Your daily source for what to cook, bake, eat & drink! A crowdsourced publication and community curated by Julie Resnick and The Feedfeed Editorial Team, with event spaces and studios in Bushwick and LA. Supporters of great content creators, good brands and sustainability minded organizations. Editorial Team - Julie and Dan Resnick, Jake Cohen, Molly Adams, Rachel Gurjar, Sahara Bohoskey, Rachel Dolfi and more...
3 onions garlic cloves 2 large carrots 5 celery stalks 2 green bell peppers 1 large red bell pepper 1 large poblano pepper 2 serrano chiles 2 pounds ground beef (or turkey) chili powder cumin 1 cup dark beer chipotle peppers in adobo 2 28-ounce cans diced tomatoes 1 28-ounce can crushed tomatoes 1 14.5 ounce can stewed tomatoes 2 14.5 ounce can red kidney beans 1 14.5 ounce can black beans 16 oz sharp white cheddar, shredded 4 cups cooked tri-color quinoa 1 lb tuscan kale panko 2 ½ cups grated Parmesan cheese flour tortillas Rice polenta Greek yogurt 1 delicata squash fresh sage bacon frozen or canned cooked black eyed peas 1 lb dried bucatini 1 baguette pizza sauce grated mozzarella cheese 6 oz dark chocolate heavy cream
PANTRY ESSENTIALS (things we assume you have, but if not, stock up!)
olive oil salt pepper flour milk honey butter baking powder red wine vinegar brown sugar vanilla
OPTIONAL FLAVOR ENHANCERS (Things that would be nice to add to the recipes we chose, but not essential) Sour Cream, Grated Cheddar Cheese, Chopped Cilantro for serving with the chili nutmeg cayenne mustard salsa, for serving with burritos flaky sea salt fresh thyme pepperoni slices
We've been perfecting this recipe for years, and think you'll love this veggie-packed,fiery chili. Feel free to skip the serrano chili if you don't like things too hot, but we think the adobo is a must-have. This recipe will feed a crowd (about 8-10 servings) so feel free to just make half a batch. Serve this chili with our Skillet Cornbread with Honey, Butter & Flaky Salt, and save any leftovers for a different recipe later in the week.
Feedfeed Tip Things get too spicy? You can always put out the fire by balancing out the flavor with something acidic, like fresh lime juice. Also, depending on the flavor of the canned tomatoes used, we often like to add a tablespoon or so of honey to counteract any bitterness.
The skillet offers the comfort of mac & cheese with the added protein and fiber of hearty quinoa. Plus, there's some kale tucked under that creamy cheese sauce.
Time to reinvent that leftover chili! Kids (and grown-ups alike) will love these chili burritos. Just make a quick batch of rice to fill your burritos with, add leftover chili, grated cheese and toppings of choice. These also freeze well, so if you have any extra, pop them in a freezer for an easy grab and go lunch!
Feedfeed Tip First time working with delicata squash? No need to peel it! The skin in entirely edible (and delicious), just make sure to give it a good rinse in hot water before slicing.
Feedfeed Tip Browning butter is one of those life changing techniques that once you master, you'll wonder why you haven't been doing it your whole life. Our tips? Use a light colored pan so you have a true read on the color of the butter. Set it over medium heat and cook until the butter starts to foam. At this point, keep a very close eye on it and cook, stirring often) until the milk solids start to turn golden brown and smell nutty. When you are happy with the color (and fragrance) remove the butter from the pan and add to a heatproof bowl to cool. If you keep it in the pan, the residual heat with continue to cook it, with the potential for burning.
