Tuesday, March 31, 2009

Today is the Last Day for Submitting Recipes to the Blogger Aid Cookbook

Have you submitted your recipe to the Blogger Aid Cookbook yet? If not, you still have some time -- okay, just until the end of the day today -- but that's still enough time.

Not familiar with Blogger Aid? It's a group of international "bloggers uniting to aid in the alleviation of hunger." It was founded by an amazing threesome: Val of More Than Burnt Toast, Ivy of Kopiaste... to Greek Hospitality, and Giz of Equal Opportunity Kitchen.

In their words, Blogger Aid is "a growing group of international food bloggers determined to make a difference in aid of world famine. The love of food and community that brings us together drives the compassion of its members to reach out to our world to help those less fortunate than we are. Banded by a mission of helping to make a change in a world where starvation affects such a profound number of people, we will raise money and awareness for the hungry in communities both at home and abroad."

The Blogger Aid cookbook is their largest fundraiser to date. The recipes will be submitted by readers, both members and non-members of Blogger Aid, and 100% of the profit from the sales of the cookbook will go to School Meals, a program of The World Food Programme (WFP), the United Nations frontline agency.

Now I can't tell you exactly what I submitted since the ladies want us to keep it a secret. (That way, you will be surprised at the exciting array of international recipes that await you!) I can give you some hints though: It's a main dish. It's Italian in nature. It celebrates the flavors and colors of spring. And it's soooo good.

Want to submit a recipe of your own? Here's how.

Tuesday, March 24, 2009

What is Kabocha Squash?

kabocha squash flesh

You've seen it at the market. You've picked it up and wondered, What is this? An odd shaped acorn squash? Then you saw the sign: Kabocha squash, and thought, How the heck do you pronounce that?

What is Kabocha squash? A relative newcomer to the US squash scene, Kabocha squash (pronounced kuh-boh-cha) is a hard winter squash available from late fall to late spring. Its hard, dull, bumpy dark green shell is marked with pale celery green striations. It's rather heavy for its size (usually 2-3 pounds) and has a stumpy grayish colored stalk. Kabocha squash has a brilliant yellow-orange flesh, like a pumpkin's. Both the texture and flavor of Kabocha squash is similar to a sweet potato: the soft, moist, fluffy flesh is surprisingly sweet and slightly nutty.

Kabocha squash is a centuries-old variety of Japanese squash that in Japan is often referred to as a Japanese pumpkin. Apparently it was brought to Japan from Cambodia by the Spanish in the 1500s and is used in dishes ranging from soup to sushi.

As its rich orange flesh indicates, Kabocha squash is high in beta carotene, a powerful health-promoting antioxidant. One 3/4's cup serving of cooked Kabocha squash is only 30 calories yet provides 30% of your daily recommended vitamin C and a whopping 70% of vitamin A. It's also high in dietary fiber, especially if you eat the skin, which turns soft when cooked.

roasted Kabocha squash with an orange-honey-ginger glaze

Kabocha squash is so naturally delicious, that you could eat it simply roasted and unadorned. But why not have a little more fun? I created this recipe for Roasted Kabocha Squash with Orange-Honey Glaze a few weeks ago and can't stop making it. Roasting the Kabocha squash renders it irresistibly tender, while the sweet and spicy orange honey glaze enhances its inherent sugary goodness. The sprinkling of sunflower seeds adds just the right amount of crunch with a hint of smoky nuttiness.

Roasted Kabocha Squash with an Orange Honey Glaze
Serves 4
Print recipe only here.

1 Kabocha squash, cut in half, seeded, and sliced into 1-inch thick slices
2-3 teaspoons olive oil for brushing squash

2 teaspoons olive oil
1 shallot, diced
3 tablespoons honey
2 tablespoons water
2 teaspoons lime juice
1/4 teaspoon rice wine vinegar
2 tablespoons orange juice
2 teaspoons orange zest
2 teaspoons fresh minced ginger
1/4 teaspoon cayenne pepper
salt, to taste
1/4 cup store-bought roasted, salted sunflower seeds

Preheat oven to 400 degrees F. Line a baking pan with tinfoil (for easy clean up). Brush the flesh of the squash with olive oil, and roast flesh side down for 30-35 minutes, or until tender.

In a small skillet over medium heat, add 2 teaspoons olive oil. Add shallots and saute until lightly golden, about 2 minutes. Remove from heat. In a small bowl, combine remaining ingredients EXCEPT sunflower seeds. Whisk until smooth.

Just before you're ready to serve the squash, add the sauce to the pan of sauteed shallots. Heat on medium until the sauce begins to bubble and becomes lightly syrupy, about 2 minutes. Remove from heat and drizzle over the cooked squash. Sprinkle with sunflower seeds. Serve immediately.

Note: Kabocha squash is available in organic markets such as Whole Foods as well as many traditional supermarkets. If you can't find Kabocha squash, then acorn, butternut, or buttercup squash make good substitutes.

You might also like:

Olive Oil, Caramelized Onion, and Sage Sweet Potatoes

Roasted Rainbow Carrots and String Beans with Citrus-Sage Glaze

Roasted Acorn Squash with Honey-Lime Glazed Pepitas

Here are more delicious Kabocha squash recipes:
The Garden of Eating's Curried Chicken with Kabocha Squash and Mustard Greens
Closet Cooking's Kabocha Risotto
Apple Pies, Patis, and Pate's Ginataang Kalabasa (Kabocha Squash in Coconut Milk)

Save This Page on Del.icio.us

The Winner of the $25 See's Candies Gift Certificate Is....

Tavolini. Congratulations! Please email me your name and address so you can receive your gift certificate. Thanks to everyone who participated. Good luck next time!

I'll be posting future give-aways on the right side bar of my blog, so keep checking back for your chance to win.

Friday, March 20, 2009

It's a Food Blogga Give-Away for See's Candies!

see's assorted candies

Looking for a delicious Easter gift this year? Forget the Peeps and the jelly beans. Give the gift of See's Easter candy instead. There's an adorable and tasty treat for everyone on your bunny list including classic foiled wrapped chocolate bunnies, springtime truffles, bunny lollipops, and my personal favorite, peanut butter filled chocolate eggs.

see's Easter wrapped box
See's Easter gift boxes come wrapped in festive Easter egg paper.

See's Famous Old Time Candies® was founded in California in 1921. See's is beloved throughout the western US, and especially in California, which is dotted with scores of their charming candy shops. Enter any shop, and feel like you're stepping back in time. The impossibly polite staff are dressed in pristine old-fashioned black and white uniforms that evoke a warm sense of nostalgia. Dozens of delectable See's candies are displayed in cases like jewels, and myriad beautifully wrapped gift boxes are there for your choosing. Plus the best part of the experience, as See's devotees know, is receiving your complimentary piece of See's candy after you make your purchase.

see's candy box

What makes See's Candies so scrumptious? According to the company, "to produce the best possible boxed chocolates, we at See's acquire the choicest and finest grade raw ingredients from all over the world. Making over 100 varieties of candies, we have maintained our reputation for excellence by strict adherence to See's 'Quality Without Compromise®' motto."

I can attest that their chocolate is among the finest available, as I have been savoring them my entire life. The first time I went to a See's candy shop, I was about 10 years old. I was so smitten, that I thought, Forget being a doctor or a lawyer when I grow up. I want to work in a See's candy shop. Well, that didn't pan out, but living in California is the next best thing. And since you can order See's candies online, you can enjoy them no matter where you live.

see's assorted
Some of my favorite See's candies pictured above include walnut squares (dark chocolate and caramel with English walnuts), Kona mocha (coffee and chocolate buttercream topped with toasted coconut), and Scotchmallows (honey marshmallow and caramel dipped in dark chocolate).

Now for the really exciting part: One lucky Food Blogga winner will receive a $25 gift certificate to See's candies! Not sure whether you want creme filled Easter eggs, assorted dark chocolates, or nuts and chews? Then I'd recommend ordering a custom mix so you can select the confections that are nearest and dearesnt to your heart. Here's what you have to do to win:

Just tell me why you'd like to win the See's Candies gift certificate. Please respond by the end of the day, Monday, March 23, 2009. That's it.

With the help of random.org, 1 winner will be randomly selected and announced in a future post, so please check back. The give-away is open to all Food Blogga readers wherever you live. The winner will need to provide her or his real name and mailing address. Don't have a blog? Just leave an active email address where you can be reached. Good luck, everybody!

Sunday, March 15, 2009

Move Over Banana Bread, Mango Bread's in Town

mango bread pan

This may just be the perfect breakfast bread.

It's a tweaked version of Dorie Greenspan's (Baking: From My Home to Yours) dense, fruit studded mango bread. It's so good that it may even surpass my beloved Banana Bread with Toasted Coconut and Almonds. And that's saying something.

I first made it last winter when we had relatives visiting. It was polished off in two days, and there were only four of us. I have made it several times since, and it has consistently received stellar reviews. It's on my "go-to list" of recipes and will surely be on yours too once you try it.

mango bread loaf slice

What makes this mango bread so delicious? Creamy mango, chewy raisins, aromatic ginger, and crunchy cashews to start. It's a satisfyingly moist, highly textured, aromatic bread with just the right sweetness. The only hard part is stirring the batter which is stunningly thick. You think to yourself, this will never cook, but it does, perfectly, every time.

This mango bread tastes even better after it sits a day or two. So eat it plain, toast it with butter, or top it with tangy apricot marmalade. Any way you slice it, it's delightful.

mango bread slices

Mango Bread with Raisins and Cashews
Serves 8-10
Print recipe only here.

3 large eggs
3/4 cup canola oil
2 1/2 cups all-purpose flour
1 cup sugar
1/2 cup light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 teaspoons grated fresh ginger
2 cups diced fresh mango
3/4 cup moist, plump mixed raisins, coarsely chopped
3/4 cup cashews, coarsely chopped
grated zest of 1 lime

Center a rack in the oven and preheat to 350 degrees F. Spray an 8 1/2- x- 4 1/2- inch loaf pan with cooking spray. Place the pan on two regular baking sheets stacked one on top of the other to prevent the bottom of the bread from over baking.

In a small bowl, whisk together the eggs and oil.

In a large bowl, whisk together the flour, sugars, baking powder, baking soda, cinnamon, nutmeg, and salt. Pour the wet ingredients over the dry, and using a spatula, mix until well blended. The dough will be very thick, but as Dorie says, "persevere, it will come together." Stir in the ginger, mango, raisins, cashews, and lime zest. Scrape the batter into the pan, and smooth the top with a rubber spatula.

Bake the bread for 1 hour 15 min. to 1 hour 30 min., or until the top is golden brown and a cake tester or thin knife inserted into the center comes out clean. (If the bread is getting too brown on top, cover it loosely with a tinfoil tent). Transfer the pan to a rack and cool for 5 minutes before running a knife around the sides of the pan and unmolding. Invert and cool to room temperature right side up on the rack.

You might also like these breakfast and brunch recipes:

Chestnut Pancakes with Pancetta, Creme Fraiche, and Cinnamon Maple Syrup


Banana, Coconut, and Medjool Date Bread

Breakfast Egg Sandwich with Avocado and Chipotle-Mayo

Check out more mango bread recipes from Chris and Sweet Mary.

Save This Page on Del.icio.us

Tuesday, March 10, 2009

A Fast, Fresh, and Delicious Dinner in Under 30 Minutes.

chicken cauliflower w fork

Weeknight meals can be a challenge. That's why there are so many cookbooks and cooking magazines offering tips and solutions on how transform those hectic weeknight meals into "meals in minutes." Whether it's a promise of a "10 minute meal" or a list of "fast and easy suppers," there's no shortage of help out there. So today I'm offering my own fast and fresh weeknight meal.

This Herbed Chicken and Cauliflower is easy, healthy, and delicious. You can make this dish and be sitting down to eat it within 30 minutes. Really. The savory sauce made from white wine, vegetable broth, mixed herbs, and cornstarch clings deliciously to the sauteed chicken and cauliflower. It's a well balanced meal that is high in lean protein, complex carbohydrates, vitamins C and K, and fiber.

So there you have it. Fast, fresh, healthy, and delicious, all in less than 30 minutes.

chicken cauliflower brown mat

Fast and Easy Herbed Chicken and Cauliflower

Makes 4 servings
Print recipe only here.

1 1/4 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon olive oil
2 large shallots, thinly sliced
1 medium head of cauliflower (about 6 cups)
1/2 cup dry white wine
2 teaspoons cornstarch dissolved in 2 cups low-sodium vegetable broth
1/3 cup mixed chopped fresh savory herbs, such as rosemary, sage, and thyme
salt and freshly ground black pepper, to taste

1 cup dry whole wheat couscous
2 cups water

Season chicken with salt and pepper.

In a large skillet over medium-high heat, heat olive oil; add shallots and saute until translucent , about 3 minutes. Add the chicken; cook until browned all over yet still tender, about 8-10 minutes.

Meanwhile cut cauliflower into florets. Place in a large pot of boiling water for 3 minutes; drain. Once chicken is browned, add the cauliflower, cooking until browned in spots. Add white wine (the alcohol will burn off, but the chicken and cauliflower will be infused with its flavor). Once the alcohol reduces, add the vegetable broth with cornstarch. Reduce heat to medium-low; cook for 10-12 minutes, or until the sauce thickens. Turn off heat; stir in fresh herbs, and season to taste with salt and freshly ground black pepper.

Meanwhile, place couscous and water in a microwavable bowl. Microwave on high for 1 minute. Let rest for 5 minutes. Fluff with a fork before serving.

Divide couscous among 4 plates. Add 1/4 of the chicken and cauliflower to each plate. Garnish with additional fresh herbs, if desired, and serve immediately.

You might also like these fast and easy meals:

Tilapia with Zesty Blood Orange and Mango Salsa

Creamy Goat Cheese and Beet Green Pasta

Quick Tuna and Olive Pasta

Mom's Italian Escarole and Bean Soup

Save This Page on Del.icio.us

Sunday, March 8, 2009

Feeling Blue? Eat Italian Almond Torte with Blood Orange Compote

blood oranges with juice

On February 9th, I published a post entitled "Fight February with Blood Oranges. Here's how it began:

It's February, and the weather is pretty miserable. There are cold fronts, snow storms, dense fog, and freezing rain blanketing various parts of the country.

Today, one month later, I'm returning to blood oranges and find that the same opening sentence will work again, just by changing the month.

It's March, and the weather is pretty miserable. There are cold fronts, snow storms, dense fog, and freezing rain blanketing various parts of the country.

See what I mean? Works just fine. This might also explain why I have seen so many blog posts lately about SAD (seasonal affect disorder) and creative dry spells and general feelings of ickiness. People are craving sunshine and balmy breezes and spring blossoms.

almond torte

While I can't make the daffodils grow any more quickly, I can share a recipe for a refreshing Italian Almond and Orange with Blood Orange Compote that is sure to make you feel warm and happy. I created the recipe a few weeks ago and have since made it two more times. It's that good.

While this Italian torte bakes, your home will be filled with the bright scent of citrus. Since it's subtly sweet yet rich with almond flavor, it's ideal for pairing with a glass of Italian Vin Santo on a relaxing afternoon. It also makes a lovely formal dessert when dressed with a spicy compote of tart blood oranges soaked in honey, vanilla, cloves, and star anise.

Given that this is an Italian torte with Sicilian blood oranges (OK, they're San Diego blood oranges, but they're descendants of Sicilian ones), I'm sharing it with Maryann of Finding La Dolce Vita and Marie of Proud Italian Cook who are hosting their second annual Festa Italiana. So enough about the torte. Let's mangia!

almond torte face on

Italian Almond and Orange Torte with Blood Orange Compote

Serves 8-10
Print recipe only here.

1 cup whole almonds
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cup granulated sugar
1 stick (1/2 cup) butter, softened
3 large eggs
1/2 teaspoon pure almond extract
the zest of 1 navel orange
1/4 cup freshly squeezed navel orange juice (carton juice is fine too)

Blood Orange Compote:

1 1/4 cups water
1/2 cup plus 2 tablespoons honey
1/2 cup granulated sugar
2 teaspoons lemon juice
1 teaspoon pure vanilla extract (or half of a vanilla bean, split lengthwise)
4 whole star anise*
4 whole cloves
8 medium blood oranges, peeled and sliced into into sections

Position a rack in the center of the oven and preheat to 350 degrees F. Butter then flour an 8-inch round cake pan.

In a food processor, grind almonds until a fine meal forms (it's okay if there are a few bigger pieces; it adds to the texture).

In a small bowl, sift together flour, baking powder, and salt. Add the ground almonds.

In a medium bowl, using an electric mixer set on high, beat butter and sugar until light. Beat in the eggs. Add almond extract, orange zest, and orange juice; beat until batter is fluffy. Add the flour mixture to the egg mixture; reduce speed and beat until just combined. Pour batter into the prepared pan.

Bake for 35-45 minutes, or until the top is golden brown. When you insert a toothpick or cake tester into the middle it may come out slightly moist with little bits of cake clinging to it. That's OK. This is a super moist, dense cake. If, however, it is wet or jiggly, then it needs to be baked longer. Transfer the cake to a rack and let cool for 10 minutes. Invert cake onto the rack, then turn right side up.

Meanwhile prepare the blood orange compote. In a medium pot over high heat, combine water, honey and sugar; bring to a boil. Reduce heat to low, and add lemon juice, vanilla, star anise and cloves. Simmer, partially covered, for 20 minutes, or until a syrup forms. Add oranges and simmer 5 minutes more.

Note: The longer you simmer the oranges, the softer they will become. For firm orange slices, simmer no longer than 5 minutes; for softer slices, simmer up to 10 minutes. Any longer than tha, and the oranges will begin to break down. They will stay taste good, but their appearance won't be as attractive.) Serve slightly warm or at room temperature. Remove the star anise and cloves before serving.

Serve cake warm or at room temperature. Top each slice with a spoonful of blood oranges and drizzle with the syrup. If desired, garnish with orange zest curls and star anise; just make sure to remind your guests that the star anise are inedible!

Note: The cake can be made 1-2 days ahead and left on the counter top. However, it's best to make the oranges just prior to serving.

You might also like these Italian desserts:

Traditional Italian Almond Biscotti

Italian Pignoli (Pine Nut) Cookies

Tuscan Torte di Mele (Apple Cake)

For more on the history and culinary uses of blood oranges, check out my NPR article: "Blood Oranges: Change You Can Believe In."

Check out more delicious blood oranges recipes from other bloggers:
Blood Orange Sorbet from Cannelle et Vanille
Blood Orange Olive Oil Cake from Nook and Pantry
Blood Orange Marmalade from Cafe Lynnlu

Save This Page on Del.icio.us

Thursday, March 5, 2009

How Red Kale Will Help You Look Like a Smart Shopper

curried red kale soup

It happens every week. As I'm selecting my Swiss chard, kale, or collards, someone inevitably sidles up to me and asks, "What do you do with that?" Then after I share a recipe idea, she usually follows up with, "To me, they're all the same."

No wonder people get confused. Every time you go to the supermarket all the winter greens are mixed together in one big, undivided, forest green section, with seemingly randomly placed signs and prices scattered above and below them. It's like a game: Match the green on the left column with the correct name and price on the right column. Chances are you probably just select the green that your mom made when you were growing up because it's the one you actually know how to cook.

Well here's a tip that will make you look like a savvy supermarket shopper. Buy red kale. It's the one winter green that you can always correctly identify. Red kale has red tinged curly, oak shaped leaves with a dramatic purple vein down the center. There's no mistaking it for collards.

So next time you're at the greens section and everyone else is desperately trying to figure out what's what, casually stroll over, pluck a head of brightly colored red kale off the shelf and place it in your cart. Don't hesitate or glance up at the signs. Stay cool. Then head to the check out aisle. Mission accomplished.

red kale red

Red kale is a type of Russian kale that is super high in vitamins K, A, and C and may even help prevent cancer. Unlike other members of the brassica family, such as green dinosaur kale and mustard greens, red kale's flavor is more sweet than bitter, and its leaves are more tender. Red kale can be eaten raw in salads or it can be steamed, boiled, or sauteed. If you have a small refrigerator and don't want to take up half a shelf with a bunch of kale, then par-boil it and store it in an air-tight container for up to 5 days.

Curried Red Lentil, Chickpea, and Red Kale Soup
This healthy Indian-inspired red lentil soup is enticingly aromatic and flavorful. Top it with a garnish of toasted coconut and chopped peanuts for a little crunch.

Makes 4-6 bowls
Print recipe only here.

2 tablespoons olive oil
1 large yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
1/2 bunch red kale, center stalks removed, and finely chopped (about 2 packed cups)
1 cup red lentils
1 (15 oz) can chickpeas, drained
4 cups low-sodium vegetable broth
1 (15 oz) can light coconut milk
2 teaspoons hot curry powder
1 teaspoon yellow mustard seeds
1/2 teaspoon garam masala
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 tablespoon fresh ginger, minced
several shakes of salt, to taste

1/4 cup lightly toasted unsweetened coconut
2 tablespoons roasted unsalted peanuts, finely chopped

Heat olive oil in a medium saucepan over medium heat. Add onion, carrots, and celery; sauté until golden, about 5-7 minutes. Meanwhile bring a large saucepan of water to a boil. Add kale; boil for 2-3 minutes, then drain. (This will make it more tender). Add drained kale, lentils, chickpeas, and broth to the carrot mixture; bring to a boil. Cover, reduce heat to low, and simmer 12-15 minutes or until lentils are tender.

Pour half of the lentil mixture into a blender; let stand for 5 minutes (so the soup will cool and not cause the cover to pop off!). Pour pureed lentil mixture into a bowl, and repeat process with the remaining half. Once the soup is blended, return to the pan; add coconut milk, spices, ginger, and salt; stir well. Cover and simmer for about 10 minutes or until thoroughly heated through. Remove from heat; season to taste with salt. Ladle soup into bowls and garnish with toasted coconut and peanuts.

You might also like these belly warming soups:

African Sweet Potato and Peanut Soup

New England Clam Chowder

Here are more delicious soups:

Andrea's Spicy Red Lentil and Tomato Soup
Burcu's Red Lentil Soup with Couscous
Kalyn's Autumn Harvest Soup
Kickpleat's Red Lentil Soup with Lemon

Save This Page on Del.icio.us

Sunday, March 1, 2009

Healthy Chipotle Chicken Chili with Crispy Spiced Tortillas

I love football. I love chili. Yet I never posted a chili recipe for the Super Bowl. That's just wrong.

So today I'm making up for it with my healthy, kickin' chipotle chicken chili. Chili is the perfect belly warmer on a raw March night. And this chipotle chicken chili will warm you from the inside out. It's tantalizing aromatic, sweet and spicy, creamy and rich, and --this is the best part -- it's healthy. Packed with lean protein and fiber rich beans and corn, this chili is filling without being fattening. Plus tomatoes and red bell peppers provide antioxidants which may just help you feel healthier too. Now who could complain about that?

chipotle chicken chili bowl

Healthy Kickin' Chipotle Chicken Chili with Crispy Spiced Tortillas

Enjoy rich and spicy chili without the guilt. This chili is packed with lean protein, belly-filling fiber, and antioxidant rich tomatoes and red bell peppers. It's even better with warm and crispy spiced tortillas.

Makes 6-8 servings
Print recipe only here.

2 tablespoons canola oil
1 large yellow onion, finely diced
1 1/2 pound boneless, skinless chicken cutlets, cut into 1-inch pieces
1 large red bell pepper, diced
1 (15 oz) can corn kernels, drained
2 (15 oz) can black beans OR 1 (15 0z) can black beans and 1 (15 oz) can red beans, drained
2 (28 oz) cans diced tomatoes with juices*
juice of half a lime (about 2 teaspoons)
1/4 cup light brown sugar
4 chipotle chilis in adobo sauce, finely chopped (use fewer chilis for less heat and extra chilis for more heat)**
1/4 cup finely chopped fresh cilantro
1 avocado, diced and sprinkled with lime juice
shredded cheddar or Monterey Jack cheese, optional
low-fat sour cream, optional

Seasoned Tortillas
4 (6-inch) whole wheat tortillas (low-carb or half corn/half wheat are good substitutes)
non-stick cooking spray
Mexican seasoning of your choice, such as fajita spices, chipotle chili powder, Mexican oregano, cumin and/or cayenne pepper

In a large pot over medium-high heat, warm canola oil. Add onions and saute until translucent and lightly browned, about 5 minutes. Add chicken and saute until lightly browned, about 10 minutes. Add red bell pepper; cook for 5 minutes. Add corn, beans, tomatoes, lime juice, brown sugar, and chipotle chilis in adobo sauce; stir well. Reduce heat to low; partially cover and simmer for 20-25 minutes, or until desired level of thickness is reached. Cook longer if you like your vegetables softer. Stir in the fresh cilantro, and adjust seasonings to your taste.

Top individual servings with diced avocado, chopped fresh cilantro, shredded cheese, and a dollop of sour cream, if desired. Leftover chili will last up to 1 week if refrigerated in an air-tight container.

For the spiced tortillas, place a large non-skillet over medium-high heat. Spray both sides of a tortilla with cooking spray and sprinkle with spices. Place in the hot pan for about 1 minute per side, or until crisp. Repeat with remaining 3 tortillas. Cut each tortilla into quarters, and serve alongside bowls of chili.

*Note: This is a rather soupy chili. If you prefer a thicker chili, then use fewer tomatoes; if you prefer it really soupy, then add an extra 1/2 cup water.
**Chipotle chilis in adobe sauce are available at Mexican specialty markets as well as in the Mexican section of most major supermarkets. If you can't find them, then substitute 2 tablespoons of chipotle chili powder and 1/2 teaspoon cayenne pepper. Taste and adjust accordingly.

You might also like:

The Southwest Hamburger

Fish Tacos

Chicken, Jalapeno and Cheddar Quesadillas

Save This Page on Del.icio.us