Three-Bean Chili

The problem: little bits of leftover steel cut oats, gathered in a bowl in the refrigerator. The solution: make this hearty soup!

Three-Bean Chili
Makes 6 servings

2 cups vegetable stock
1-1/2 cups steel-cut oats, cooked
2 teaspoons ground cumin
1 teaspoon New Mexican chili powder
3 cloves garlic, minced
1 onion, chopped
1 red pepper, chopped
1—14.5 ounce can … Read more

Couscous with Chickpeas, Fennel, Olives, and Citrus

I love Middle Eastern flavors, and couscous is a classic vehicle for carrying richly flavored foods, such as dishes of chickpeas. If you do decide to use this as a side dish to some spicy skewers, try adding a yogurt and cucumber sauce, too.

Couscous With Chickpeas, Fennel, and Olives

Serves 2

CHICKPEA MIXTURE
1 large fennel bulb, trimmed and … Read more

New Mexican Chili and Beans

I lived in Taos, New Mexico for many years and developed this recipe from inspiring pots of chili bubbling on the backs of neighbor’s stoves. When I first moved there, I was cooking on a wood stove, and having a big pot of stew or chili keeping warm was not just welcoming, it was practical.

Chili lends itself to improvisation. … Read more