Great Eats, Less Meat

So, you’ve read The Omnivore’s Dilemma, followed the doings of diet do-gooder Alicia Silverstone, maybe even bought some seriously unappetizing tofurkey. But no matter how good your intentions, you just can’t seem to go veggie.

Well, why not start the New Year by following the foodie philosophy of Joy Manning and Tara Desmond, co-authors of the book Almost Meatless? It’s all about adjusting recipes so they cut down the meat without losing the flavor – helping you to eat healthily, spend economically, and live more consciously.

Beyond experimenting with unusual ingredients and dishes (like a Quinoa Pilaf or a Kedgeree), Manning and Desmond recommend simply buying smaller quantities of higher quality meats in your everyday cooking.

Like in this yummy recipe for Meat Lite Lamb Chili, the perfect dish to banish your mid-winter blues:

Ingredients

1 dried chipotle chile
1 1/2 cups very hot water
2 tablespoons vegetable or olive oil
1/2 pound ground lamb
1 small yellow onion
1 jalapeño, seeded and minced
4 garlic cloves
1 tablespoon cumin
2 teaspoons coriander
1 cup cooked red kidney beans (or 1 fifteen-ounce can)
1 1/2 cups cooked black beans (or 1 fifteen-ounce can)
1 can (28-ounce) whole peeled tomatoes
1 ounce bittersweet chocolate, chopped
2 tablespoons cider vinegar
2 sprigs fresh oregano
1 cup loosely packed cilantro, roughly chopped
2 scallions, white and green parts sliced
Grated cheese of choice
Sour cream

Procedure

1. Rinse the dried chipotle under running water. Let the chile soak in the hot water while preparing the rest of the ingredients.

2. Heat the oil in a large Dutch oven or heavy-bottom saucepan over medium-high heat. Add the meat and cook to brown, stirring occasionally, about 5 minutes. Add the onions and cook another 3 to 5 minutes, until the onions begin to soften. Stir in the jalapeno and the garlic. Deglaze the bottom of the pan with a few tablespoons of the chipotle soaking water.

3. Add the cumin, coriander, beans, tomatoes, chocolate, vinegar, and one sprig of the oregano. Add the chipotle and the remainder of the soaking water. Stir to combine the ingredients thoroughly. Bring the liquid to a bare simmer and cover the pot. Simmer gently for at least 1 hour or up to 2, stirring occasionally to avoid scorching the bottom of the pot.

4. Roughly chop the oregano leaves from the remaining sprig. Stir in the chopped oregano, cilantro, and scallions just before serving the chili. Top each bowl of chili with cheese and sour cream.

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