30-Minute Chili

30 minutes? You ask. Yes, I swear it’s true. Some days, for any number of reasons, just call for comfort food. And chili is a good answer if that’s the case. But many chili recipes rely on the traditional low and slow process to develop thickness and richness of flavor. But I promise. This weeknight-friendly recipe doesn’t lack for texture or taste. Believe me. Here you go.

WHAT YOU NEED
* 4T olive oil
* 1lb ground beef
* 1 sweet onion, chopped
* 1 large red bell pepper, chopped
* 5t (or more!) minced garlic
* 2t salt
* 1t black pepper
* 15oz can no-salt-added dark red kidney beans, drained and rinsed
* 15oz can no-salt-added black beans
* 14.5oz can no-salt-added petite diced tomatoes
* 8oz can no-salt-added tomato sauce
* ~8oz water
* 4oz can mild diced green chilis
* 1T cumin
* 1/2T chili powder
* 2t paprika
* 2 or 3 bay leaves
* 2t sugar
suggested fixings/garnishes
* Greek yogurt or sour cream
* chopped green onions
* shredded cheese
* chopped fresh avocado
* corn or tortilla chips for dipping or crumbling

WHAT TO DO
Add 2 tablespoons of olive oil and the ground beef to a large pot and cook over medium-high heat until browned, breaking it up and crumbling it with a wooden spoon as it cooks. Cook through, about 5 minutes or so.

Add the onions and red pepper, and drizzle 2 tablespoons of olive oil over the top. Stir, and cook for about 5, until the vegetables have softened, stirring occasionally.

Add the garlic, salt, and pepper, stir through, and cook for about 1 minute.

Then add the beans, diced tomatoes, tomato sauce, water (use the tomato sauce can to measure), green chilis, cumin, chili powder, paprika, and bay leaves, and stir to combine.

Bring the pot to a boil and cook for 15 minutes, stirring occasionally, allowing the chili to reduce and thicken.

Add the sugar and stir, then taste. Add more seasonings to taste. Remove the bay leaves before serving.

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Not My Recipe: Sheet Pan Flank Steak With Garlic Roasted Potatoes by My Latina Table

Who doesn’t love a one-pan meal?! Tonight’s Not My Recipe Post is this one pan winner of flank steak, potatoes, and veggies. It’s easy, and quick, and packed with impressive seasonings and flavors that will trick you into thinking it’s complicated and slow-cooked instead.

It’s also simple enough ingredients-wise that there’s something there for everyone, including a pickier or plain-preferring eater. My kiddo claims only to like raw red peppers and pickled onions (????), but broccoli she’ll eat no matter what, so I could easily parse out the stuff she’ll actually eat without messing up the meal or presentation.

All in all, I have no complaints at all, and I didn’t need to change a thing about this recipe to make it work for my timing or my eaters! Not my recipe, but I wish it were!

20-Minute Coconut Curry with Chicken and Vegetables

Well. It’s here. Long sleeves. Jackets even. A deep desire to wear sweatpants and snuggle under blankets and watch movies all day. Leaves changing colors. Cool weather. Yep. It’s here. It’s comfort food season. My love of curry dishes grew exponentially when I started making my own. The belly warming game is on point. And they’re actually very simple to make, quick, infinitely modifiable, and fill your kitchen up with warm delicious smells almost immediately. This one is no exception. The fact that there are leftovers to enjoy for lunch tomorrow is the bonus of all bonuses. Here you go.

WHAT YOU NEED
* vegetable oil
* 3-4 large boneless skinless chicken breasts, about even in thickness, cut into small chunks
* 1 sweet onion, chopped
* 1 red bell pepper, chopped
* few handfuls of green (or different varieties) beans, trimmed
* 4T curry powder
* 1T Thai red curry paste
* 2 13.5oz cans coconut milk
* 2t sugar
* juice of 1 lime, plus lime wedges for serving
* handful fresh cilantro, roughly chopped

WHAT TO DO
Drizzle a large pan or skillet with oil over medium heat.

Add the chicken, onions, peppers, and beans to a large wok or sauté pan and cook for 2 minutes, stirring occasionally. Sprinkle the curry powder over the pan and cook about 6 more minutes, or until the chicken is cooked through, stirring occasionally.

Add the red curry paste, coconut milk, sugar, and lime juice to the pan. Stir until the sauce starts to boil. Reduce heat to medium-low and cook another 3-5 minutes.

Serve in a bowl over rice, garnished with a big pinch of the chopped cilantro. Squeeze a lime wedge over the bowl before diving in (but don’t *actually* dive in!).

Ahi Tuna Tacos

It’s time for another edition of everybody’s favorite easiest and best dinner ever: Tacos! Once again, these look and sound crazy fancy but they’re so so simple and quick to put together. You can DIY some of the components I shortcut, obviously, but you don’t need to to make these amazing (and did I mention easy?!) tacos. So here you go.

WHAT YOU NEED
* 2 6oz ahi tuna steaks
* 2T low-sodium soy sauce
* 3T olive oil, divided
* 1t salt
* 1/2t black pepper
* 1 small bag pre-shredded cabbage mixture, (I used a mix with purple and green cabbage, kale, and carrots)
* 1T rice vinegar
* 2 radishes, sliced thin
* 1/2 and avocado, slices thin
* tortillas
* lime wedges for garnish
* optional: sriracha mayonnaise for topping

WHAT TO DO
Place the tuna steaks in a large zip top bag and add the soy sauce, 1 tablespoon of olive oil, salt, and pepper, then close the bag and carefully move it around to cover the tuna entirely and refrigerate and marinate for anywhere from 10 minutes to overnight. 

While that’s marinating, add the cabbage mix to a bowl with 2 tablespoons of olive oil and the rice vinegar and toss to combine. Set aside.

Heat a pan over medium high heat. Add the tuna steaks and cook 2.5 minutes per side. Remove from the pan and slice thinly on the diagonal.

Warm your tortillas and then prepare your tacos: tortilla; a little cabbage salad; a few slices of radish and avocado; a few pieces of tuna; a squeeze of lime and a drizzle of sriracha mayo if that’s your thing.