies packs in plenty of protein and dietary fiber. Plus, boneless skinless chicken breast is lean and provides niacin and other B vitamins.
Adding tomatoes with different colors provides intense flavor to the dish. Fennel, which has a licorice flavor, adds crunch and texture. You can also substitute zucchini or any root vegetable for the fennel.
To thicken the soup, try using arrowroot powder (not a roux, which is made by whisking flour into melted butter). Or stir in sour cream or full-fat plain yogurt, if you’re avoiding dairy.
This comforting recipe is great for a crowd and even freezes well. Serve with toppings such as sliced avocado, Monterrey Jack cheese and tortilla chips. This is one of my favorite ways to use a slow cooker!
Thai Green Curry
Thai green curry is one of the most distinctive and flavourful curries in the world. It is a light, brothy dish with the flavour of fresh herbs rather than dry spices and chilies.
This vegan version uses tofu and chickpeas as the protein. The plant-based ingredients work in tandem to deliver the same creamy, comforting taste as the traditional recipe.
The key ingredient for this dish is the curry paste, which we recommend making from scratch if you have the time. It is easier than you might think and makes a big difference in the overall flavour.
To make the paste, pound all of the ingredients together with a mortar and pestle until smooth. You can also use a food processor to get the same effect, but the pounding step is crucial to the final flavour of the curry. This recipe calls for chicken thighs, but you can substitute any boneless, skinless meat. Add a few kaffir lime leaves, which are fragrant and citrusy, to garnish the curry before serving.
Jamaican Rice and Peas
This Caribbean rice and peas recipe is a delicious, healthy side dish that pairs well with jerk chicken, curry goat, oxtail stew, or brown stew chicken. It is also great for potlucks or a special meal with friends.
Kidney beans are called peas across Jamaica and the Caribbean, hence the name of this popular rice dish. If you prefer, you can use black-eyed peas instead of kidney beans.
Note: Some people like to soak their beans before cooking. Soaking beans helps them cook evenly and reduces indigestion. However, if you are in a rush, the beans will still cook just fine without soaking.
Add all ingredients to a large saucepan and bring to a boil. Once boiling, reduce heat to medium and cover. Simmer for about 30 minutes, or until rice is tender and has absorbed most of the liquid. Fluff with a fork and serve. This is best if served warm. Enjoy!
Mexican Tortilla Soup
This healthy and comforting chicken tortilla soup is bursting with bold flavors and has all the satisfying textures you crave in a cozy bowl. The shredded chicken, fresh cilantro and golden crunchy tortilla strips add the perfect finishing touches to this hearty soup!
Regular or low-sodium chicken broth and canned (or homemade) fire roasted tomatoes are the basis for this recipe. The addition of dried ancho chiles – which you toast over an open flame – gives this soup a special flavor and smokiness that ground spices or other types of chile pepper can’t replicate.
Once the tomatoes are softened, stir in black beans, corn, hominy, chile peppers and fresh cilantro. If you have time, cook and season the tortilla strips while the soup is simmering. Top each serving bowl with a sprinkling of crushed tortilla chips, avocado slices, Monterey Jack cheese and green onions. This soup will keep well in an airtight container in the fridge for several days.
