Whatcha Got Cooking?
In this section, Cool Springs’ staff members make recommendations for kitchen concoctions you can try at home. Some recipes contain wine or spirits. Some are just paired with wine or spirits. In all cases, we promise palate-pleasing dishes that will (hopefully) inspire you to share it with others. Let us know what you think...
Here's a vegetarian chili that even a carnivore can love. If you like your chili hot, add some extra spice and then balance the finished product by serving it with a rich, mellow merlot from Cloverdale Ranch ($15.99 at Cool Springs Wines & Spirits).
1 (12 ounce) package frozen burger-style crumbles
2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans dark red kidney beans
1 (15 ounce) can light red kidney beans
1 (29 ounce) can diced tomatoes
1 (12 fluid ounce) can tomato juice
5 onions, chopped
3 tablespoons chili powder
1 1/2 tablespoons ground cumin
1 tablespoon garlic powder
2 bay leaves
salt and pepper to taste
*Tweek this recipe by adding some dried Poblano chili pepper (a mild pepper, also known as Chile Ancho). This will add a rich, smokey flavor.
1. In a large pot, combine meat substitute, black beans, kidney beans, diced tomatoes, tomato juice, onions, chili powder, cumin, garlic powder, bay leaves, salt and pepper.
2. Bring to a simmer and cover.
3. Let the chili simmer for at least 1 hour before serving.