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Prince George's Suite Magazine is an award-winning lifestyle publication that publishes six times per year. It's mission is to tell the story of Prince George's County and it's residents, to shed light on the best and brightest in the country and to offer positive lifestyle options to those who live, work and play in the region.   

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Three Cheers for 3-Bean Chili

Three Cheers for 3-Bean Chili

Warm Up With A Bowl of This (Vegan) Chili

Chili is one of our favorite comfort foods—especially on those, ahem, chillier nights when we want a bowl of something to keep us warm. That's why we're diving into this three-bean chili, packed with vegetables to add a little nutritional magic. The classic combo of corn, beans and squash (commonly found in succotash) provides all the amino acids to form a complete protein without any meat required.

Though this recipe is perfect for a crowd on game day, it also keeps beautifully in the fridge for up to a week or in the freezer for up to three months. Make a batch on Monday, and you'll have a healthy, hearty lunch for the rest of the week.

Vegan 3-Bean Chili

Recipe from the Tasting Table Test Kitchen

Yield: 10 to 12 servings

Prep Time: 25 minutes, plus overnight soaking

Cook Time: 1 hour and 35 minutes

Total Time: 2 hours, plus overnight soaking

INGREDIENTS

1½ cups red kidney beans

1½ cups garbanzo beans

Credit: Rachel Vanni/Tasting Table

Credit: Rachel Vanni/Tasting Table

1½ cups cannellini beans

3 tablespoons olive oil

2 garlic cloves, minced

1 onion, finely chopped

1 jalapeño—stemmed, seeded and minced

2 teaspoons ground cumin

2 teaspoons smoked paprika

1 teaspoon ground coriander

½ teaspoon cayenne pepper

1 pound peeled butternut squash, cut into 1-inch cubes

One 28-ounce can fire-roasted crushed tomatoes

8 cups water

Kosher salt, to taste

1½ cups frozen corn kernels, thawed

1 cup roasted red peppers, finely chopped

½ cup minced cilantro

2 tablespoons lime juice

DIRECTIONS

1. In a large bowl, combine the red kidney, garbanzo and cannellini beans, and cover by at least 4 inches of water. Cover with plastic wrap and let soak at room temperature overnight. The next day, drain the beans.

2. In a large pot, heat the olive oil over medium-high heat. Add the garlic, onion and jalapeño, and cook until softened and lightly golden, 3 to 4 minutes. Add the cumin, smoked paprika, coriander and cayenne, and stir until fragrant, 1 minute.

3. Stir in the butternut squash, followed by the crushed tomatoes, water and drained beans. Season with salt and bring to a simmer. Cook, partially covered until the beans and squash are tender and the broth is thickened, 1½ hours.

4. Remove from the heat and stir in the corn, red peppers, cilantro and lime juice. Adjust the seasoning with salt and serve.

Source: TastingTable.com

Pumpkin Up!

Pumpkin Up!

Back to School Dinner

Back to School Dinner

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