At some point, we’re all going to have to decide on the same measuring system. Maybe we can make it our New Year’s resolution? Most of the world is using the metric system while a few holdouts, namely the United States, Liberia, and Burma, are sticking with other systems of measurement. For the record, I know some very good bakers that use cups and tablespoons,…
At some point, we’re all going to have to decide on the same measuring system. Maybe we can make it our New Year’s resolution? Most of the world is using the metric system while a few holdouts, namely the United States, Liberia, and Burma, are sticking with other systems of measurement. For the record, I know some very good bakers that use cups and tablespoons, and I like them as well.
Anyone who says they aren’t accurate hasn’t encountered a French recipe that calls for un verre de vin de lait (a “wine glass” of milk), a cullière à soupe (a soup spoon) of baking powder, or trois feuilles de gélatine, when every sheet of gelatin I’ve come across is either a different size, weight, or strength. And my wine glasses come in a lot of different sizes, too, although I always seem to reach for the largest ones…but not necessarily for baking.
Although books have been written on the subject, my take is that most Americans like holding measuring spoons and cups. It’s more tactile and visceral, kind of like how many of us holdouts don’t want to make dinner in a machine that will make it for us.
Many of us have fond memories of measuring cups, having seen our parents and grandparents using them, and having them handed down to us, but for recipe writers, metrics really are the way to go. The accuracy issue aside, it’s easy to cut a recipe down, say, 20%, which comes in handy when you’re testing a recipe but find that if you could somehow resize the batter down by 20-percent, it’d fit perfectly in a standard cake pan. Otherwise, you’re stuck telling people to use 3/4 cup plus 1 tablespoon of milk, or the 3 tablespoons plus 1/4 teaspoon of heavy cream I saw in a European cookbook that had been translated into English. I don’t know about you, but I’m not measuring out 1/4 teaspoon of cream to make a batch of ice cream.
This healthy chili recipe is full of good-for-you ingredients and big flavor, featuring a trio of beans, quinoa, and lots of hearty spices. This post was created in partnership with ALDI. All opinions are our own. Is it chili season already? Wasn’t it just moments ago we were eating watermelon salad in our flip flops? As the weather changes, foods follow suit: changing from light and bright to hearty and spiced. As much as I hate to admit it: we’re craving all the fall over here! So Alex and I are starting the party with this insanely-tasty healthy chili recipe. It’s got a savory, hearty flavor even though it’s meatless. And it’s full of good-for-you ingredients; a trio of protein-packed beans, quinoa, and loads of spices. We got all of the ingredients at ALDI: our go-to place to stock up on fall ingredients that are high quality, organic, and affordable. Ready to get cooking? PS The cast-iron pot below is also available at ALDI! The Crofton Cast Iron 4.6 Qt. French Oven is available starting September 25 for a limited time ($24.99). Want to try it too? Let us know if you head to ALDI to stock up and make this recipe! Tell us […]
This healthy chili recipe is full of good-for-you ingredients and big flavor, featuring a trio of beans, quinoa, and lots of hearty spices.
This post was created in partnership with ALDI. All opinions are our own.
Is it chili season already? Wasn’t it just moments ago we were eating watermelon salad in our flip flops? As the weather changes, foods follow suit: changing from light and bright to hearty and spiced. As much as I hate to admit it: we’re craving all the fall over here! So Alex and I are starting the party with this insanely-tasty healthy chili recipe. It’s got a savory, hearty flavor even though it’s meatless. And it’s full of good-for-you ingredients; a trio of protein-packed beans, quinoa, and loads of spices. We got all of the ingredients at ALDI: our go-to place to stock up on fall ingredients that are high quality, organic, and affordable. Ready to get cooking?
PS The cast-iron pot below is also available at ALDI! The Crofton Cast Iron 4.6 Qt. French Oven is available starting September 25 for a limited time ($24.99).
Want to try it too? Let us know if you head to ALDI to stock up and make this recipe! Tell us in the comments below. Or tag us on Instagram using @acouplecooks and @aldiusa.
What makes this a healthy chili recipe?
If you search the internet for healthy chili recipes, you come up with a lot of turkey chilis. But what about making it even healthier by going meatless? We won’t go into the nitty gritty here, but research is showing the value of eating lots of plants. So to us, a healthy chili is loaded with vegetables instead of the traditional meat.
A healthy chili is also loaded with good-for-you ingredients that are full of valuable nutrients! Here are some of the heavy hitting veggies in this chili:
Simply Organic Beans: pinto, kidney, and black beans
Simply Organic Quinoa: packed with plant-based protein
Tomatoes, onions, and corn
Simply Nature Flax Seed: Optional, but it adds protein and omega 3’s
It can be difficult to load flavor into a vegetarian chili because, well, meat tastes really good. So we’ve had to use a few secrets to making the flavor delicious and satisfying. Here are a few of our tricks to this healthy chili recipe:
Simply Nature Organic Ketchup: Ketchup brings in a little sweetness and tang to this chili. We like to use organic ketchup because it usually tastes better and is free from high fructose corn syrup.
A hefty dose of chili powder: Using quite a bit of chili powder helps to bring big flavor. Some chili powders can be spicier than others, so make sure you’re using a brand that fits your spice tolerance.
Cumin, oregano, fresh garlic, and garlic powder: These spices round out the chili and bring a depth of flavor.
Toppings for a healthy chili
Loading up chili is the best part, right? But if you’re thinking about healthy chili, the toppings can be a place where calories can add up. One tip we’d say is to add just enough toppings to add flavor, but not so much that someone might say, “Want some chili with that sour cream?”
With that in mind, here are our favorite toppings to load up that chili — and the first one is our favorite new idea!
Southern Grove roasted and salted pepitas (pumpkin seeds): Not only are they cozy, they add a nice crunch and a bit of plant-based protein
Optional: 1 tablespoon adobo sauce (from a can of chipotle chilis)*
To garnish: Sour cream or Greek yogurt (or Cashew Cream for vegan), Mexican blend shredded cheese, and Southern Grove Pepitas
Instructions
Cook the quinoa: Place the quinoa in a saucepan with 1 1/2 cups water. Bring to a boil, then reduce the heat to very low. Cover the pot, and simmer where the water is just bubbling for about 15 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit covered to steam for 5 minutes.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and saute for 5 to 7 minutes, until tender. Add the garlic and cook for 2 minutes until lightly browned. Add the ketchup and spices and cook for 1 minute until fragrant.
Add all other ingredients, and throw in the quinoa whenever it is cooked. Simmer for 25 minutes. Serve immediately with toppings. Store leftovers refrigerated for up to 3 days, or frozen for 3 months.
Notes
*Totally optional, but stirring in adobo sauce adds another level of complexity. Chipotles in adobo sauce are available in a small can; the chilis are packed with adobo sauce, a purée of tomato, vinegar, garlic, and some other spices. You’ll just add the sauce.
Category:Main Dish
Method:Stovetop
Cuisine:American
Keywords: Healthy chili recipe, Chili recipe, Bean chili recipe, Meatless chili recipe, Vegetarian chili recipe, vegan chili recipe
More healthy fall recipes
Are you feeling it too? Here are some more of our favorite fall recipes:
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