This creamy yet light “white” chili feels lighter and more stewlike than the common “red” con carne version containing tomatoes. A shaggy cornmeal crumble caps things off, adding the sweetness of chili’s unwavering partner, as does a pillowy dollop of full-fat sour cream. Up the ante by tossing on a handful of grated cheddar cheese before baking.
Vegetarians can substitute crumbled tempeh, tofu, or additional beans in place of the turkey, and vegetable stock in place of chicken stock.
Per serving:
For chili, in large high-sided ovenproof saucepan or large cast iron skillet, heat oil over medium. Add onion, bell pepper, garlic, coriander, and cinnamon. Sauteu0301 for 10 minutes. Add turkey and sauteu0301 until cooked through, about 5 minutes. Stir in beans, stock, kale, adobo sauce, and lime juice. Cook until kale is wilted. Smooth mixture into single, even layer in saucepan or skillet.
For crumble, in large bowl, mix cornmeal, oats, baking powder, and salt. In small saucepan, melt butter over medium heat and continue to cook until nutty in fragrance and light brown. Immediately pour into cornmeal mixture, including brown bits, and whisk in water. Let rest for 5 minutes. Scatter wet crumble mixture evenly yet rustically over top of chili.
Bake chili for 30 to 40 minutes, until bubbling on the outside and crumble is brown in bits. Serve hot with dollops of sour cream and additional lime.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.