Every Wednesday, I create a healthy recipe for Food & Wine that’s made to pair with a glass of wine, all for 600 calories or less (wine included!)
Ancho chiles have an appealing bitter, fruity, earthy flavor, and I just can’t get enough. For this late summer vegetarian stew, I saute onions, garlic, eggplant and zucchini, then add tomato and ancho puree. With a hit of sour cream and zingy salsa verde, it’s a satisfying dish for cool nights and great over brown rice or black beans if you want to bulk it out. You can find the recipe here. Enjoy!