January 2022

In 1990, Consumer Reports published a recipe for chili that became a classic. (You can still find raves about it online today.) We recently gave it a nutritional upgrade, cutting back on the sodium and using leaner meat. The recipe hues to the basic formula of meat, tomatoes, spices, and beans, and this recipe is the  meatless version to eliminate the saturated fat and increase the fiber. You can eat this chili right after it has cooked, but keep in mind that chili is often more flavorful on the second day, after the ingredients have a chance to blend overnight.

These pan-fried quinoa cakes can be served with a side dish or made into sandwiches by tucking them into buns with toppings. To cook enough quinoa to make the cakes, in a large saucepan bring 1½ cups water and ½ cup quinoa (rinsed and drained) to a boil. Stir in 1 teaspoon kosher salt, then cover, reduce to low, and cook until the water has been absorbed, about 15 minutes. Remove from heat, uncover, drape a towel across the pan, re-cover, and let stand for 10 minutes. Fluff with a fork, spread on a parchment-lined baking sheet, and cool to room temperature.

Ají amarillo, an orange-yellow chili with a fruity yet earthy flavor, is ubiquitous in Peruvian cuisine. The fresh chilies are difficult to find in the United States, but ají amarillo paste, sold in jars, is available at well-stocked markets and specialty stores. The paste is key to the deep, spicy flavor of this chowder. If you can’t find it, use 1 or 2 minced jalapeños instead (if you like, seed the jalapeños for milder heat). The soup is especially good made with fresh, in-season corn but frozen corn kernels can be substituted.