Meaty Black Bean Chili

Meaty Black Bean Chili

by | May 15, 2020 | BEEF, GLUTEN FREE, PORK | 2 comments

Meaty Black Bean Chili

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Meaty Black Bean Chili served in a shallow bowl with flatbread, garnished with cheddar cheese, green onions and cilantro.

Meaty Black Bean Chili is my new favourite chili! For good reason too, it’s hearty and spicy with a punch of freshness from fresh cilantro added at the end. It also uses black beans, which is my favourite bean and they’re a great change from kidney beans. I also like the use of beef and pork for a meaty and hearty chili that is very satisfying. This chili is excellent for potlucks and back yard BBQ parties.

Meaty Black Bean Chili in a cream coloured dutch oven resting on a navy kitchen towel and wooden trivet.

Spicy heat is a personal choice for everyone and everyone gets an opinion on how hot their food should be. I don’t care for anything too spicy, and by that I mean, if I can’t taste the other ingredients because my lips are burning so bad, well, that ’s too hot for me. I find the spiciness in this Meaty Black Bean Chilli just right for my liking. It has a subtle spiciness that’s just enough to make me want to eat another bite with fresh cilantro and cheese to mellow the heat. But of course, this is just my opinion, so feel free to add more cayenne or chipotle peppers in adobo sauce if that suits your taste.

Another great thing about chili is it’s even better if served the next day as the flavours and spiciness have more time meld. It freezes very well and can be kept in a sealed container in the freezer for 1-2 months. Enjoy!

Author:  Compelled to Cook

Meaty Black Bean Chili
Print Recipe
    Servings Prep Time
    9 cups 30 minutes
    Cook Time
    60 minutes
    Servings Prep Time
    9 cups 30 minutes
    Cook Time
    60 minutes
    Meaty Black Bean Chili
    Print Recipe
      Servings Prep Time
      9 cups 30 minutes
      Cook Time
      60 minutes
      Servings Prep Time
      9 cups 30 minutes
      Cook Time
      60 minutes
      Ingredients
      Servings: cups
      Instructions
      1. Heat oil in a large pot or dutch oven over medium heat. Add ground beef and pork and cook until no longer pink and starting to brown, breaking up any large pieces. Stir in minced garlic and cook for 2-3 minutes, stirring often.
      2. Scrape out seeds from the chipotle peppers and finely mince, use about two chili peppers with sauce to equal 2 tbsp or more depending how hot you want it. Add peppers to the pot along with beef broth, tomato sauce, canned tomatoes, green pepper, onion, spices, salt, and sugar. Stir well to combine.
      3. Reduce heat to a gentle simmer, cover and cook for about 50 minutes, stirring occasionally. Remove lid and adjust consistency to your liking by adding more beef broth or simmering uncovered for a few minutes to evaporate some liquid. The chili will thicken slightly as it sits and cools.
      4. Stir in black beans and cook for 1-2 minutes to warm. Stir in cilantro just before serving and ladle into serving bowls. Garnish with cheddar cheese, green onion and additional cilantro.
      Recipe Notes

      -I found 1 cup of beef broth just about right for consistency.  Adjust to your liking.

      -This chili is even better when served the next day as the flavours have longer to meld.

      -Makes about 9 cups of chili and freezes very well.

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      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Red Curry Coconut Shrimp

      Red Curry Coconut Shrimp

      by | Jan 18, 2019 | FISH & SEAFOOD, GLUTEN FREE | 0 comments

      Looking for quick, easy and delicious? 

      Red Curry Coconut Shrimp is a quick and easy one pot dish that’s perfect for any night of the week.  One pot dishes are some of my favourites and the tastiest too!  

      Red Curry Coconut Shrimp hits all the right points to make it on regular rotation. Tender shrimp cook quickly and get nestled into a super easy creamy coconut curry sauce.  A toss in of snow peas adds nutrients, colour, texture and flavour to make this the perfect weeknight meal. 

      One of the reasons I love shrimp during the week is because they thaw very quickly and this is helpful when you’ve forgotten to take something out to thaw.  Simply place your frozen shrimp in a bowl and cover with cool water.  If they’re not quite thawed by the time you have everything else assembled, simply drain and refill the bowl with cool water.  They will thaw in only a few more minutes. 

      I like to serve this dish over Coconut Rice that’s fragrant, sticky and delicious.  It’s a great pairing with the creamy coconut sauce and slightly crunchy snow peas. Enjoy!

      Author: Compelled to Cook

      Red Curry Coconut Shrimp
      Print Recipe
        Servings
        3-4 people
        Servings
        3-4 people
        Red Curry Coconut Shrimp
        Print Recipe
          Servings
          3-4 people
          Servings
          3-4 people
          Ingredients
          Servings: people
          Instructions
          1. Slice green onions, separating the white and reserving the green for garnish. Whisk together coconut milk, curry paste, fish sauce, and brown sugar.
          2. Heat oil in a medium sauté pan over medium heat. Add whites of green onion and garlic. Sauté for one minute and add shrimp in a single layer. Cook shrimp 2 minutes per side and remove from pan.
          3. Add coconut milk mixture to the pan and bring to a full simmer. Add snow peas and stir to coat. Allow to simmer uncovered about 4 minutes over medium/high heat. Stir once or twice until snow peas are just tender and the sauce has reduced to a syrupy consistency.
          4. Toss shrimp back into the pan and stir to coat with sauce and warm throughout for about 1 minute. Season lightly with salt.
          5. Serve immediately over rice and garnish with reserved sliced green onions, fresh cilantro and a squeeze of fresh lime juice.

          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Zahtar Potato Salad

          Zahtar Potato Salad

          by | Jun 26, 2018 | GLUTEN FREE, POTATOES, SALADS, SIDE DISH, VEGETARIAN | 0 comments

          Zahtar or Za’atar is a middle eastern spice blend that I’ve not had the pleasure to work with a lot with over the years. It’s a real shame because I love it!  Earthy and nutty with hints of citrus makes it wonderful with so many foods.  Hummus and pita are probably the first things people think of when they associate it, but it goes way beyond.  Great with chicken, eggs and potatoes to name a few. I recently came across a Zahtar Egg Salad and figured why not incorporate it into a potato salad, and Zahtar Potato Salad was born. 

          I was not far off the mark thinking it would be delicious. The combination of briny, salty olives and creamy mayonnaise brings baby potatoes to life and makes for a great Mediterranean version.  Even though I prefer the  mayonnaise based potato salad, I did experiment with a warm salad version using olive oil to dress it instead of the mayonnaise.  It too was a tasty version of potato salad but I just couldn’t stop scooping up the creamier version.  Maybe because that was the way my mom used to make it and by far the type I’ve eaten most in my life. 

          The Zahtar I purchased contains salt, so I therefore found it was not necessary to add additional salt in this recipe.  If your Zahtar does not contain salt,  be sure to add salt to taste. You can also make your own if desired, here is a simple recipe from The Genius Kitchen

          Recipe source for Zahtar Potato Salad:  Inspired by Bon Appetit Mediterranean Egg Salad

          Zahtar Potato Salad
          Print Recipe
            Servings Prep Time
            5 cups 30 minutes
            Cook Time
            12 minutes
            Servings Prep Time
            5 cups 30 minutes
            Cook Time
            12 minutes
            Zahtar Potato Salad
            Print Recipe
              Servings Prep Time
              5 cups 30 minutes
              Cook Time
              12 minutes
              Servings Prep Time
              5 cups 30 minutes
              Cook Time
              12 minutes
              Ingredients
              Servings: cups
              Instructions
              1. Preheat oven to 350℉ and place pine nuts in a single layer on a small baking tray or pie plate. Bake in oven for 8-10 minutes, turning at least once until golden. Remove from oven and set aside until ready to use.
              2. Heat enough water to just cover the eggs and simmer gently for no more than 12 minutes. Drain and immediately cool under cold running water. Once cooled, peel and coarsely chop.
              3. Steam or boil baby potatoes in simmering lightly salted water until just fork tender, about 8-10 minutes depending on size. Drain and cool under cold water. Allow potatoes to drain thoroughly once cool.
              4. Cut potatoes into bite size pieces, usually a baby potato cut in half or quartered makes for a nice size.
              5. In a medium size bowl stir together red onion, green olives, mayonnaise, greek yogurt, Zahtar and salt and pepper. Add chopped potatoes, eggs, pine nuts and cilantro. Gently stir into mayonnaise until combined. Serve immediately sprinkled with additional cilantro if desired. Can be chilled for several hours prior to serving if needed. Best served the day it is made.
              Recipe Notes

              -For time management, the potatoes, pine nuts and eggs can be cooked at the same time.

              -The Zahtar I used contained salt, so little extra salt was needed. However, if your brand does not include salt you will need to adjust seasoning to taste.

              Pineapple Salsa

              Pineapple Salsa

              by | May 24, 2018 | APPETIZERS, SNACKS, VEGAN, VEGETARIAN | 0 comments

              With summer creeping upon us, I felt compelled to update one of my first posts as a food blogger and one of my favourite snacks, Pineapple Salsa!!  A fantastic summer snack that’s worth repeating with a couple photos cleaned up.  The original post was done for Cinco Da Mayo, however this fantastic recipe goes far beyond into the warm summer months with its perfect balance of sweet and spicy.  Fresh and vibrant with fresh pineapple and lots of cilantro makes it a recipe I’ve made over and over. It’s always a hit, whether it be at work, at home or a social gathering.  Serve with plenty of lime tortilla chips and watch it disappear.  Enjoy!

              Get the recipe ⬇️

              Pineapple Salsa
              Print Recipe
                Servings Prep Time
                4 cups 30 minutes
                Servings Prep Time
                4 cups 30 minutes
                Pineapple Salsa
                Print Recipe
                  Servings Prep Time
                  4 cups 30 minutes
                  Servings Prep Time
                  4 cups 30 minutes
                  Ingredients
                  Servings: cups
                  Instructions
                  1. Peel and core pineapple. Chop pineapple along with the tomatoes, red onion, and cucumber into 1/4 inch dice. Set aside together in a large bowl.
                  2. Cut jalapeño peppers in half lengthwise and scrape out seeds, finely chop into 1/8 inch dice. Add to bowl. Coarsely chop cilantro and add to bowl.
                  3. Cut limes in half and squeeze juice over mixture. Sprinkle with salt and stir to combine. Serve immediately with lime tortilla chips.
                  Recipe Notes

                  Resting the salsa for an hour will allow the lime juice to cut the bite in the jalapeño and red onion. It is strongly recommended to cut all ingredients by hand to retain the fresh appearance and prevent over processing the ingredients.

                  Recipe Source: Inspired by The Pampered Chef Pineapple Salsa

                  Edamame and Chickpea Sandwich Filling

                  Edamame and Chickpea Sandwich Filling

                  by | Jan 9, 2018 | LUNCH, VEGETARIAN | 0 comments

                  Well, we’re already into the first month of the new year and for many the new year brings the resolution to eat better, get more exercise etc. So for those looking for a healthy low fat, yet satisfying lunch option I’ve got a lovely Edamame and Chickpea Sandwich Filling. It’s made with protein packed edamame and chickpeas, which along with the fibre they provide, helps to keep you feeling full and satiated. Avocado gives it a bit of creaminess to help hold it all together and provides good monounsaturated fats, vitamins and minerals. Avocados are also quite high in fibre and contain little sugar, again helping to keep you feeling full. A little feta cheese, garlic and cumin round it out with flavour and salt. It’s a darn tasty sandwich filling that makes a great lunch and will keep for several days well covered in the fridge. Although I enjoy my Edamame and Chickpea Sandwich Filling on multigrain bread, it’s also great stuffed in a tomato or eaten on sliced cucumbers if you’re wanting to cut out the bread all together.  So let the healthy eating begin!

                  I have to honestly say I didn’t have a new year’s resolution this year. Certainly not that I couldn’t have used one, like taking better photographs or drinking less wine. There’s always something to improve upon and goals are important. My real problem was time, no time to reflect and decide what goal was most desired and no time to process a thoughtful plan to put into action. Time…..we never have enough it seems. So in hindsight while I write this post, I believe time will be my focus for the year ahead, and maybe a little less wine too, but I fear I have little resolve for that my friends!

                  Recipe source for Edamame and Chickpea Sandwich Filling: Compelled To Cook

                  Edamame and Chickpea Sandwich Filling
                  Print Recipe
                    Servings Prep Time
                    2 cups 20 minutes
                    Servings Prep Time
                    2 cups 20 minutes
                    Edamame and Chickpea Sandwich Filling
                    Print Recipe
                      Servings Prep Time
                      2 cups 20 minutes
                      Servings Prep Time
                      2 cups 20 minutes
                      Ingredients
                      Servings: cups
                      Instructions
                      1. In a food processor combine 1/2 cup edamame, 1/2 cup chickpeas, avocado, feta cheese, garlic, lime juice, cumin, salt, and pepper and process until almost smooth. Add remaining 1/4 cup of edamame and chickpeas and pulse a few times to combine, leaving a chunky texture.
                      2. Spread filling thickly onto desired bread and top with pea shoots and fresh cilantro. Drizzle with extra virgin olive oil and freshly cracked sea salt. Top with bread.
                      Recipe Notes

                      I used a 300g bag of frozen edamame to yield 3/4 cup shelled edamame. Cook edamame as per package directions. Submerge in cold water to stop the cooking process. Drain and shell.

                      Should you prefer a smoother texture, process all the edamame and chickpeas together in the first blend.

                      Yields approximately 2 cups of filling which will make 4-6 sandwiches.