Spicy Three Bean and Beef Chili

This will be a short post, given that I have some packing to do before getting on a plane to sunny Pasadena tomorrow.


This chili has become a staple in our house. It is inexpensive (see all of the canned goods above), easy, really tasty, and can feed a crowd without a lot of effort. The spiciness comes from the chipotle chilies with adobo sauce, and they can pack quite a punch. If you are sensitive to heat (read: a wuss), try using a couple of teaspoons of the adobo sauce instead of the actual pepper. Or, if you really can't handle any spice, omit the chilis completely.

Try it! I know you'll love it.


Spicy Three Bean and Beef Chili
Adapted from Ellie Krieger, Healthy Appetite with Ellie Krieger

Ingredients
1 tablespoon olive oil
1 pound extra-lean ground beef (90 percent lean)
1 medium onion, chopped
1 red bell pepper, chopped
2 carrots, chopped
1 (28-ounce) can crushed tomatoes (fire roasted tomatoes preferred)
1 chipotle chile in adobo sauce, seeded and minced
1 teaspoon dried oregano
1 tablespoon ground cumin
1 1/2 teaspoons kosher salt, divided
Freshly ground black pepper
1 (15.5-ounce) can black beans, drained and rinsed
1 (15.5-ounce) can kidney beans, drained and rinsed
1 (15.5-ounce) can pinto beans, drained and rinsed
Grated cheddar cheese, for garnish (optional)
Sour cream, for garnish (optional)

Directions
Heat the oil in large pot or Dutch oven over medium-high heat. Add the ground and cook, breaking up the meat with a spoon, until the meat is no longer pink. Add 1/2 teaspoon of salt to season the meat. Remove the cooked meat with a slotted spoon and set aside. Add the onion, bell pepper, carrots, and another 1/2 teaspoon of salt to the pot, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Stir in the tomatoes, chipotle, and oregano. Fill the empty tomato can with water and add to the pot. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and the remaining 1/2 teaspoon of salt and continue cooking, partially covered, 20 minutes longer. Add cracked black pepper to taste and serve with grated cheddar cheese and sour cream.

Ham & White Bean Soup

WARNING: It is this recipe that resulted in my finger cut that resulted in a trip to the ER that resulted in four stitches. As such, this recipe includes some important safety tips.


Important Safety Tip: When working with canned ingredients, please cautiously remove lid before moving on with the cooking process. This has been a public service announcement.


Injuries aside, this recipe is so easy and so fast, I had to post it anyway, as there is virtually no excuse not to make it. "I don't have enough time to cook" will not get you through this one. "I hate chopping vegetables" also won't get it done. "I can't find pre-cooked ham." Nice try. Surely you have some leftover from Christmas.

Since pre-cooked ham is the central protein in this soup, it can make seasoning a bit tricky. When I made this, I found that a quarter teaspoon of salt was plenty. However, to be on the safe side, my advice is to season at the very end, little by little, in order to avoid a complete sodium overload.

Ham & White Bean Soup
Adapted from Gourmet

Ingredients
2 large garlic cloves, minced
1/2 tablespoon olive oil
1 (14 ounce) can stewed tomatoes
2 cups low-sodium chicken stock
2 (19-ounce) cans cannellini beans, rinsed and drained
1/2-pound piece baked ham (1/2 to 3/4 inch thick), cut into 1/2-inch cubes (results in about 2 cups of cubed ham)
1/4 teaspoon black pepper
5-ounces of bagged baby spinach or baby arugula (a standard bag is about 10 ounces, so use half of the bag)
1/2 teaspoon kosher salt
Parmesan cheese, for garnish

Directions
Cook garlic in 1/4 cup oil in a 3 1/2- to 4 1/2-quart heavy pot over medium heat, stirring, until golden, 1 to 2 minutes. Coarsely cut up tomatoes in can with kitchen shears [AFTER REMOVING THE LID FROM THE TIN CAN], then add (with juice) to garlic in oil. Stir in broth, beans, ham, and pepper and bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in greens and cook until wilted, 3 minutes for spinach or 1 minute for arugula. Add salt, if needed (salt may not be needed depending on the seasoning level of the pre-cooked ham). Garnish with toasts and shaved parmesan cheese.