Black Bean and Corn Chili

I didn't have the chance to see whether Punxsutawney Phil saw his shadow this year or not, but based off the recent warm weather I was positive winter was over. I should have known that having our temperatures reach almost 60°F was too good to be true. Only a few days later Mother Nature decided to drop a few extra inches of snow on us, just to keep us on our toes. 

Since I'm one of those people who likes to see things on the sunny side, I prefer to think she did it so we had a few more weeks to gorge ourselves on comfort food. I've spent most of the winter chowing down on never ending pots of soup, with a few batches of black bean and corn chili chili thrown in for good measure. While I'm looking forward to having fresh vegetables again, I will certainly use any excuse possible to make another batch of something warm and comforting.

Chili is one of those meals I rely on when I know I'll be rushing around all day long because it's an easy meal to toss in the crock-pot before I leave in the morning. Added bonus: It freezes well so I always keep some on hand for those nights I don't feel like cooking. I may write about food for a living, but even I have nights when I'd rather spend the night on the couch with a good book, a warm blanket, and a meal I didn't have to stand in the kitchen cooking.

If that sounds like you, then make up a batch ASAP, but don't forget to pair it with some delicious Buttermilk Corn Bread. You really can't have chili without it, can you?

Black Bean and Corn Chili | Not Starving Yet

Black Bean and Corn Chili


makes 6 - 8 servings

 

Ingredients

 


1lb ground beef
½ yellow onion, diced
2 Tablespoons taco seasoning
3 (15oz) cans black beans
1 (14.5oz) can petite diced tomatoes with green chilis
1 (12oz) package frozen black bean and corn blend (see notes)
1 Tablespoon chili powder

Directions

 

  • In a skillet, over medium-high heat, add ground beef and yellow onion. Cook until the meat is browned and the onions are slightly translucent. Turn the heat off and drain the excess grease from the pan. Season beef with taco seasoning, then transfer to a crock-pot.
  • Add black beans, diced tomatoes with green chilis, frozen black bean and corn blend, and chili powder. Stir well to combine, then cook for 6 - 8 hours on low heat.

Notes


The frozen black bean and corn blend that I use for this recipe goes by many names. The brand I buy calls it Santa Fe Blend, although I've seen it called Baja Blend as well. What you're looking for, regardless of the name, is a bag of frozen corn, black beans, onions, red and green peppers, with no additional seasonings added.

If you have leftovers you can let  the chili cool completely, portion it out into small microwave safe containers, then freeze it for up to 4 months. I like to keep a few servings on hand for nights I don't feel like cooking, but still want a home cooked meal.

 

Chicken Soup with Stars

This is one of those simple recipes that is guaranteed to make you feel better, no matter what ails you. Whether you're sick, tired, sick of being tired, tired of being sick, or just love a good bowl of soup—this is the recipe for you. It's not a miracle cure, but it's pretty darn close. You can make your broth from scratch or cheat a little and buy it at the store. No matter how you make it it turns out perfect every single time. If you have any left over it freezes well, so makes sure to keep some on hand for last minute company or when you don't feel like cooking.

Chicken Soup with Stars

Chicken Soup with Stars
makes approximately 6 - 8 servings

Ingredients

2-3 chicken leg quarters
1 cup onion, diced
1 cup baby carrots, sliced
1 cup celery, diced
32-64oz chicken broth (see notes)
7oz star pasta, either pastilla or stelline (see notes)
1 teaspoon salt, or more to taste
fresh ground pepper, to taste

Directions

  • Add chicken leg quarters, onions, carrots, celery, and 32 ounces of chicken broth to the crockpot, set to high, and cook for 3-4 hours or until chicken is thoroughly cooked.
  • Remove the cooked chicken and allow it to cool before shredding the meat. Return shredded chicken to the crockpot.
  • On the stove partially cook your star pasta. Since cooking time on the various shapes is different, cook your pasta for half the time stated on the package, drain, and add it to the crockpot to finish cooking.
  • Allow the soup to cook for an additional 30 - 60 minutes, or until the pasta has cooked completely and the carrots are no longer crunchy. Cooking time varies greatly between models of crockpot, so I suggest checking the soup periodically during the final step so you don't overcook the pasta.
  • Add salt and fresh ground pepper to taste, as well as additional chicken broth as necessary (up to 32 ounces.) The partially cooked star pasta soaks up a lot of the broth while cooking, infusing it with flavor. Add the amount of broth you feel is necessary, you may not want to use the full 32 ounces.

Notes

This recipes calls for store bought broth because it's convenient, but I highly recommend making your own if you have the time. It's a fairly simple although somewhat time consuming process, however the results are definitely worth it.

To save time you can make this with leftover chicken, you'll need about 2 cups worth. I prefer to use chicken leg quarters as they're the least expensive cut of chicken sold in my area. I can usually pick them up for $0.49/lb where as a whole chicken usually runs about $1.19/lb.

This recipe is incredibly flexible, so add to it! Try adding fresh herbs or garlic to mix things up a bit. When it comes to chicken soup there is no wrong way.

Dr Pepper Pork Tacos with Cilantro and Sour Cream

Happy Labor Day weekend everyone! I hope the weather is beautiful where you are and you're enjoying the long weekend. You may have noticed there wasn't a Friday food post this week, that's because I decided to take a rare weekend off. I started out catching up on the new season of Dr Who on Friday and went to see the new Sin City movie on Saturday. Now that we have a toddler underfoot date nights are rare things, but I've got the best friend ever who offered to babysit for us so I jumped at the chance. Today she brought her family along for some fun and we spent a good part of the day at Taste of Madison trying out bits and bites from our local restaurants. This event is without a doubt my favorite all year, not that should surprise you since it's food related. Our local restaurants set up tents around the Capitol grounds, the same place the Dane County Farmers' Market takes place. The prices are reasonable, usually $3-4 to sample an item off the menu. I love that this event gives us a chance to sample the best food Madison has to offer all in one place. If you're curious about what I tried this year you can check out my instagram feed for the highlights. We stumbled across some real gems including dessert Sushi and Beer Battered Fries with Truffle Oil. 

Now that I've spent the last few minutes teasing you with the things I've eaten today, I'll go ahead and share a recipe for the Dr Pepper Pork tacos that I mentioned recently. Those of you who made my recipe from last week know that it makes a ton, so if you weren't feeding a crowd, then you've likely got plenty of leftovers. As much as I like eating pulled pork sandwiches I do get tired of them, so when I've had my fill I switch over to tacos. These are quick to toss together and don't require you to do anything more strenuous that reheating leftover Dr Pepper Pork. We all need a few meals like that in our repertoire. If you haven't had the chance to make last week's recipe yet, all I can say is "for shame Doc!" Seriously though, you're really missing out, Dr Pepper Pork is amazing.

DPPorkTacos.jpg

Dr Pepper Pork Tacos

Ingredients

Dr Pepper Pork (use the recipe here)
flour tortillas, taco sized
sour cream
fresh cilantro 

optional

lime wedges

Directions

  • Top tortillas with Dr Pepper pork, sour cream, and fresh cilantro. Drizzle with lime juice (optional) then devour immediately!