Posts tagged chili

the crust goes… crustless

Here at The Crust life has been going through a lot of ups and downs. Jobs found, jobs quit, jobs found again. We’ve moved three times. It’s no wonder my poor little journal here fell by the wayside. And in the meantime our eating habits haven’t exactly been wonderful. Just four or five posts ago I promised to take my diet in a different direction, but life got in the way again. This time the hubs and I are in it together, and we’re trying it on for six weeks.

The Plan:

  • vegetarian 6 days per week
  • grain-free, refined-sugar-free
  • no soy protein replacements
  • no (well, few) “replacement” baked goods using alternative flour
  • Breakfast: fruit crumble with granola topping of coconut, pumpkin seeds, sunflower seeds, etc. OR soup (miso or broth base with vegetables and poached egg)
  • Lunch: nut-free energy bars for hubs, fruit and nut butters for me
  • Dinner: lettuce wraps, stuffed vegetables, chili, stews, roasted veggie bowls, etc.
  • Snacks: cheeses and lentil/chickpea flour crackers, fruits, nuts

Yesterday was our first day. For me:

  • Breakfast: garlic broth with poached vegetables and stirred in egg (like egg drop)
  • Lunch: apple with peanut butter
  • Dinner: roasted broccoli and sweet potato bowl with beet greens and miso dressing
  • Late Night Snack: pineapple; leftover half-poblano stuffed with corn, goat cheese, and chickpeas

And today:

  • Breakfast: skipped – I still fast when I can
  • Lunch: grapes, apple, peanuts
  • Dinner: pumpkin chipotle chili
  • Late Night Snack: roasted pumpkin with maple syrup and tahini

No pictures tonight, I’m afraid, but I’m hoping to get back into the swing of things gradually. To make up for it, double recipes!


Stuffed Poblanos with Grilled Corn, Goat Cheese, and Chickpeas

(serves 4 as a light meal; add a salad or, if you like, some roasted chicken. if you are sensitive to spicy foods, feel free to use bell peppers or even tomatoes or zucchini)


  • 4 poblano or anaheim peppers
  • 2 ears corn
  • 5 oz. goat cheese (herbed or peppercorn work nicely here)
  • 1 can chickpeas, drained
  • 1/4 c. creme fraiche or yogurt
  • 1/2 red onion, minced


  1. Grill corn directly over the heat, turning every few minutes, until well browned–even slightly charred. Let cool and shuck into the bowl of a food processor. Add goat cheese and chickpeas, and pulse several times until it resembles a chunky paste.
  2. Stir creme fraiche and red onion into goat cheese mixture.
  3. Halve peppers and remove seeds. Fill pepper halves with goat cheese mixture.
  4. Grill 10-20 minutes, or until peppers have softened and charred slightly.


Pumpkin Chipotle Chili

(serves 4; in order to make this meal quicker, I “cheated” a little and added a can of refried beans–or in my case a package of delicious seasoned red beans–in order to get a thicker texture and richer taste without an hour of simmering)


  • 1 small sugar pumpkin
  • olive oil
  • ancho chile powder
  • smoked paprika
  • 1 onion, diced
  • 1 large or 2 small bell peppers, diced
  • 1 pint cherry tomatoes
  • chili powder
  • 1/2 can chipotle peppers in adobo sauce
  • 1 c. chicken or vegetable broth
  • 1 can refried beans
  • 1 can black beans
  • 8 oz. cheddar cheese, shredded
  • 6 green onions, diced
  • 2 avocados, diced


  1. Preheat the oven to 425. Peel the pumpkin, cut in half, and remove the seeds and pulp. Set aside half of the pumpkin for another use (I roasted them along with the seeds to eat later). Dice the other half of the pumpkin. Separate the seeds from the pulp, toss with a little olive oil, sprinkle with ancho chile powder and smoked paprika, and spread on a baking sheet. Bake about ten minutes, watching to see that they don’t burn.
  2. Heat 2 T of olive oil in a large pot over medium-high heat. Add pumpkin and cook, tossing often, until lightly browned on all sides. Add onion and bell pepper. Cook a few minutes, until softened, and then sprinkle with chili powder to taste.
  3. Meanwhile, heat a little oil in a frying pan over high heat. When hot, add cherry tomatoes and cook, shaking the pan often, until blistered and some have popped open.
  4. Add chipotle peppers, chicken broth, refried beans, black beans, and cherry tomatoes to the pot. Stir until well combined. Heat to boiling, then cover and reduce heat. Cook for about ten minutes, until pumpkin is cooked through.
  5. Divide into four bowls and top with avocado, shredded cheese, green onions, and pumpkin seeds.

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Chili con Carne + Gluten-Free Cornbread

Okay, yes, there are no pictures.  But really, that just speaks to the deliciousness of the recipes in today’s post.  This stuff was so good that it was completely gone before I even remembered the camera.  Yeahhh… we were hungry.

I have made chili before.  Many times.  Many times.  With all kinds of ingredients.  Maple syrup, honey, coffee, cocoa, beer, you name it.  Ground beef mostly, but also ground turkey and cubed chicken.  Black beans, pinto beans, kidney beans, white beans.  Red chili, green chili, white chili.  Seriously, I love the stuff.  Hefty protein from beans and meat, mildly spiced or so hot your nose runs, it’s just good.  Mmm and cumin.  Still, this was a first for me, as I’ve never made chili without beans, or with chuck roast meat at all.  The chili base was really simple, no funky ingredients, but tasted complex and had a mild spice, I would say.

Chili con Carne (2 servings as written – there is enough sauce that, if you added a can of beans, you could probably serve 4)


  • 2 tbsp. chili powder (ground chiles with seasonings, not plain ground chiles)
  • 1 tsp. chile powder (plain ground chiles)
  • 1 tbsp. cumin
  • 1 tsp. dried oregano
  • 1/2 tsp. ground coriander
  • 3 tbsp. water
  • 1 tbsp. oil
  • 8 oz. chuck roast, cut into 1/2-inch dice
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 14 oz. can ground or crushed tomatoes
  • 1 1/2 c. water
  • juice of 1/2 lime
  • garnishes: cheddar cheese, sour cream, pickled jalapenos, chopped onion, whatever you like on your chili


  1. Combine spices in a bowl, and add water, stirring until smooth.
  2. Heat oil over medium-high heat.  Add chuck roast cubes, seasoning with salt and pepper.  Brown on all sides, and then remove to another bowl.
  3. Add onions to pan and cook until they begin to soften.  Add garlic, and cook another few minutes, until fragrant.
  4. Add remaining ingredients and bring to a simmer.  Turn heat to low, cover, and cook for about an hour, or until chuck roast cubes are tender.
  5. Remove lid and continue to simmer until chili reaches desired thickness.  I think ours took about another 20-30 minutes.
  6. Check for seasonings and adjust if necessary – by this I mean check for salt level, spice level, and acidity.  If too acidic, add a little sugar to balance it out.  This is also the time when you would add beans if you so desire, and then heat the chili through before serving.

Cornbread is probably our favorite accompaniment to chili around these parts.  I can’t tell you exactly why, but we never seem to eat anything else with it!  I’ve been trying to move away from using the only two grains most Americans eat (wheat and corn, although I suppose you could add oats and rice as sort of tied for third).  Reason is just that dietary variety is healthy, and just like eating different kinds of vegetables, I’d like to add different kinds of grains to the diet.

This night, I opted to try making flour from quinoa, as we have a surplus of that grain (or seed, really) at the moment, and use it instead of the wheat flour.  I ended up actually using about 80% quinoa to 20% wheat flour, but I am confident you could swap it all.

By the way, I recently read that not all cornmeal is 100% gluten-free, because some is produced in the same facility as glutenous products.  Therefore, if gluten is a serious dietary issue for you, of course, try to find some that is guaranteed gluten-free.

Gluten-Free Cornbread (1 9×9-inch pan)

This is a crumbly, sweet cornbread.  I didn’t have any eggs on hand, so I used the ground flax/water substitute, and as a result am not sure whether the crumbliness is from that, or the quinoa.  There is a ton of room for experimentation here, from using cooked quinoa to beating a separated egg to increased volume before adding, and I will probably continue experimenting.  I happen to prefer a less crumbly cornbread – next time I will probably try it with buttermilk instead of regular nonfat milk to increase the richness, and that may solve the problem.


  • 1 c. quinoa flour (this is probably about 3/4 c. quinoa, ground – I ground 1/2 c. in our coffee grinder and ended up with a little under a cup), or wheat flour
  • 1 c. cornmeal
  • 2/3 c. white sugar
  • 1 tsp. salt
  • 4 tsp. baking powder
  • 1 egg
  • 1 c. milk
  • 1/3 c. vegetable oil


  1. Preheat oven to 400 degrees.  Lightly grease or spray a 9×9-inch pan.
  2. In a large bowl, combine all dry ingredients.  Add wet ingredients and stir until combined.
  3. Pour into prepared pan and bake 20-25 minutes or until toothpick inserted into the middle comes out clean.

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