Did you watch the Oscars on Sunday?
Seriously… what is it about Leonardo Dicaprio that’s just sooooo…intriguing?! It’s OK, even the Hubby has a “man-crush” on him. Poor guy though, always a bridesmaid, never a bride!
So, I spent my Sunday night curled up on the couch drooling over Leo… AND over this delicious chili my Hubby made. He’s just so darn wonderful… my Hubby that is 😉
I usually do most of the cooking, but every now and then, I just don’t want to even look at the kitchen. Yep, it happens to me too, NO desire to cook after a long day. So my man stepped up, and offered to make us a warm, filling, hearty batch of chili!
It’s been like arctic cold temperatures here lately (seriously, why do I live here?!), and we just wanted to snuggle up in blankets and turn on the ol’ fireplace. So that’s exactly what we did!
Doesn’t that look cozy??
This chili has an interesting combo of flavours that totally work together.
There’s mushrooms, corn, black beans, edamame beans, beef, onions, and a whole lot of tomatoes! The edamame beans kick up the fiber and protein content, and make a fantastic meat substitute if you are a vegan or vegetarian and wanted to go sans meat with this recipe!
Edamame beans actually contain 17g of protein per cup! Pretty awesome for a little bean!
The chili gets it’s “smokiness’ from my Hubby’s secret ingredient, liquid smoke. Just a little dash of it kicks up the flavor big time and gives the chili a wonderful smoky flavour!
….now, before you question my sanity… I know liquid smoke isn’t the healthiest product out there, however there are products that are purely smoke and water, without additives, so in this case, that is what we choose. It’s also something we use rarely, and in my opinion, the same potential harm as grilling food on a BBQ, which I also do once in a while, so I believe moderation is key here. If you are against the liquid smoke idea, you can most certainly omit it for a just-as-delicious-just-not-smoky chili!
Without further adieu… la recipe!
- 1 lb extra lean ground beef (omit for vegan option, and sub with 1 cup edamame)
- 1 28-oz can diced tomatoes
- 1 small onion, diced
- 1 clove garlic, minced
- 1 8-oz can tomato paste
- 1½ cups chicken broth (or vegetable broth, for vegan)
- 1 cup frozen corn
- 1 cup edamame beans
- 1 cup sliced mushrooms
- 1 15-oz can black beans, rinsed and drained
- 1 teaspoon olive oil
- ½ teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon cayenne powder
- 1 teaspoon natural liquid smoke (optional)
- In a large pot over medium heat add olive oil, onion, and garlic, and sautee until soft, about 3 minutes
- Add in ground beef, mushrooms, and spices and cook until browned and the mushrooms are softened, about 7 minutes.
- Add in diced tomatoes, tomato paste, broth, corn, edamame, and liquid smoke and bring to a boil.
- Reduce heat to low, add in black beans and simmer for 20 minutes.
Now, something I’m super excited about, that I just HAD to share!
This week I got a lovely surprise in the mail. A wonderful gluten free magazine, called Go Gluten Free.
In the magazine…
THREE of my recipes, IN PRINT! 🙂 Along with my own pictures!
This is a first for me, and SO very exciting! It’s honestly so gratifying to see my passion in print, and have it actually look good.. lol! I’ve always been a big critic of my own photography, so to see that it measured up to the quality of the other photos in the magazine was really cool!
If you want a copy of the magazine you can buy it online here, or you can get it on newsstands if you live in the US! I will also be making an appearance in their Summer 2014 issue!! 🙂
Have a wonderful Thursday!