Beans and rice are a culinary combination eaten all over the world. Enjoy them at home with this easy one-pot vegetarian-friendly meal. Serve with lime wedges to squeeze over top.
Since slow-cookers were invented as appliances for making baked beans, chili is a natural fit. Slow-cooking really tenderizes shoulder cuts, creating a rich, beefy broth. We recommend cutting a pot roast into chunks for this chili because the meat will be juicier. Stewing beef is a reasonable shortcut but, because it is lean, can be dry after slow-cooking. Enjoy with corn bread and a mixed green salad.
If you don't mind messy tacos, pour a little extra sauce from your slow cooker over top. Reserve whatever sauce is left over—it makes a great base for chili. Customize the tacos with your favourite toppings, such as thinly sliced radishes, shredded cabbage or lettuce, diced avocado, shredded cheese, sour cream and lime juice.
This beanless regional specialty is a point of pride in Cincinnati, where fierce loyalty divides the city over which restaurant serves the best version. Cooked low and slow, with the distinguishing flavours of cinnamon and cocoa, the meaty, saucy chili is served over spaghetti.
Warm up cool evenings by filling empty tummies with hearty soup. Sprinkle a little Parmesan cheese over top or add a handful of cooked noodles to make leftovers new again.
This simple dinner has all the bright, fresh flavours of the Mediterranean, plus the heart-healthy benefits of ingredients common to the region (think lean protein, olive oil and lots of veggies!). Serve with a side of cooked orzo to round out the meal.
An average serving of fajitas can pack as many as 900 calories and 40 grams of fat. This good-for-you version from our bigger, bolder, brighter October 2004 issue's "Family Favourites Get Healthy" story increases the vegetables and reduces the saturated fats without sacrificing flavour. Add some salsa when rolling up the fajitas, if you like.
This updated standby has a bit of a kick, which can turn into a punch by adding 2 tbsp (25 mL) more chilies. If you can't find canned chilies, use half a sweet green pepper plus 1/2 tsp (2 mL) hot pepper sauce.
