Archives for posts with tag: kidney beans

I’m sort of embarrassed to admit this, but this recipe, which I’ve been making for over 10 years, is a variation on a Weight Watcher’s recipe. I’m not knocking Weight Watchers, but it isn’t exactly where you think of going for chili recipes. Nonetheless, it is a really good recipe. Please, if you are from Texas, forgive me. It has beans in it and the most random chili ingredient ever – balsamic vinegar. I would never claim that this is super authentic, but it is damn good.

2 TB. olive oil
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, chopped
1 lb. ground beef, buffalo, turkey or chicken
1 TB. all-purpose flour
1 TB. chili powder
1 TB. ground cumin
1 ts. unsweetened cocoa powder
⅛ ts. cayenne pepper
3, 14.5 ounce cans diced tomatoes
2 TB. balsamic vinegar
1 can kidney beans, rinsed and drained

In a large Dutch oven or saucepan, heat the oil. Saute the bell peppers and onion until softened, about 5 minutes. Add the meat; cook, breaking apart with a wooden spoon, until no longer pink, 5-7 minutes.
Peppers and Onions_Web

Sprinkle with the flour, chili powder, cumin, cocoa powder and cayenne; cook, stirring briskly and constantly, 1 minute.Spices_Web

Stir in the tomatoes and vinegar; bring to a boil. Reduce the heat and simmer, stirring frequently, until thick 30-40 minutes. Stir in the kidney beans; simmer until heated through, about 5 minutes.

This week has been pretty stressful. At the end of last week, Eliza got the croup and we’ve been battling it since – not fun. At the same time that we are taking extra care of her, both Patrick and I are getting busier at work. I was in Ottawa one night  for business and Patrick  worked one night, along with his usual Thursday night grad school class. Quiet nights at home have been few and far between and our weekdays will probably stay pretty hectic through May. Oh well.

During weeks like this I try to make dinner whenever I can, but with a special focus on quick meals. I’m sure your lives are pretty similar, so I hope you enjoy this week’s meal plan which includes a bunch of simple, delicious dinners. I also included a chili recipe, which I made for Sunday’s Oscars. It takes a little bit longer to cook than the other meals, but you’ll have leftovers for the rest of the week, which is perfect during this busy time.

(Meals should feed four adults and take about 30-40 minutes to prepare, or the time it takes Patrick to give Eliza a bottle and put her to bed.)

Meal #1: Fennel and Garlic Shrimp + French Bread
Meal #2: Chili
Meal #3: Pork Tenderloin with Apples and Red Onion + Roasted Brussels Sprouts with Blue Cheese, Dried Cranberries, and Walnuts
Meal #4: Pasta with Marinara + Green Salad

Your grocery list, excluding the usual pantry items:

fennel bulbs – 2
garlic – 1 head
red bell pepper – 1
green bell pepper – 1
yellow bell pepper – 1
lettuce – 1 head of bag
Brussels sprouts – 1 ½ lb.
red onion – 2
apples – 2
flat-leaf parsley – 1 bunch
basil – 1 bunch
14.5 ounce cans diced tomatoes – 3
28 ounce can of crushed tomatoes – 1
pasta – 1 box
kidney beans – 1 can
blue cheese – ¼ lb.
dried cranberries – ¼ lb.
walnuts – ¼ lb.
French bread
chili powder (if you don’t already have it)
cayenne pepper (if you don’t already have it)
cumin (if you don’t already have it)
unsweetened cocoa powder (if you don’t already have it)
balsamic vinegar (if you don’t already have it)
apple cider vinegar (if you don’t already have it)
balsamic vinegar (if you don’t already have it)
maple syrup (if you don’t already have it)
Parmesan cheese (if you don’t already have it)
Flour (if you don’t already have it)
shrimp – 2 lb.
pork tenderloins (approx. 2 lb. total) – 2
ground beef, buffalo, turkey or chicken – 1 lb.
Pernod (optional)