Category: Chipotle

Quick Burrito Bowl

This burrito bowl recipe is a lightning fast easy dinner idea! Add veggies and drizzle with creamy chipotle ranch dressing.…

A Couple Cooks – Recipes worth repeating.

This burrito bowl recipe is a lightning fast easy dinner idea! Add veggies and drizzle with creamy chipotle ranch dressing.

Burrito bowl recipe

Here’s a quick dinner idea that’s always satisfying and works for nearly every diet. That’s right, the good old Burrito Bowl! We can thank Chipotle for its widespread popularity, but it really is a killer idea. Throw rice, veggies, and burrito fillings in a bowl and call it meal! Here’s the thing: a good burrito bowl can actually take a while to make at home with all the components. Want a burrito bowl that’s lightening fast to make? We’ve got you. In fact, you can make this one 15 minutes (we timed ourselves).

How to make a burrito bowl… fast!

The longest lead time item in a burrito bowl is the rice. If you want to make a speedy bowl, you’ve got to short cut the rice cook time. There are a few options:

  • Fastest: Use packaged pre-cooked rice! There are a few brands on the market (we used Seeds of Change)
  • Fast: Cook the rice the night before, then reheat it with a splash of water on the stovetop
  • Medium speed: Cook white rice in 20 minutes on the stovetop, or even better make Cilantro Lime Rice
  • Longest: Cook brown rice in 45 minutes on the stovetop (consider doing this in advance)
Black bean and corn salad

Make shortcut black bean salad

The other key to this quick burrito bowl? Our shortcut Black Bean and Corn Salad! We discovered this trick and have been using it ever since. All you have to do is mix together 3 ingredients, and you’ve got a salad that tastes like you spend hours chopping. The keys? Mix together:

  • 1 can black beans
  • 1 can corn
  • 1 cup purchased pico de gallo: you’ll find this packaged in the refrigerated section at your local grocery! It may be labeled pico de gallo or fresh salsa. It’s a total lifesaver and adds a tangy zing to the entire salad.

You can also use the Black Bean and Corn Salad as a shortcut black bean salsa dip for chips, or try it in our Shrimp Bowls.

Burrito bowl

Whip up the chipotle ranch dressing

When we timed ourselves making this burrito bowl, we used pre-cooked packaged rice for maximum speed. So we had plenty of time to whip up this Chipotle Ranch Dressing! It’s so delicious and easy to put together. Here are the magic ingredients:

  • Yogurt plus mayonnaise: Using yogurt with the mayo helps cut down calories but maintains some of the richness of standard ranch dressing.
  • Adobo sauce: You’ll use adobo sauce from a can of chipotle chilis. It’s typically easy to find this ingredient next to the Mexican ingredients in your grocery. Only use the sauce from the can.

Want a milder version of this sauce, especially for kids? Just use half the adobo sauce (1 tablespoon). It won’t be spicy, but it will still have great smoky flavor!

Chipotle ranch dressing

Burrito bowl recipe variations

The best part about a burrito bowl, in our opinion? You can customize it to any diet. In fact, you can make these bowls for a crowd and provide options for everyone. It’s absolutely our go-to for large gatherings! As is, this burrito bowl is vegetarian and gluten free. Here’s how to modify it for other diets:

Other add ins!

Of course, you can also make this burrito bowl a whole lot fancier. We designed it as a quick weeknight meal. But if you’re hosting a dinner party, here are ways to step it up:

Let us know what you think of this quick burrito bowl recipe: we hope it comes in handy for times when you need a healthy dinner…fast!

Burrito bowl recipe

More bowl meals

Love meals in a bowl? Us too! Here are a few of our top bowl meals to try:

This burrito bowl recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, use chipotle sauce.

Print
Burrito bowl recipe

Quick Burrito Bowl

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Diet: Vegan
Print Recipe

Description

This burrito bowl is a lightning fast easy dinner idea! Add veggies and drizzle with creamy chipotle ranch dressing.

Ingredients

For the burrito bowl

For the chipotle ranch (use chipotle sauce for vegan)

  • ½ cup plain whole milk yogurt (or Greek yogurt plus 1 tablespoon water)
  • ¼ cup mayonnaise
  • 1 teaspoon apple cider vinegar
  • 1/2 each teaspoon each dried dill, garlic powder and onion powder
  • 1/4 each teaspoon each kosher salt and ground black pepper
  • 2 tablespoons adobo sauce from a can of chipotle chilis**

Instructions

  1. Cook the rice: make the Stovetop White Rice, Stovetop Brown Rice,Instant Pot Rice, or Cilantro Lime Rice. Alternatively, buy a precooked package that cooks in 2 minutes (like Seeds of Change brand). When the rice is done, fluff it with a fork and add a few pinches salt and a drizzle of olive oil, to taste (don’t skip this step!).
  2. Make the black bean and corn salad: In a bowl, mix together the beans (drained and rinsed), corn, and pico de gallo with the kosher salt.
  3. Chop the veggies: Cut the avocado. Slice the cherry tomatoes in half, and thinly slice the onions.
  4. Make the chipotle ranch: Mix all dressing ingredients in a small bowl until fully combined.
  5. Serve: Add the rice to bowls, then top with the black bean and corn salad, veggies, and chipotle ranch dressing.

Notes

*You’ll find this packaged in the refrigerated section at your local grocery: it may be labeled pico de gallo or fresh salsa. If you can’t find it, make homemade Pico de Gallo.

**Customize to your heat level. For a mild version, use 1 tablespoon adobo sauce.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican inspired

Keywords: Burrito bowl

A Couple Cooks - Recipes worth repeating.

Shrimp Bowl with Cilantro Lime Rice

This shrimp bowl recipe gets 5 stars! An easy lunch or dinner, it stars cilantro lime rice, black beans and chipotle ranch dressing. Here’s an irresistible recipe you’ll want to make again and again…this Shrimp Rice Bowl! It got 5 stars in our house. Of course, that’s an unofficial poll judging by how quickly it disappeared! Mix up a batch of cilantro lime rice, then top it with tender shrimp and a black bean and corn salad. This best part is a creamy, zingy chipotle ranch dressing that covers it all in deliciousness. (Yep, that’s the technical term.) This is one of our favorite bowl meals we’ve made in a while. And while it’s basic, every element is seasoned to perfection. Ingredients in this shrimp bowl recipe It has several components, but you should be able to finish this healthy dinner recipe in 30 minutes or less. Here’s the breakdown of the elements in this shrimp rice bowl: Shrimp: You can bake, broil, or sauté the shrimp for this recipe! See below to determine your favorite method. We like using tail-on shrimp for the look, but you can use peeled for easier eating. Cilantro lime rice: This bowl features our […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This shrimp bowl recipe gets 5 stars! An easy lunch or dinner, it stars cilantro lime rice, black beans and chipotle ranch dressing.

Shrimp Bowl

Here’s an irresistible recipe you’ll want to make again and again…this Shrimp Rice Bowl! It got 5 stars in our house. Of course, that’s an unofficial poll judging by how quickly it disappeared! Mix up a batch of cilantro lime rice, then top it with tender shrimp and a black bean and corn salad. This best part is a creamy, zingy chipotle ranch dressing that covers it all in deliciousness. (Yep, that’s the technical term.) This is one of our favorite bowl meals we’ve made in a while. And while it’s basic, every element is seasoned to perfection.

Ingredients in this shrimp bowl recipe

It has several components, but you should be able to finish this healthy dinner recipe in 30 minutes or less. Here’s the breakdown of the elements in this shrimp rice bowl:

  • Shrimp: You can bake, broil, or sauté the shrimp for this recipe! See below to determine your favorite method. We like using tail-on shrimp for the look, but you can use peeled for easier eating.
  • Cilantro lime rice: This bowl features our favorite cilantro lime rice: and it really does step up the recipe vs plain rice!
  • Black bean and corn salad: Here’s a fun trick: mix black beans, corn, and pico de gallo and it becomes and impromptu salad!
  • Chipotle ranch dressing: This healthy chipotle ranch is so easy to make, and you’ll want to drizzle it on everything! It’s got yogurt, mayo, and adobo sauce (see below).
Shrimp bowl recipe

Baked vs broiled vs sauteed shrimp!

There are a few different methods you can use for the shrimp here! Here are the pros and cons of each:

  • Baked shrimp: This method is easy and hands off! Pop the shrimp in the oven and cook 4 to 6 minutes. The only con? You have to preheat the oven.
  • Broiled shrimp: Even easier! It’s even quicker to broil shrimp, and you don’t have to preheat. The con? You’ll have to keep an eye on it in the last few minutes.
  • Sauteed shrimp: Super simple and quick: the fastest method for cooking shrimp! It also comes out more browned than the other methods. The con? You have to be hands-on the entire cooking time, and be good at quickly flipping the shrimp. Be careful not to overcook!

The type of shrimp to buy

There are lots of option at the store for shrimp, and it can get confusing! Here’s the type of shrimp we like to grab for this recipe:

  • Find medium or large shrimp. Medium shrimp is sometimes labeled 41 to 50 count, and Large is labeled as 31 to 40 count.
  • Use tail on or peeled. Tail on looks nice, but you do have to pull them off when eating. So use shelled if you like! Do not use shell on. If you accidentally buy shell on, remove it before cooking.
  • Fresh or frozen. Both are essentially the same freshness since most shrimp are immediately flash frozen. Just make sure to thaw the shrimp in advance.
  • Wild caught. Look for wild caught: it’s the most sustainable!
Chipotle ranch dressing
You’ll want to use this chipotle ranch dressing on everything!

The shrimp bowl sauce: a healthy spin on ranch dressing!

Who doesn’t love ranch? For the drizzle for this healthy shrimp bowls recipe, we created a healthy spin on ranch that’s seriously delicious. Here’s what to know:

  • The dressing uses both mayonnaise and yogurt: the yogurt helps to cut down on calories but keeps it deliciously creamy.
  • It has only 38 calories per tablespoon, vs 73 calories in store bought! So we’d call that healthy version. It’s also gluten-free, keto and low carb.
  • You can customize the spice level! Use more adobo sauce if you love the heat, and less if you’re cooking for kids. What’s adobo sauce, you ask?

Using chipotle peppers in adobo sauce

The key ingredient to the chipotle ranch dressing? Adobo sauce. It adds a smoky nuance and complexity that is impossible to replicate! Here’s more about this special ingredient if you haven’t worked with it before:

  • Chipotle peppers in adobo sauce are easy to find at most grocery stores near the Mexican products. The can includes chipotle chiles: smoked and dried jalapeños that are rehydrated and canned, and adobo sauce, a purée of tomato, vinegar, garlic, and other spices.
  • Use only the sauce in this can! Use a spoon to work around the spicy peppers.
  • It’s not ultra spicy. Use 1 tablespoon for a mild ranch, and 2 to 2 1/2 tablespoons for a medium spicy ranch.
  • What to do with the leftovers? Refrigerate or freeze leftovers, and use it for more adobo sauce recipes, like tortilla soup, taco soup, fajitas, or enchilada sauce.
Shrimp rice bowl

Meal prep and storage for this shrimp bowl recipe

Can you make this shrimp bowl recipe ahead? How long do the components last for lunches and easy healthy dinners? Here’s what to know:

  • Cooked shrimp lasts 3 days in the refrigerator. So you can cook in advance and use for lunches and dinners throughout the week.
  • You can make the rice in advance, then reheat. But rice does become dried out in the refrigerator. To reheat it, place on the stovetop or in the microwave with a few tablespoons water. It will re-absorb the water and become moist again!
  • Make the dressing up to 1 week in advance. Then refrigerate! It will likely last even longer.

And that’s it! Let us know what you think of this shrimp bowl recipe in the comments below! Serve it up for healthy dinners or easy lunches throughout the week!

Cilantro lime rice
Cilantro lime rice is a tasty basic staple

This shrimp bowl recipe is…

Pescatarian and gluten-free. For dairy-free and vegan, substitute vegan mayonnaise for the yogurt or go to Chipotle Sauce.

Print
Shrimp Bowl

Shrimp Bowl with Cilantro Lime Rice

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Diet: Gluten Free
Print Recipe

Description

This shrimp bowl recipe gets 5 stars! An easy lunch or dinner, it stars cilantro lime rice, black beans and chipotle ranch dressing.

Ingredients

For the shrimp bowl

  • 1 recipe Cilantro Lime Rice
  • 1 1/2 pounds medium shrimp, deveined (tail on or peeled)
  • 3 tablespoons olive oil
  • 3/4 teaspoon each kosher salt, smoked paprika, garlic powder, onion powder, and cumin
  • 1 can black beans
  • 1 15-ounce can corn
  • 1 cup pico de gallo 
  • For serving: avocado slices, cherry tomatoes (optional)

For the chipotle ranch dressing (or Chipotle Sauce for vegan)

  • 1/2 cup plain whole milk yogurt (or use mayo for dairy-free)*
  • 1/4 cup mayonnaise
  • 1 teaspoon apple cider vinegar
  • 1/2 each teaspoon each dried dill, garlic powder and onion powder
  • 1/4 each teaspoon each kosher salt and ground black pepper
  • 2 to 2 1/2 tablespoons adobo sauce from a can of chipotle chilis**

Instructions

  1. Start the rice: Start the Cilantro Lime Rice (open the rice recipe in a separate tab).
  2. Cook the shrimp: Thaw the shrimp, if using frozen. Preheat the oven to 400 degrees Fahrenheit or preheat the broiler (or you can sauté it: keep reading!). Pat the shrimp dry. Mix it in a bowl with the olive oil, salt and spices. Place the shrimp in an even layer on a baking sheet (lined with parchment paper, if you’re baking). Place the baking sheet in the oven and bake until juicy and opaque, about 4 to 6 minutes depending on the size of the shrimp. Or for broiling, broil for 3 to 6 minutes, until juicy and opaque, rotating the tray as necessary for even cooking. If you prefer, you can sauté the shrimp: In a large skillet, heat the butter on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs.
  3. Make the beans and corn: Meanwhile, drain and rinse the beans. Drain the corn. In a medium bowl, mix the beans, corn, and pico de gallo with 1/2 teaspoon kosher salt. 
  4. Make the chipotle ranch dressing: Mix all ingredients in a medium bowl. 
  5. Serve: To serve, place the rice, black bean corn salad, and shrimp in a bowl. Add avocado and cherry tomatoes, if using. Drizzle with dressing and top with extra chopped cilantro (leftover from the rice). 

Notes

*Make sure the yogurt has a creamy consistency. Most yogurt brands we’ve used work, but we found one brand that was very runny which didn’t work well for salad dressing. You can also use Greek yogurt, but since it’s thicker, add water 1 teaspoon at a time until the dressing comes to a creamy consistency. 

**Customize to your heat level. For a mild version, use 1 tablespoon adobo sauce. 

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Shrimp bowl

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Queso Dip

Chips, salsa, and guacamole are my absolute favorite, but my boys are all about the queso. Ok, I like it too, who doesn’t love a cheesy dip? But they REALLY love it.  This Queso Dip recipe is their all-time favorite. It’s creamy, sligh…

Chips, salsa, and guacamole are my absolute favorite, but my boys are all about the queso. Ok, I like it too, who doesn’t love a cheesy dip? But they REALLY love it.  This Queso Dip recipe is their all-time favorite. It’s creamy, slightly spicy, and really good with salty tortilla chips.  And guess what? It’s…

The post Queso Dip appeared first on Two Peas & Their Pod.

Steak Street Tacos with Chipotle Lime Coleslaw

Here’s a satisfying street taco recipe that comes together in a flash. It’s topped with a tangy chipotle-lime coleslaw that provides flavor, spice and crunch to these satisfyingly savory street tacos. When Aristotle said the whole is greater than the sum of the parts, he was talking about tacos, right? Because these tacos are made […]

Here’s a satisfying street taco recipe that comes together in a flash. It’s topped with a tangy chipotle-lime coleslaw that provides flavor, spice and crunch to these satisfyingly savory street tacos.

When Aristotle said the whole is greater than the sum of the parts, he was talking about tacos, right? Because these tacos are made up of some seriously good parts: thin slices of savory seared steak, toasted flour tortillas, a tangy chipotle-lime slaw, and a sprinkle of pickled jalapeños and fresh cilantro.

Four steak street tacos on a black rectangular plate, with limes, pickled jalapenos and chipotle slaw

The perfect taco hits all the right notes, combining spicy and sweet, soft and crunchy, salty and tangy.

And these steak street tacos do just that, with thin slices of steak browned to perfection, and topped with a bright and crunchy slaw made with a mix of Duke’s Mayonnaise, smoky chipotle, and fresh squeezed lime juice.

Closeup of the filling of a steak street taco, topped with micro cilantro leaves and pickled jalapenos

What makes it a street taco and not just a regular taco? The size, essentially.

Street tacos are generally smaller, about 4-5″ in diameter versus a more typical 6″ corn tortilla or 8″ flour tortilla. The handheld size makes them easy to eat standing in the street. We’ve found both corn and flour tortillas labeled ‘street taco size’ recently, and although we opted to use flour here, you could really use either.

Even better… warm the tortillas in the same skillet with all the flavorful fat and brown bits leftover from cooking the steak. Inspired in part by a drool-worthy binge-watch of the Taco Chronicles series (which I highly recommend checking out), specifically the episode on Suadero tacos. This particular kind of taco is made with seasoned beef cooked long and slow in a bath of its own fat (beef confit, essentially); the tortillas are also drenched in fat and toasted prior to being loaded up with the juicy, flavorful meat and simple toppings.

While our steak tacos are not even close to authentic Suadero tacos (the thin slices of steak cook in mere minutes, rather than slow cooking for hours as is traditional), we were certainly inspired by the preparation and especially the brilliant step of fat-soaking the tortillas.

Since we can’t exactly travel to Mexico right now to enjoy the real thing, this will have to do.

(more…)

Chipotle Tomato Soup with Smoked Cheddar Pull Apart Bread.

This chipotle tomato soup is an absolute GAME CHANGER. Mostly because it is served with super easy and quick smoked cheddar pull apart bread. You will struggle to stay away from this entire loaf. Oh boy is this incredible. I’ve told you before about how I love the tradition of tomato soup and grilled cheese […]

The post Chipotle Tomato Soup with Smoked Cheddar Pull Apart Bread. appeared first on How Sweet Eats.

This chipotle tomato soup is an absolute GAME CHANGER.

chipotle tomato soup with smoked cheddar pull apart bread

Mostly because it is served with super easy and quick smoked cheddar pull apart bread. You will struggle to stay away from this entire loaf. Oh boy is this incredible.

chipotle tomato soup with smoked cheddar pull apart bread

I’ve told you before about how I love the tradition of tomato soup and grilled cheese on Halloween! I think one of you readers even tipped me off to the tradition. This would have been an awesome tradition when I was growing up because we always ate dinner quickly before trick-or-treating! 

sourdough bread stuffed with smoked cheddar

These days, we usually have our parents and family over on Halloween – the result of having the first born grandchild/nephew, etc. SO I make a chili bar for everyone, which is also very fun. It’s also much easier than cooking 12 separate grilled cheeses, you know? 

But if you’re looking for traditions for Halloween night, this tomato soup and grilled cheese one needs to happen!

saucepan of chipotle tomato soup

This twist is PERFECTION. I realize that 2020 is the year that we’re not supposed to be sharing food, but here we are and I think if you make this pull-apart bread for just your family in your home to share, you’re golden.

baked smoked cheddar pull apart bread

First, the soup!

This soup is basically my go-to favorite, nordstrom copycat (but better, I swear) tomato soup. I added a little bit of chipotle chili powder to the base, cooking it over heat with the shallots and garlic. 

The end result is INCREDIBLE. There is this slight bite of heat but it is not spicy, if that makes sense. There is the perfect amount of heat and I am not someone who loves spicy food. If you dip your bread in the soup, it’s even milder. A spoonful will give you a little lasting heat flavor, but otherwise it is a dream! 

P.S. if you don’t want anything spicy at all, just skip the chipotle. It’s as easy as that.

chipotle tomato soup

Now, for the bread!

YEARS ago, I made this white pizza pull apart bread. It’s definitely a cheaters recipe but really oh-so delish. You simply cut a grid pattern into a loaf of bread (I prefer sourdough) and stuff it full of cheese.

Yes. Stuff it full of cheese. OMG my dream. 

Then bake it!

smoked cheddar pull apart bread

The end result are these perfect cheese-covered bread slices that are incredible for dipping. Or just eating on their own. Basically… inhaling. 

chipotle tomato soup with smoked cheddar pull apart bread

This flavor combo cannot be beat! Chipotle tomato soup with a hint of smoky heat, and then smoked cheddar cheese melted all over the rustic sourdough. 

chipotle tomato soup with smoked cheddar pull apart bread

DREAM MEAL. 

chipotle tomato soup with smoked cheddar pull apart bread

Chipotle Tomato Soup with Smoked Cheddar Pull Apart Bread

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Chipotle Tomato Soup with Smoked Cheddar Pull Apart Bread

This chipotle tomato soup is creamy and delish with a hint of heat. Serve with smoked cheddar pull apart bread for a slice of heaven!
Course Main Course
Cuisine American
Total Time 1 hour
Servings 4 people
Author How Sweet Eats

Ingredients

chipotle tomato soup

  • 2 tablespoons unsalted butter
  • 2 shallots, sliced
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons tomato paste
  • ¼ teaspoon chipotle chili powder
  • 28 oz diced fire-roasted tomatoes
  • 2/3 cup cooking sherry
  • 1/3 cup chicken stock
  • 3 tablespoons brown sugar
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup heavy cream
  • freshly snipped chives for garnish

smoked cheddar pull apart bread

  • 1 loaf sourdough bread
  • 4 tablespoons butter, melted
  • 8 ounces smoked cheddar cheese, freshly grated
  • fresh chives, for sprinkling

Instructions

  • Heat the butter in a saucepan over medium-low heat. Add in the shallots and garlic, cooking until soft and slightly golden and stirring occasionally, about 8 to 10 minutes. Stir in the tomato paste and chipotle powder and cook for another 5 minutes. Add in the tomatoes, sherry, chicken stock, brown sugar, basil, salt and pepper, then bring the mixture to a boil. Reduce to a simmer and cook for 20 minutes.
  • Transfer the soup to a high-powered blender and carefully blend until pureed. Transfer back to the pot over low heat. Right before serving, stir in the heavy cream. Taste and season additionally with salt and pepper if needed – it might, depending on your tomatoes. To serve, drizzle the soup with the extra cream and garnish with chives.

smoked cheddar pull apart bread

  • Preheat oven for 400 degrees F. Line a baking sheet with parchment paper. Slice a grid pattern into the loaf of bread, leaving about an inch uncut at the bottom of the loaf. I find it easiest to slice longways and then go back and slice the rest of the grid.
  • Loosely tent the bread with foil and place in the oven for 10 minutes.
  • Remove the bread and gently pry apart the bread squares. Drizzle the butter into the crevices of the bread. Gently pull apart the bread again and stuff the grated cheese into the crevices and pile it on top. Bake the bread for 15 to 20 minutes, uncovered, or until the cheese is golden and bubbly. Sprinkle with chives and serve immediately.

chipotle tomato soup with smoked cheddar pull apart bread

I mean look at that meltiness.

The post Chipotle Tomato Soup with Smoked Cheddar Pull Apart Bread. appeared first on How Sweet Eats.

Vegetarian Pumpkin & Three-Bean Chili

This robustly flavored vegetarian chili features three kinds of beans and pumpkin puree for a luxurious texture and fabulous fall flavor. So good you won’t miss the meat! Here’s a hearty fall recipe for you, full of ingredients you probably already have in your pantry! Just because it’s vegetarian doesn’t mean it’s bland, as this […]

This robustly flavored vegetarian chili features three kinds of beans and pumpkin puree for a luxurious texture and fabulous fall flavor. So good you won’t miss the meat!

Here’s a hearty fall recipe for you, full of ingredients you probably already have in your pantry! Just because it’s vegetarian doesn’t mean it’s bland, as this chili proves.

Two white bowls of Vegetarian Pumpkin & Three-Bean Chili topped with cheese, sour cream and micro cilantro

It’s that time of year.

The temperatures are dropping. The markets are heaped with pumpkins. Your pantry is stocked with stacks of canned beans and tomatoes that you probably bought back in April and have since forgotten about (or maybe that’s just me?)

Needless to say, this hearty and healthy vegetarian chili is just what you’ve been craving this fall.

Overhead, two bowls of Vegetarian Pumpkin & Three-Bean Chili with tortilla chips and other toppings

Our first batch was simply a vegetarian three-bean chili, sans pumpkin. And while the flavor was spot on, the texture was a bit watery, which, for something like chili, isn’t ideal. At least in my mind I always imagine a thick and hearty stew, so we made our notes and shelved the recipe for another day.

The next time around, inspired by a windfall of three giant cans of canned pumpkin from Costco (and a little push from our devoted facebook group), we decided to add pumpkin puree to give the soup some added body and richness; it makes for a luxurious texture, with just a hint of sweetness and subtle pumpkin flavor (don’t worry, this is by no means pumpkin spice chili… because that would be taking things entirely too far.)

(more…)

Chipotle Burgers

Chipotle Burgers are served on a toasty bun and topped with avocado, Pepper Jack cheese, and a special chipotle sauce. Guaranteed to be everyone’s new favorite grilled burger. Chipotle Burgers take your regular hamburgers and add adobo sauce and chipot…

Chipotle Burgers are served on a toasty bun and topped with avocado, Pepper Jack cheese, and a special chipotle sauce. Guaranteed to be everyone’s new favorite grilled burger. Chipotle Burgers take your regular hamburgers and add adobo sauce and chipotle peppers for an incredible, smoky flavor that’s made even better by some time on the…

The post Chipotle Burgers appeared first on Two Peas & Their Pod.

Chipotle Beer BBQ Chicken with Creamed Grilled Corn.

This chipotle BBQ chicken + creamed corn will make you the happiest! Most weekends on instagram or my week in the life update, I show a grilled BBQ chicken. Let’s just say it’s a dish I make constantly but never deem special enough to share. You know? Plus. I switch things around so much – […]

The post Chipotle Beer BBQ Chicken with Creamed Grilled Corn. appeared first on How Sweet Eats.

This chipotle BBQ chicken + creamed corn will make you the happiest!

chipotle bbq beer chicken with creamed corn

Most weekends on instagram or my week in the life update, I show a grilled BBQ chicken. Let’s just say it’s a dish I make constantly but never deem special enough to share. You know? Plus. I switch things around so much – the seasonings, the sauce – that it’s never made one exact way.

chipotle beer BBQ sauce

But! So many of you have asked for the recipe, or let’s say the method, that I’m here today with a version of it for you! I made the sauce and while I occasionally switch between homemade and store-bought, the method for this chicken never changes.

Spoiler alert: it’s pretty darn easy.

Since I can’t help but be extra, I had to serve it with this creamed corn. I wish I could curl up in a bowl of this corn and take a nap. It’s another version of summer comfort food that we just can’t get enough of. Make it now while corn is living its best life! 

creamed grilled corn

So! 

We loooove homemade BBQ sauce in this house. I have multiple versions here on the blog and also different ones in each of my cookbooks. If I had to choose, this root beer BBQ sauce may be my favorite, but I truly love them all.

And now… chipotle beer! Um, I’m in love? 

chipotle BBQ sauce

This sauce uses chipotle chili powder for some heat, but you could also dice up a chipotle pepper with some adobo sauce instead. It also uses beer, which I LOVE to use in sauce – but you can always sub the root beer, or even ginger ale or even broth. The sauce can be made ahead of time (and is delicious when it is!) and stored in the fridge.

Grab when you’re ready to make this dish and it will only take a few minutes!

grilled bbq chicken

Now let’s talk about the corn.

This freaking corn – oh my gosh.

First, given the title you obviously know I grilled it. I did and it’s so good. But you don’t HAVE to grill it if you’re in a pinch, or you don’t have a grill, or it’s pouring rain and you can’t walk outside, or if you’re making this in the middle of winter. Use fresh corn cut from the cob – even use frozen corn (it doesn’t have to be thawed first either). Basically, whatever corn you have on hand.

creamed grilled corn

Because this… is absolute heaven. It’s a rich and decadent dish but still somewhat light and fresh. Does that even make sense? Probably not. But it’s a combo of savory and sweet while tasting like the biggest burst of summer.

It almost reminded me of this corn pudding, but again, in a lighter, fresher way. It’s creamy and sweet and the perfect accompaniment to a meat or vegetable dish that has a little heat. This will 100% be a staple for us for all the summers to come!

chipotle bbq beer chicken with creamed corn

Now combined, this is SUCH a good plate. Sticky and saucy chicken with a little spice. Creamy and fresh, sweet corn with herbs. The bites are just perfect together. Add a house salad and you’re good to go! 

chipotle bbq beer chicken with creamed corn

Chipotle BBQ Chicken + Creamed Corn

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Chipotle Beer BBQ Chicken with Creamed Corn

This chipotle bbq chicken is made with homemade chipotle beer BBQ sauce! Serve alongside creamed grilled corn and summer dinner is complete!
Course Main Course
Cuisine American
Prep Time 1 hour
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 3/4 cup ketchup
  • 2/3 cup beer
  • ½ cup honey
  • 3 garlic cloves, minced
  • 2 tablespoon apple cider vinegar
  • 2 tablespoons dijon mustard
  • 1 teaspoon worcestershire sauce
  • 1/4 teaspoon chipotle chili powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon freshly ground black pepper
  • 1 pound boneless, skinless chicken breasts or thighs
  • salt and pepper
  • 2 teaspoons garlic powder

creamed grilled corn

  • 6 to 8 ears of corn (you need 2.5 cups kernels)
  • 1 cup heavy cream
  • 1 tablespoon sugar
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • ¼ cup parmesan cheese
  • 1 cup milk (any kind works!)
  • 2 tablespoons flour
  • fresh chopped chives

Instructions

  • Place all ingredients in a saucepan and whisk together until combined. Heat over medium heat and bring to a boil, then reduce to low heat and cook for 30 to 60 minutes, until thickened. Stir occasionally. Remove from the heat and let sit at room temperature until it cools and thickens even more. You can easily make this ahead of time!
  • Preheat the grill to the highest heat. Once hot, you can throw the ears of corn on the grill and grill them for 15 minutes, turning them every 5 minutes. You could even use leftover grilled corn. You can also make the creamed corn with the fresh corn from the cob. Or from frozen! Once the corn is grilled, set it aside.
  • Season the chicken all over with salt, pepper and garlic powder. I like to brush about a tablespoon or so of the sauce on the chicken.
  • Place the chicken directly on the grates and grill for 5 minutes. Flip and grill for 5 minutes more. Cook for 1 or 2 more minutes or until the internal temperature reaches 160 or 165 (if it’s 160, it will likely reach 165 as it rests). Remove the chicken and let it rest for 10 minutes before slicing. While it rests, you can make the creamed corn.
  • Serve the chicken sliced with the corn.

creamed grilled corn

  • Heat the corn, cream, sugar and garlic in a large skillet or saucepan over medium heat. Add a big pinch of salt and pepper. Stir to combine.
  • Place the milk in a shaker bottle or cup and add the flour. Shake for 30 seconds to make a slurry. Pour it into the skillet, stirring to combine. Cook over medium heat, letting it bubble and simmer but also stirring often, until the mixture is thickened. Once thickened, stir in the parmesan cheese. Taste and season additionally - add more salt and pepper or add more parmesan! Sprinkle with chives and serve.

chipotle bbq beer chicken with creamed corn

Craving.

The post Chipotle Beer BBQ Chicken with Creamed Grilled Corn. appeared first on How Sweet Eats.

Sweet Potato Black Bean Tamales (Vegan)

After learning how easy it is to make tamales (no seriously), we set our eyes on more flavor combinations!
And after some testing, this classic yet incredibly flavorful combination won out. Say hello to your go-to vegan tamale flavor: sweet potato bla…

Sweet Potato Black Bean Tamales (Vegan)

After learning how easy it is to make tamales (no seriously), we set our eyes on more flavor combinations!

And after some testing, this classic yet incredibly flavorful combination won out. Say hello to your go-to vegan tamale flavor: sweet potato black bean! Just 10 basic ingredients required. Let’s do this!

How to Make Vegan Tamales

It all starts with baking your sweet potatoes until tender and sweet.

Sweet Potato Black Bean Tamales (Vegan) from Minimalist Baker →