- Live-to-100 Salad with Pinot Gris
- Spice-Roasted Carrots with Middle Eastern–Style Lentils with Côtes du Rhône
- Flank Steak Lettuce Cups with Lightly Sweet Riesling
- Quinoa and Kale, Meet the Portobello
- Creamy Beer-Braised Chicken with Pilsner
- Turn Your Avocado Toast into Dinner
- A Grilling Recipe for Early Fall
- Early Summer Fish Stew with Sancerre
- Healthy Shrimp and Grits with Rosé
- A Lardon-less Salade Lyonnaise with Chardonnay
These healthy recipes are all created to pair with wine (a 5-ounce glass has anywhere from 110 to 150 calories)—all for 600 calories or fewer.
People often get most excited about rosé wines during the hottest months, but they are super food friendly and especially good with fall ingredients. This fiber-rich vegetarian chili makes good use of produce that will be in Northeastern farmers’ markets well into October—tomatoes, chiles and cilantro—and it is incredibly warming. For a spicier chili, add the seeds of the jalapeño.
Fresh Bean and Tomato Chili
Total: 40 MIN
2 cups fresh cranberry beans (2 pounds in the shell)
2 medium garlic cloves, 1 halved and peeled, and 1 minced
1 thyme sprig
1 pound tomatoes, halved and cored
2 tablespoons extra-virgin olive oil
1 small onion, finely diced (½ cup)
1 jalapeño, quartered, seeded and thinly sliced crosswise
½ teaspoon ground cumin
2 tablespoons crème fraîche
Cilantro leaves, for garnish
1. In a medium saucepan, cover the cranberry beans with 1 inch of water. Add the halved garlic clove and the thyme and bring to a boil. Simmer over low heat until the beans are tender, about 25 minutes. Drain, discarding the garlic and thyme and reserving 1 cup of the cooking liquid.
2. Meanwhile, using a box grater, coarsely grate the cut sides of the tomatoes into a bowl so you have a tomato puree; discard the skins.
3. In a deep skillet, heat the olive oil. Add the onion and cook over moderately high heat until it starts to brown, about 5 minutes. Add the minced garlic and jalapeño and cook over moderate heat until fragrant, about 1 minute. Add the cumin and cook for 30 seconds longer. Add the fresh tomato puree and bring to a simmer. Cook until the puree is slightly thickened, about 3 minutes. Stir in the beans and half of the reserved cooking liquid and cook until the beans are heated through, about 2 minutes. For a looser chili, add more of the cooking liquid; for a thicker chili, simmer a few minutes longer.
4. Transfer the chili to bowls, garnish with the crème fraîche and cilantro leaves and serve. Wine A fruity rosé, such as 2012 Oupia Minervois Rosé. One serving 416 cal, 20 gm fat, 5 gm sat fat, 56 gm carb, 22 gm fiber, 19 gm protein.
Kristin Donnelly is a former Food & Wine editor and cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.