Cooking Light, September 2014 Page 118
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Here is a make-ahead chili that both meat lovers and vegetarians will love: It packs in all the classic flavors you want and is loaded with beans that give the dish a rich, almost meaty character. Serving this chili the next day lets flavors meld--if the beans soak up a lot of liquid overnight, you can add more vegetable broth or even water to thin out the stew.
Cheesy Corn Bread Croutons
These toasted corn bread cubes are crispy and hearty enough to top a bowl of chili without falling apart into crumbs.