Category Archives: Soups, Chowders & Stews

Antioxidant-Rich Chili – CSA Week 17

Autumn has arrived. The leaves are falling, the nights are cooler and I have returned to the kitchen. I love a cozy Sunday afternoon in a warm sweater and thick socks, the football game on in the background, an aromatic pot of chili bubbling away on the stove.

Not just any chili though. This chili recipe has been a long time in the making. It wasn’t until last year that I finished it’s fine-tuning. I knew my work was done when Brad, the in-house chili connoisseur, started to request it with an almost annoying frequency. (I’m telling you, the man LOVES chili).

A few unconventional ingredients pack both flavor and nutrition. Pumpkin puree provides a luxurious mouth-feel and ups the beta carotene and fiber by a mile. Unsweetened cocoa supplies a blast of antioxidant power while adding a surprising depth of flavor. A heaping scoop of chia ensures a healthy dose of calcium and the many herbs and spices double up on antioxidant power and taste. In addition to all that, this dish is full of fresh veggies and hearty legumes. It makes a wonderfully nourishing meal on a blustery fall day.

This recipe can easily be adapted for vegetarians, vegans and meat-eaters alike. As always, CSA ingredients are in bold type.

Antioxidant-Rich Chili

Antioxidant-Rich Chili

  • 2 T extra virgin olive oil
  • 2 medium yellow onions, diced
  • 5 cloves garlic, pressed or minced
  • 1 lb. lean, organic, grass finished beef *for vegan/vegetarian version, omit or replace with a meat substitute
  • 1 bell pepper, diced
  • 2 tsp kosher salt
  • black pepper, to taste
  • 1 scant T KC BBQ sauce
  • 1 28-oz can organic crushed tomatoes
  • 1 15-0z can organic tomato sauce
  • 1 15-oz can organic pumpkin puree ( or 2 C homemade pumpkin puree)
  • 2 bay leaves
  • 2 heaping tsp dried oregano
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp corriander
  • 1/4 tsp chipotle chili (add more if you like it spicy. You could also use cayenne pepper)
  • 1 T agave nectar
  • 2 16-oz cans organic red kidney beans, drained (or 4 C cooked, dried beans)
  • 1 16-0z can organic black beans, drained (or 2 C cooked, dried beans)
  • 2 T unsweetened cocoa powder
  • 2 T chia seeds
  1. in a large dutch oven or stock pot, saute the onions with the olive oil
  2. when the onions have softened, add the garlic and ground beef and cook until browned
  3. add the bell peppers and season with 1 tsp salt and black pepper
  4. add bqq sauce and stir until peppers have softened
  5. add crushed tomatoes, tomato sauce and pumpkin
  6. add herbs and spices, agave nectar and remaining tsp salt
  7. stir in beans, cocoa and chia and simmer until flavors are melded (20-30 minutes)
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CSA Week 2 Recipes Part 1

Kale Piccata Over Whole Wheat Pasta
makes 2 servings

2 servings of cooked whole wheat spaghetti
2 T olive oil
4 C Russian red kale
1 clove minced garlic
1/2 C vegetable broth
lemon juice to taste (I used a whole lemon – very tart!)
2 T capers
2 T chopped fresh oregano
2 T chopped fresh parsley
salt and pepper to taste
crushed red pepper flakes (optional)

  1. in a large skillet, warm one T of olive oil over medium heat and add the Russian red kale
  2. cover the skillet and allow the kale to wilt
  3. add the garlic and cook another minute, stirring to keep the garlic from burning
  4. add the broth and lemon juice and cook until most of the liquid cooks off
  5. add the capers, herbs and crushed red pepper flakes, if using
  6. drizzle the remaining T of olive oil and season with salt and pepper before serving
Strawberry Mint Cooler
makes one drink

You could leave out the rum for a refreshing non-alcoholic beverage…but hey, it was a Friday night…

 
2-3 strawberries
handful of fresh mint leaves
shot of white rum
coconut water
ice
  1. muddle the fresh mint and strawberries in the bottom of a glass
  2. fill the glass with ice
  3. pour the rum over the ice
  4. fill the glass to to the top with cold coconut water
Napa Cabbage Soup
I used up the Napa cabbage, the baby red bok choy, the scallions and some parsley, chives, and freshly shelled peas in a soup. It turned out OK but not great. I’m going to skip the recipe since it wasn’t my best work. I have used Napa cabbage in soups before and had success. It’s really delicious when sliced thin to resemble noodles – just make sure to pair it with a flavorful broth.