Now, this is what I call ‘Delicioso’.. talk about a sweet n’ savory winter meal. This hearty chili packs in powerful antioxidants from the raw honey and cacao nibs and a dose of protein from the beans and pumpkin seeds. Try this tasty chili tonight for a cozy way to warm up your weekend.
- 3 Dried chili peppers
- 1 tsp. Cumin
- 1 tsp. Smoked Paprika
- 1 tsp. Smoked sea salt
- 1 Tbsp. Raw honey
- 1 ounce Cacao nibs
- ½ tsp. Fresh Ground white pepper
- 1 Tbsp. Olive Oil
- 1 c(15.5 ounce) an Kidney beans, drained and rinsed
- 1 (15.5 ounce) can Chick peas, drained and rinsed
- 1 (15.5 ounce) can Navy beans, drained and rinsed
- ¼ cup Fresh basil, finely chopped
- ¼ cup Pumpkin seeds
- ½ cup Water
- 1 (28 ounce) can Crushed tomatoes
- ¼ cup Strong coffee
- 1 Yellow onion, chopped
- 1 Carrot, shredded
- 2 Cloves garlic, minced
- In a large pot over medium heat, heat olive oil. Add onion, carrots, and garlic. Cover and cook until softened, about 10 minutes.
- Stir in raw honey, paprika, cumin, oregano, salt, and pepper. Add tomatoes, chili peppers, and cacao nibs, and stir until well blended.
- Add beans, water, and coffee, and bring to a boil. Reduce heat to low and simmer uncovered, stirring occasionally, until chili thickens and flavors have time to develop, about 45 minutes. Add a little more liquid if chili becomes too thick.
- Sprinkle with pumpkin seeds and fresh basil before serving.
Do you recall a few weeks ago, when I had the pleasure of dining at Rouge Tomate and interviewed their Culinary Nutritionist as well as visited the Back To Basis Farm Market last month? Well, next Thursday, November the 19th marks the one year anniversary of Rouge Tomate and they are celebrating with a Basis Farm To Chef event…and you’re invited! I had the pleasure of
Rouge Tomate, one of the greenest restaurants in Manhattan, is proud to celebrate its New York one-year anniversary with a special event co-sponsored by Basis Farm to Chef.On Thursday, November 19th from 12:00 pm – 4:00 pm, Rouge Tomate will host a Farmer’s Market Forum featuring produce and representatives from 10 local farms and a 3-course $29 price-fixed Farmer’s Market Lunch prepared with ingredients procured from four of the farms being showcased. This celebration comes on the heels of Rouge Tomate receiving its first star from the Michelin Guide, a true honor for a health-conscious restaurant in its first year of operation.
A member of the Green Restaurant Association, Rouge Tomate exhibits its commitment to sustainable, environmentally conscious practices in everything from the architectural design to the development of the menu. Under the direction of Executive Chef Jeremy Bearman, the Modern American restaurant features delicious cuisine with seasonal ingredients sourced from local farmers such as those involved in Basis Farm to Chef. Basis Farm to Chef is a service provider that helps bring together small and mid-size farmers with chefs and consumers who want to buy locally produced food. At the upstairs market, the farms will offer food samples, describe their operations and discuss the benefits of eating seasonal and local foods. Downstairs, Chef Bearman will be preparing a delicious menu that locavores will not want to miss.
In the year since Rouge Tomate opened its doors at 10 East 60th Street, the restaurant has had a huge impact on the community, partnering with a number of eco-conscious organizations and health charities including Go Green, The Green Market, New York Restoration Project, Operation B.L.U.E and Action Against Hunger among others.
“As Rouge Tomate prides itself on seasonal and local cuisine, a farmer’s market is the perfect opportunity for us to celebrate our year of success and showcase our sustainable and delicious menu,” said Emmanuel Verstraeten, Founder and CEO of Rouge Tomate. “When I began Rouge Tomate in Brussels eight years ago, I never thought that that one day we would open in New York. It has been a truly special year, from our first reservation to our first Michelin star. We are proud to celebrate our anniversary with a great organization like Basis Farm to Chef. We hope to see you all on November 19th.”
To make reservations for Rouge Tomate, please call 646.237.8977 or visit www.rougetomatenyc.com
Rouge Tomate was envisioned and founded by Emmanuel Verstraeten, who opened the first property in Brussels in 2001. Based on the resounding success of the original location, Verstraeten opened the flagship location in New York City in 2008. Rouge Tomate’s commitment to health, balance and well-being is evident in every aspect of the restaurant – from sustainable, eco-friendly design and practices to the constant collaboration between the executive chef and the staff culinary nutritionist.
Rouge Tomate is located at 10 East 60th Street (between Madison Avenue and Fifth Avenue), and is open Monday through Saturday.
Founded in 2008 in New York City, Basis is a mission-driven company committed to good food for all. We are passionate about good food that is traditional, localized and 100% traceable. We partner with farmers and local communities to sell good food at affordable prices. Basis is launching a new chain of small-format retail food stores, starting in New York City, that will only sell good food. No toilet paper. No Twinkies. Just good food from good producers. Basis also offers delivery, storage, and marketing services for farmers interested in selling their products directly to wholesale customers, including the 20,000+ restaurants in New York City.
And Just in Time for The Weekend, Here’s A Few Articles In The News This Week:
Kellogg Removing Antioxidant Claims on Some Cereal Boxes
Perishables Sales Booming at Retail