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Download This: Panna’s Thanksgiving, Reinvented

By Allison Burch, October 11, 2013  |  Meet the Blogger  |  More Posts by Allison Burch

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Just in time for cozy fall meals and the holiday cooking fest, Panna’s newest issue, Thanksgiving, Reinvented is here!

Panna is the video cooking magazine for iPad and iPhone, where top chefs demonstrate their favorite recipes so you can follow along and create them perfectly at home. Get your FREE download in the App Store, and try the free recipe collection, which includes nine video recipes by master chefs. A year subscription gives you access to the current issue as well as the next six bi-monthly issues, with 12-13 video recipes per issue.

This issue features Chef Chad Sarno’s Smoky Veggie Chili with Dairy-free Sour Cream as the free video download. Here’s a taste of what you’ll get when you download the Panna app and watch Chef Chad’s “Taste of Health” series. 

SMOKY VEGGIE CHILI

Serves: 8
Prep time:  10 minutes

Total time:  35 minutes
Ingredients:

  • 1 small white onion
  • 2 ½ cups vegetable stock, divided use
  • 1 cup diced sweet potato
  • 1 tablespoon ground cumin
  • 1 tablespoon chili spice blend
  • ½ tablespoon smoked paprika
  • 1 piece of chipotle in adobo
  • 1 medium zucchini
  • 1 cup diced cremini mushrooms
  • 1 -28 ounce can of tomatoes, crushed
  • 1- 15.5 oz can of cooked black beans
  • 1- 15.5 oz can of cooked kidney beans
  • Sea salt
  • 1 cup kale, chopped
  • ½ cup cilantro, chopped
  • 1 avocado
  • 1 small bunch scallions

Heat a medium stockpot or Dutch oven over medium high-heat.

Dice the white onion, and add it to the pot. Stir continuously until the onion begins to turn translucent, browns slightly and begins to stick. Add ½ cup vegetable stock, to deglaze and caramelize the onions.

While the onions are cooking, dice the sweet potato and set it aside.

Add the ground cumin, chile powder, smoked paprika and chopped chipotle chile en adobo to the pot. Add the diced sweet potato and remaining 2 cups of vegetable stock to the pot. Simmer over medium heat until the sweet potatoes begin to soften, about 6 to 8 minutes.

While the sweet potatoes are cooking, dice the zucchini and mushrooms.

Crush and add the canned tomatoes to the pot. Add the diced veggies and rinsed canned beans. Season the chili with sea salt, to taste. Simmer over medium-low heat until the vegetables are slightly tender, about 20 minutes.
Coarsely chop and add the kale and cilantro to the pot. Serve hot, garnished with an optional dollop of Cashew Sour Cream, diced avocado and chopped scallions.

 

Issue 7: Thanksgiving, Reinvented highlights the best of fall cooking: Apples, root vegetables, family heirloom recipes, wintery ingredients transformed into surprisingly bright, vibrant dishes and of course, the Thanksgiving meal.

Along with recipes, you’ll also watch and learn these cooking techniques from expert chefs:

  • pan searing
  • making meringue
  • roasting poultry
  • roasting vegetables

Download Panna now.

What fall dish would you love to master?

Category: Trends & New Stuff

 

6 Comments

Comments

Jesse says ...
I am so hungry right now
10/16/2013 5:54:01 PM CDT
kathy says ...
This looks delicious!
10/17/2013 8:21:23 AM CDT
susan says ...
Please avoid food from cans; it's all very toxic! Instead cook beans yourself. It's quite easy, just don't add salt until they are done.
10/17/2013 11:03:39 AM CDT
Elinor McCullough says ...
What is Cashew Sour Cream? Is that a "brand" or a "type" of sour cream. I've never heard of it in all my 72 yrs. Love to cook and will try this recipe. The only fall dishes I can think of right now that I'd like to perfect is Turkey stuffing, a sweet potato casserole that isn't so sweet, and maybe a new recipe for brussels sprouts (which I love). Thanks.
10/17/2013 8:22:08 PM CDT
Nikki - Community Moderator says ...
@ELINOR - Cashew Sour Cream is a vegan alternative to traditional sour cream. You can find a recipe at http://www.wholefoodsmarket.com/recipe/cashew-sour-cream.
10/25/2013 3:08:11 PM CDT
Susan (#2) says ...
just made this - it is so beautiful! I added extra kale mixed with spinach and I puree some of the chili and then added it back into the mix. This will provide quite a few meals for me. I'll serve it with some fresh chopped tomatoes. The flavor is beyond delicious. I might add some frozen corn to the mix. Used a Japanese sweet potato so not quite as sweet as the orange flesh. I can't recommend this enough - I love it!
11/04/2013 9:52:16 PM CST