[SMN PLANTicious Recipe] Sunday Chili

I featured this chili recipe at my last Engine 2, 28-Day Challenge cooking class at Whole Foods Market, Henderson. it was a hit with the challengers as well as the “meat-eaters” back in the kitchen. This “Super Bowl Chili” is great for tailgating and for your next family gathering. I’m positive it’ll hold up at your next company Chili-Cookoff but just make sure you give me some kind of credit. ;-D

This particular chili recipe has been transformed three times before it was made into perfection. It started out as a friend’s vegan chili, then into my turkey/meat chili, then into this magnificent creation. This is everything a chili is described to be, hearty, spicy, bold, and comforting but of course built with my own spins and secrets. I promise that once eating this chili you may not go back to that boring crock-pot stew. If anything, take this as a base or guideline and run wild with it.


Ingredients: low sodium vegetable stock, corn, bell peppers, Anaheim chili peppers, red onions, garlic, whole peeled tomatoes, red kidney beans, pinto beans, tamari, cumin, coriander, cayenne pepper, thyme, ground black pepper, and two secret ingredients! (AS ALWAYS, IF YOU WANT THE FULL RECIPE, SUBSCRIBE TO MY BLOG AND LEAVE A COMMENT OR YOU CAN EMAIL ME DIRECTLY!)

Remember that this recipe and all of my PLANT-STRONG recipes will always be free of processed oils, meats, dairy, and extremely low to no added sodium!

What I love about this dish is that you get your complete proteins along with plenty of natural sources of vitamins and minerals. It’s also high in fiber and flavor! Like I said, use this as a guideline and add your favorite vegetables to this. Have fun with it and explore the seasoning section of your local all-natural grocer (WHOLE FOODS MARKET) and have at it. Remember that seasonings always count for “free flavor.” what I mean by that is that using dried herbs and seasonings pack your dish full of flavor and absolutely no calories!


If you liked this blog or want the full recipe for this or any other dish, subscribe and leave a comment. You can also email me at servemenowcatering@yahoo.com.

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[SMN FEATURED Recipe] Hatch Chile and Grilled Corn Salsa

“Hatch is the TRUE flavor of New Mexico. Flame-roasted, mild green chiles have been part of the New Mexican cuisine for over 400 years. Hatch has its own unique taste, not Tex-Mex, not Mexican…” -Steve Dawson Founder/President of Hatch Chile Company

The hatch chile is widely known for its amazing flavor especially after being fire-roasted. It originates from Hatch, New Mexico. It’s harvest season only comes once a year at the end of the summer. Enjoy this hatch chile in replace to any recipe that you would normally add any kind of jalepeno, habanero, or serrano. It’ll add a much smokier and stronger pepper flavor than most pepper out there. Remember, to get the best flavor out of them, fire-roast them on a grill or even over your gas burner in your house. After charring the skin black, keep it in a brown bag or container, let the heat and steam from the pepper do it work while covered, then peel off the charred skin. Viola! You have an amazing hatch chile pepper!

My Hatch Chile and Grilled Corn┬áSalsa recipe best serves up to six people. It’s great as a side for grilled beef, chicken, pork, and fish! It can also stand well on it own!

On September 3rd & 4th, 2011, Hatch, New Mexico will be having their annual Hatch Valley Chile Festival. Check this link out for more information! http://www.hatchchilefest.com/

Ingredients: 2 ears of corn, grilled/charred and shucked, 2 fire-roasted Hatch chiles, seeded and diced, 1-15oz can of black beans, 1 red or green bell pepper, seeded and diced, 1/2 medium red onion, diced, 1/2 cup cilantro, roughly chopped, 1 clove of garlic, minced, 3 tablespoons rice wine vinegar, salt & pepper TT (to taste)

Directions: Chop and prep all vegetables and add them to a mixing bowl. Drain can of black beans, quickly rinse off starchy liquid and add to the mixing bowl. Add your rice wine vinegar and season to taste. Keep cool before serving.

If you have any questions, leave a comment here on this post or subscribe and email me with any concerns or comments. Thanks and enjoy!