Just in time for cozy fall meals and the holiday cooking fest, Panna’s newest issue, Thanksgiving, Reinvented is here!
Panna opens in a new tab 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 opens in a new tab 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
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What fall dish would you love to master?
