Cooking Light, September 2014 Page 118

November 04, 2014
Photo: Squire Fox; Styling: Carla Gonzales-Hart
Since multiple recipes appear on page 118, select the one(s) you want to save, share or create a shopping list for, here.
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Five-Bean Chili

Photo: Squire Fox; Styling: Carla Gonzales-Hart
Five-Bean Chili Recipe
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.
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Cheesy Corn Bread Croutons

Photo: Squire Fox; Styling: Carla Gonzales-Hart
Cheesy Corn Bread Croutons Recipe
 

These toasted corn bread cubes are crispy and hearty enough to top a bowl of chili without falling apart into crumbs.

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