October 18, 2016

Three-Bean Fiesta Chili

I'm all about the soup/chili when the weather gets cold! I'm pretty sure I'd be happy hugging a warm bowl every day :) Even for breakfast! I especially love that it's one of the most versatile things out there - I've made so many variations depending on what I have on hand. One of my favorite ingredients in chili is ground chipotle powder (but with a 4-year-old I usually leave it out to keep it mild and kid-friendly). If you're up for a nice smoky kick, I highly recommend trying it!

Serving tip: chili is awesome as is, topped with creamy avocado, or served over rice, quinoa, or baked potatoes!

Vegan, gluten-free
Serves 5-6

1 onion
2 bell peppers
4 cloves garlic
15 oz. can black beans
15 oz. can pinto beans
15 oz. can kidney beans
28 oz. can diced tomatoes
2 cups vegetable broth
1 cup organic corn (I use frozen)
2 Tbsp. chili powder
2 tsp. cumin
2 tsp. smoked paprika
Salt to taste
Optional: chipotle, cayenne pepper, or hot sauce for serving

Dice onion and bell pepper. Meanwhile, mince garlic.
In a stockpot over medium heat, saute onion and bell pepper with salt for 7-8 minutes.
Add garlic, chili powder, cumin, and smoked paprika. Stir and saute for 1 minute.
Add broth and diced tomatoes with juice.
Rinse and drain beans. Add to stockpot.
Increase heat and bring to a light boil. Then cover, reduce heat, and simmer for about 25 minutes.
Stir in corn during the last 5 minutes of cooking.
Adjust seasonings if necessary and salt to taste.

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Chilly? More chili! :)

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September 14, 2016

Lentil Spinach Burritos

These easy, 8-ingredient burritos are perfect for busy weeknights! They're packed with plenty of healthy plant-fuel to keep your body happy and energized :) (It's similar to my Lentil Spinach Soup, but in burrito form - YES!) I actually posted this recipe years ago, but I love to revisit them and make little tweaks as necessary. We make this dish often because it's so simple, flavorful, and pleasantly filling. Plus lentils are an incredible source of protein, fiber, and nutrients (and so inexpensive!) I also love pulling the leftovers out of the fridge for quick snacks as a protein-packed chip dip!

Vegan, gluten-free (with gf tortillas)
Serves about 4

1 1/4 cups dried brown lentils
15 oz. can diced tomatoes
3 oz. baby spinach (I often double this)
4 cloves garlic
1 medium onion
2 tsp. cumin
1 tsp. oregano
4-5 tortillas
Salt to taste
Optional: change it up with other spices; cumin & smoked paprika is an awesome combo as well!


Cook lentils: pour about 5 cups water and lentils in a saucepan. Bring to boil, cover, reduce heat to low. Simmer for 20 minutes or until tender. Drain well in a colander.
While lentils are cooking, dice onion and mince garlic.
In a large skillet over med-high, saute onion for 7-8 minutes.
Add garlic, cumin, and oregano. Saute for 1 minute.
Reduce heat to med-low. Add cooked lentils and tomatoes with juice. Heat for 10 minutes, stirring occasionally.
Stir in spinach and let cook 1-2 minutes to slightly wilt. Salt to taste.
Spoon the mixture onto tortillas, and top with more fresh spinach if desired. Roll up tightly, tucking in one or both ends.

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More lentil lovin'!

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July 31, 2016

Fiesta Guacamole

Grab the chips and get your taste buds ready for a fiesta! ;) Guacamole is one of the most basic recipes out there - all it really takes is avocado and salt. But it's fun to jazz it up sometimes too! Black beans are an awesome addition for extra "oomph" and you can play around with other ingredients and spices. (In addition to the ones here, you can also try sweet corn, garlic, bell pepper, jalapeno or cayenne for some heat.) For this version, I also opted for one of my personal favorite spices (cumin!) for a punch of flavor. I'd love to hear what variations you come up with!
Note: the avocado pit in the photo is purely for food styling :)

Vegan, gluten-free
Serves about 6 as a side

3 ripe avocados
15 oz. can black beans
8 oz. grape tomatoes
1/3 cup red onion
1/2 cup fresh cilantro
Juice from 1 lime, or more to taste
1 tsp. cumin
1/2 tsp. salt, or more to taste
Optional: jalapeno, garlic, corn, bell pepper, cayenne

Finely dice onion, quarter tomatoes, and chop cilantro (stems removed).
Rinse and drain black beans.
Peel the avocados and remove pits. Place in a bowl and mash with a fork or masher, leaving some chunks.
Stir in all other ingredients.
Best if refrigerated or set out at room temp for an hour before serving.
Taste and adjust any seasonings or ingredients to your preference!

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Don't stop the fiesta! :)