When it’s cold outside, I can’t think of anything better than coming home to a hot meal served at a set table. I grew up in a home where we set the table every night— with tablecloths and china on Sundays. I carry this tradition on with my own family almost every night: delicious food, served* beautifully. And when food sets the mood, my roasted butternut squash and two-bean chili topped with a warm wedge of cornbread is the ultimate in healthy comfort. This super simple, but seriously satisfying one-pot meal is an ode to flavor. The culmination of spices—ground chipotle pepper, coriander, cumin, smoked paprika and, the wild card, Dutch cocoa—combat the cold and dark of winter with their heat, rich color and depth of flavor. A dollop of sour cream, a few pickled red onions and a sprig or two of cilantro finish the dish with an unexpected zing. This recipe is incredibly easy to throw together, but there are a few ingredients, such as the beans and the pickled onions that need time to be their best. Sure, they literally take just a few minutes to prepare, but they do need to soak for hours beforehand. I always try to use dried beans in my recipes. They’re the healthier choice (no extra salt, no weird gray liquid and no soggy texture) but the real kicker is how inexpensive dried beans are. This is a high quality, high protein, low-cost meal. However, if you’re in a hurry, canned beans are a great substitute, just be sure to choose a brand where the only ingredients are beans, water and salt. Quality ingredients make this chili special, and for me, shopping at local specialty stores is part of the foodie experience. You can support your local businesses and there is the added benefit of a warm, Cheers-like welcome when you walk through the doors. Have questions? Check out Elaine’s blog www.elaine-domesticbydesign.com. Artisian Casserole Dish by Tom White www.worcester.edu/wcc
Foodies of New England
101