A Year-Round Guide to Franklin and Nantahala

Yield: 4 to 6 servings. 2 tablespoons extra-virgin olive oil 1 medium red onion, chopped 1 large yellow bell pepper, chopped 2 carrots, peeled and chopped 2 ribs celery, chopped

Rosemary and Goat Cheese Strata

Yield: 4 to 6 servings. 2 tablespoons extra-virgin olive oil 1 medium red onion, chopped 1 large yellow bell pepper, chopped 2 carrots, peeled and chopped 2 ribs celery, chopped

Bean & Vegetable Chili

Yield: 4 to 6 servings.

2 tablespoons extra-virgin olive oil
1 medium red onion, chopped
1 large yellow bell pepper, chopped
2 carrots, peeled and chopped
2 ribs celery, chopped
½ teaspoon salt, plus more to taste
4 cloves garlic, minced
2 tablespoons mild chili powder
2 teaspoons ground cumin
1½ teaspoons smoked paprika
1 teaspoon dried oregano
½ teaspoon ground cinnamon
1 tablespoon brown sugar
1 large (28-ounce) can or 2 small (14.5-ounce) cans diced tomatoes, with juice
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can cannellini beans, rinsed and drained
2 cups vegetable broth
1 bay leaf
2 tablespoons fresh cilantro or parsley, chopped, plus more for garnish
2 teaspoons red wine vinegar
Sliced avocado, tortilla chips, sour cream, and/or shredded Cheddar cheese (optional, for toppings)

In a large Dutch oven or heavy-bottomed pot over medium heat, warm olive oil until shimmering. Add onion, pepper, carrots, celery, and ½ teaspoon salt. Stir to combine, and cook, stirring occasionally, until vegetables are tender and onion is translucent, about 7 to 10 minutes.

Add garlic, chili powder, cumin, paprika, oregano, cinnamon, and brown sugar. Cook until fragrant while stirring constantly, about 1 minute.

Add tomatoes and their juice, drained beans, vegetable broth, and bay leaf. Stir to combine and bring to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.

Remove chili from heat and discard bay leaf. Add cilantro or parsley, stir to combine, and then mix in vinegar, plus more to taste. Add salt to taste. Portion chili into individual bowls and serve with toppings of your choice — or try adding chili to a baked potato.

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This story was published on Dec 27, 2021

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.