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Hearty Red & Black Bean Chili

INGREDIENTS

1 ½ CUPS Dry Red Beans
1 ½ CUPS Dry Black Beans
1 TSP Canola Oil
1 Onion
1 Bell Pepper
4 Galic Cloves
½-¾ TSP Chipotle or Cayenne Pepper
4 TSP Cumin
28 oz. Diced Tomatoes


STEPS

1. Prior to making the recipe: soak 1 ½ c. each of dry black beans and kidney beans in a large bowl overnight in enough water to cover. Next rinse and cook on high in 12 c. of clean water until they reach boiling point. Reduce heat and cook for about 1- 2 hours, until desired tenderness is reached.

2. Dice garlic and chop onion and bell pepper into small bite-size pieces. In a medium size pan, heat canola oil over medium heat.

3. Add onion and bell pepper, stirring occasionally for about 5 minutes.

4. When onions are soft, add garlic and continue to stir occasionally. Add cumin and either chipotle or cayenne seasoning. Stir to coat vegetables.

5. Add diced tomatoes with juice and cooked beans. Simmer on low for approximately 30 minutes.

6. Taste and adjust spices as needed. Serve hot. Refrigerate or freeze leftovers.


TIPS 

1. If you are in a time pinch, substitute canned beans for dried beans. Make sure to wash beans before use!

2. For a healthy twist, top chili with greek yogurt instead of sour cream!


Recipe adapted from: 

This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.

Thai White Eggplant Stir Fry

INGREDIENTS

3  White Eggplant, sliced into rounds 

½  Onion, thinly sliced 

2 TBSP Canola Oil

1 TBSP Cilantro, chopped

2 TBSP Red or Green Thai Curry Paste

Salt and Pepper, to taste

STEPS


1. Trim the stem edge and cut the eggplant into round circle and saute them in 1 Tbsp of oil until soft. Keep them aside.

2. Take the same nonstick pan that you have sauteed eggplants before, add 1 tsp oil to it. Once the oil is hot, add thinly sliced onions to it, saute until onions become translucent.

3. Now add the sauteed Eggplant rounds to the pan. Once the eggplant slices are mixed with onions, add some salt to it and leave it on medium flame for 5 min. 

4. Now add the curry paste to the pan and mix it well gently, and stir fry for another 5 min until the everything is well combined and cooked. 


TIPS 

1. This is a quick, exciting dish to put together. Great after a long day at work. 


2. You may add this curry paste to another of your favorite stir fry sauces to intensify its heat.

3. Any eggplant variety can be substituted, just make sure to cut into small 2” pieces to keep the cooking time the same. Pieces without skin make cook faster or lose their shape a bit but the flavor will remain delicious.



Recipe adapted from: 

This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.