Category Archives: Soups, Stew & Chili

Leftovers Lasagna with Veggie “Pasta”

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My kids often refuse to eat leftovers so I have to get crafty. Heck, sometimes I’m not even thrilled about eating leftovers. I’ve developed a knack for turning leftovers into lasagna using a few base ingredients. I always see great responses when I post the pics on my Facebook page so I figured it’s time to write a post about it!

This post may seem complicated because I listed off all the options but it’s really easy! Just use up whatever leftovers you have, add some sauce and veggies and WALAH!!!! :-)

One of my many Leftovers Lasagna creations!

One of my many Leftovers Lasagna creations!

Leftovers Lasagna with “Veggie” Pasta

Possible “pasta” options:

* Regular pasta noodles – 1 or 2 boxes, depending how much you like.

* Thinly sliced and peeled sweet potatoes – I use my mandolin and slice them on the “thin” setting, longways (2 medium to large ones for a 9″ x 13″ pan)

* Thinly sliced zucchini or yellow squash – I slice these a tiny bit thicker than the sweet potatoes, longways (4-5 medium ones for a 9″ x 13″ pan)

* Thinly sliced polenta tube – you’ll need 2 tubes for a full 9″ x 13″ pan

Possible sauce options:

* 1-2 jars of pasta sauce – I often use Trader Joe’s No Salt Added sauce. I like to use about 1 to 1 1/2 jars of sauce but I like it saucy!

* Homemade pasta sauce – I love to use leftover Lentil Bolognese or Easy Roasted Garlic Marinara Sauce 

* Real Deal Nacho Cheeze or LowFat Vegan Nacho Cheese - I use these if I have Mexican’ish leftovers – Ancho Lentil Bowls, also good with leftover Crockpot Lentil Chili

* I really love adding in leftover Unprocessed Creamy Artichoke Spinach Dip or Healthy Spinach Artichoke Dip  as a layer in between everything! So yummy!

Possible layer options:

* Sweet Potato Hash or Tofu Scramble… any type of leftover casserole is good!

* Leftover Cheezy Rice/Quinoa & Lentil Bake

* Any leftover chili (I often use leftover Really Good Chili) or stir-fry (Lemony Chickpea Stir-Fry is good)

* Sometimes I chop up 1 bunch of kale, chard, collards or any other greens wilting in my fridge and saute them with mushrooms, carrots, onion, garlic, chopped red or green peppers and a little italian seasoning or Homemade Taco Seasoning for a Mexican flair  (optional combo – really depends on your leftovers)

* Frozen veggies – spinach, mixed, broccoli, etc – thawed and drained

* Leftover juicing pulp – sprinkle it on top of a sauce layer

* Leftover Buffalo Ranch Roasted Chickpeas (sprinkle a few on there or a lot in the middle layer… so good!)

* Leftover pasta dishes – Quick Pasta Alfredo with Broccoli works!

* Leftover burgers – crumble them into the dish for a hearty texture!

* Hummus – Our Favorite Hummus makes a yummy, creamy layer!

* Shredded tempeh added to the sauce is delicious!

Possible Toppings:

* Almond flour – my favorite because it gives it a baked breadcrumb’ish top!

* Sliced olives – I add these when I use the Mexican cheeses with the sauteed greens, mushrooms, peppers, onions and garlic.

Instructions:

1. Preheat oven to 350 degrees. Start with a 13×9 pan – I’ve used smaller but I usually use this one

2. Start with a layer of sauce first at the bottom

3. Next add a layer of “pasta” – whichever you choose but if you use sweet potatoes, make sure they’re thin enough to cook through

4. Top the “pasta” with a little more sauce – make sure the “pasta” is surrounded by sauce or wet leftovers so they cook through

5. Next add a layer of veggies or leftovers

6. After this I usually do a leftover dip, cheese or hummus IF USING

7. Next another layer of “pasta” followed by a thin layer of sauce

8. Repeat and make sure to end with sauce at the top. Make sure all of the “pasta” is covered.

9. Sprinkle the top with almond flour or topping of your choice and cover with foil.

10. Bake at 350 for 30-45 minutes or until sauce is bubbling.

11. Remove foil and bake for another 5-10 minutes or until top looks crusty and brown’ish

Slice your "pasta" using a mandolin - DON'T LOSE A FINGER

Slice your “pasta” using a mandolin – DON’T CUT YOURSELF!!! 

Ready to assemble with leftovers!

Ready to assemble with leftovers!

First sauce then "pasta"

First sauce then “pasta”

Cover with sauce

Cover with sauce

Start layering your leftovers. This is leftover Cheezy Quinoa & Lentil Bake

Start layering your leftovers. This is leftover Cheezy Quinoa & Lentil Bake

More "pasta" and sauce

More “pasta” and sauce

Here I sprinkled leftover juicing pulp!

Here I sprinkled leftover juicing pulp!

Used leftover Sweet Potato Hash as well

Used leftover Sweet Potato Hash as well

Top with almond flour or other toppings. Cover with foil and bake

Top with almond flour or other toppings. Cover with foil and bake

Tonight's lasagna!

Tonight’s lasagna!

A few older variations I’ve made:

Made with noodles, sauteed greens and veggies with Homemade Taco Seasoning and Real Deal Nacho Cheeze Sauce

Made with noodles, sauteed greens and veggies with Homemade Taco Seasoning and Real Deal Nacho Cheeze Sauce

Ava liked this one the best!

Ava liked this one the best!

Sauteed greens, veggies, mushrooms, onions and garlic....

Sauteed greens, veggies, mushrooms, onions and garlic….

Another creation

Another creation

Cash loves it!

Cash loves it!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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The Best Lentil Chili Ever (Slow Cooker)

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I’m serious, this is the best lentil chili I’ve ever tasted and trust me, that means something because I’ve made a ton in my day. Both kids love it too, especially as leftover burgers! This would be great as a taco or burrito filling, nachos or anything with a Mexican flair! Plus it’s super easy to make and who doesn’t love that!

Best Lentil Chili Ever

Best Lentil Chili Ever

The original recipe is from the cookbook “Fresh From The Vegan Slow-Cooker“. I’ve made a few things from this book and loved them all.

Best Lentil Chili Ever!

Ingredients:

* Water/broth for sautéing 

* 1 medium yellow onion, chopped

* 4-6 cloves garlic, minced

* 1 or 2 jalapeños, seeded and minced (I omitted this for the kid’s sake)

* 1 bell pepper, seeded and chopped (any color – I usually use a fresh red one but I used a jarred roasted red pepper last time and it was GOOD!)

* 3 Tbsp chili powder (Yes, 3)

* 1 tsp dried oregano

* 1 tsp ground cumin

* 1 cup dried brown lentils, rinsed and picked over (I’ve been using the sprouted lentil/bean mix from Costco)

* 1 cup dried red lentils, rinsed and picked over

* 1 (29oz) can crushed or diced tomatoes

* 1 Tbsp coconut aminos (or tamari or shoyu)

* 1 tsp sugar (optional but gives it a different flavor)

* 1 tsp unsweetened cocoa powder

* Salt and fresh ground pepper

* 4 cups water

Directions:

1. Water sauté onions in a skillet over high heat.  Add onions, garlic, chilies and bell pepper and sauté for about 4 minutes or until soft. Add the chili powder, oregano and cumin and saute for 30 seconds longer.

2. Transfer the onion mixture to the slow cooker/crockpot. Add both lentils, tomatoes, soy sauce, sugar and cocoa. Stir in the water, cover and cook on LOW until the lentils and veggies are tender, about 6 to 8 hours. (Mine took closer to 6 since I used the sprouted and red lentils) DO NOT ADD SALT YET! Salt tends to toughen/harden the lentils.

3. Once it’s done, add salt and pepper. Taste and adjust seasoning, if needed. Serve hot with your favorite chili toppings!

Saute onion, garlic and peppers. Add in spices and saute a minute more then throw that and the rest of the ingredients into the crockpot.

Saute onion, garlic and peppers. Add in spices and saute a minute more then throw that and the rest of the ingredients into the crockpot.

Done!

5-6 hours later… Done!

It's so easy and SO GOOD!

It’s so easy and SO GOOD!

Cash likes it!

Cash likes it!

Ava likes it too! SOLD!!

Ava likes it too! SOLD!!

Quick Black Bean & Sweet Potato Chili

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Our son is now 9 months old and almost walking, needless to say my life is getting crazier by the second! I’ve been cooking dinner at nap time when my hubby is at work for 24 hours, that’s the only way I can feed both kids and have any chance at a meal myself. I save the complicated recipes for when my hubby is home, he watches the kids while I dice and chop in the kitchen for what feels like hours (to him! LOL!)

Quick Black Bean & Sweet Potato Chili

I just LOVE Veg Kitchen with Nava Atlas!! If you’ve never been on her site, you need to set aside some time to bookmark recipes soon! I’ve made so many of her recipes and I’m never disappointed. This is another winner and it’s super easy to make with tons of leftovers for the next few days. What more can I ask for!?! Our toddler loves this chili and my hubby and I often fight over the leftovers ;-)

Quick Black Bean & Sweet Potato Chili

Serves: 8 or more

  • 3 medium-large sweet potatoes
  • 1 cup chopped onion
  • 2 to 3 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • Two 28- to 32-ounce cans black beans, drained and rinsed – I used fresh cooked beans
  • One 28-ounce can diced tomatoes (I used no-salt added fire roasted flavor!)
  • One 16-ounce can crushed tomatoes
  • 1 or 2 small fresh hot chiles, minced, or one 8-ounce can chopped mild green chiles – I used green chiles
  • 2 teaspoons ground cumin, or more, to taste – I used 4 tsps
  • 1 teaspoon dried oregano
  • 1/4 cup minced fresh parsley or cilantro, or more, to taste – I used cilantro
  • 2 to 3 scallions, thinly sliced, optional – I used 2
  • Salt and freshly ground pepper to taste

Bake or microwave the sweet potatoes until just firm. When cool enough to handle, peel and cut into 3/4-inch dice. Set aside until needed.

Water sauté the onion and garlic and sauté over medium heat until the onion is golden. Add the remaining ingredients except the last three. Bring to a simmer, then simmer gently, covered for 15 minutes.

Add the sweet potato dice and continue to simmer for 10 to 15 minutes longer, or until the vegetables are tender.

Stir in the parsley or cilantro and optional scallions, then season gently with salt (or not). If time allows, let stand off the heat for an hour or two, then heat through as needed. Top each serving with extra parsley or cilantro, if desired.

Water sautee onion and garlic

Add remaining ingredients, except the last three and bring to simmer and cover

Add sweet potato

Stir in parsley and optional scallions

Let sit if possible or enjoy immediately!

Sweet Potato Curry with Kale & Chickpeas

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I love any excuse to use curry! I go though phases where I cook with it all week, then I forget about it for awhile. I always come back to it though, I just ordered a few new curries from World Spice Merchant and I can’t wait to try them!

I made this one at my in-law’s house, it was a huge hit! I served this over quinoa but it would be great over brown rice or any other tasty grain! My toddler really enjoyed this as well!!

Sweet Potato Curry with Kale & Chickpeas

Serves: 4 to 6

  • 1 medium onion, chopped
  • 2 to 3 cloves garlic, minced
  • 2 large sweet potatoes or 4 medium garnet yams, peeled and cut into large dice
  • One 16- to 20-ounce can chickpeas, drained and rinsed OR 2 – 2 1/2 cups cooked chickpeas
  • One 16-ounce can diced tomatoes (I used no-salt added fire roasted flavor!)
  • 2 scallions, thinly sliced
  • 2 teaspoons good-quality curry powder, or more, to taste (I used Kashmiri Curry)
  • 2 teaspoons minced fresh ginger, more or less to taste
  • 1 teaspoon ground cumin, or more, to taste
  • 8 to 12 ounces chard, any variety, or a combination of chard and beet greens – I used kale
  • 1/4 cup chopped cilantro or parsley, or more or less to taste – I used cilantro
  • 1/4 cup raisins, optional (but HIGHLY recommended)
  • Salt and freshly ground pepper to taste

Water sauté onion and garlic in a large pan until golden. Add the sweet potato dice and  cup and a half or so of water; bring to a simmer and cook until just tender, adding just enough additional water if needed, as they cook, to keep the mixture moist.

Stir in the chickpeas, tomatoes, scallions, curry powder, ginger, and cumin and bring the mixture to a simmer again; cook over low heat for 10 minutes or so, until the sweet potatoes are tender.

Meanwhile, strip or cut the kale/chard leaves (and beet greens, if using) away from the stems. Slice the stems thinly, and cut the leaves into strips.

Add the kale/chard to the skillet, in batches if necessary, and cover. Cook briefly, just until the chard wilts, then stir in. Cook over low heat for 5 minutes, or until the chard is tender but not overdone. Stir in the cilantro and optional raisins. Season with salt and pepper, then serve.


Easy Black Bean Soup

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Black beans were up next in our bean rotation so I decided to make this soup. It’s super easy to make and pretty darn good! Our toddler loved it! I mixed hers with a little leftover tricolor quinoa to thicken it up a bit.

Easy Black Bean Soup

This recipe is from Whole Foods.com. I love Whole Foods! My hubby calls it “Whole Paycheck” because it’s a little spendy. LOL! I like the salad bar the best! Ah the cold lentil salads, California Quinoa Salad and all the other goodies offered at your fingertips. YUM! I’ll be recreating those salads next so watch for those recipes soon!

Serves 8

Cooking dried beans is low maintenance and a great value. Make sure to plan ahead and allow time for soaking the beans.

Serve with hot sauce or salsa, if you like. I served this with Habanero Sauce… A MUST HAVE ADDITION!! I keep this sauce in the fridge at all times, it’s that good. Our toddler like a little in her food too so if she can handle it, so can you!

Ingredients

1 pound dried black beans (about 2 1/2 cups), rinsed
2 medium onions, chopped
1 large red bell pepper, seeded and chopped
4 cloves garlic, finely chopped
1 tablespoon ground cumin
1 teaspoon ground chipotle pepper
2 tablespoons chopped fresh cilantro
2 tablespoons nutritional yeast
1 tablespoon fresh lime juice
1/2 ripe avocado, chopped

Method

Soak the beans overnight or 6 to 8 hours prior to cooking. Drain and rinse.

In a large pot, bring 1/2 cup water to a simmer over medium-high heat. Add onions, bell pepper and garlic and cook, stirring frequently, until onions are translucent and beginning to brown, about 10 minutes. Stir in cumin and chipotle and cook 1 minute, stirring. Add drained beans and 10 cups water. Bring soup to a boil, then lower to a simmer and cook, uncovered, for 1 1/2 to 2 hours, until beans are tender. Remove 4 cups soup and carefully purée in a blender. Return purée to pot and stir in cilantro, nutritional yeast and lime juice. Spoon into bowls for serving and garnish with avocado.

Saute onions, peppers and garlic

Add spices, beans and water, cook uncovered for 1 1/2 to 2 hours

Puree 4 cups of soup in a blender - I used my VitaMix (of course!)

Add pureed soup back into the pot - add nutritional yeast, cilantro and lime juice.

Serve with diced avocado and your hot sauce of choice!

Nutrition

Per serving: 120 calories (25 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 15mg sodium, 20g total carbohydrate (7g dietary fiber, 2g sugar), 7g protein

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Really Good Chili

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This is delicious and easy to make too! This recipe makes a large pot of chili – we had friends over for a last minute dinner tonight and it fed 4 adults, 1 teenage boy, 1 10-year old girl and our toddler with enough for most people to have seconds. Our toddler had two big bowls, she loved it!

I served this with Daiya shredded vegan cheese, chopped italian parsley (all I had) and Habanero Sauce.

The cocoa powder really brings out the flavor. I love using cocoa powder in my chili… and Guinness beer and strong coffee too! The chili was gone before I had a chance to take a better picture but here’s what it looked like… YUM! Next time I think I’ll add some quinoa, some chopped kale or chard and a few cups of hominy!

Really Good Chili

Toddler Approved!

This recipe comes from Nava Atlas‘s new book Vegan Holiday Kitchen, I highly recommend this book… it’s awesome!!

Really Good Chili

By Nava Atlas

Serve with stone-ground tortilla chips, guacamole, and a big salad or cole slaw.

Ingredients

  • 2 tablespoons extra-virgin olive oil (I omitted this)
  • 2 medium onions, finely chopped
  • 4 to 6 cloves garlic, minced
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper, diced
  • 3 28-ounce cans beans of your choice (try a combination of pinto, pink, and black beans), drained and rinsed – I used 3 15oz cans each of pinto beans and black beans – 6 cans total
  • 1 28-ounce can diced tomatoes, with liquid
  • 1 16-ounce can tomato sauce
  • 1 to 2 jalapeño or other hot peppers, seeded and minced, or one 8-ounce can mild or hot chopped green chiles – I used green chilies
  • 1 tablespoon good-quality chili powder
  • 1 Tbs unsweetened cocoa powder
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • Salt and freshly ground pepper to taste
  • Chopped ripe tomatoes for garnish
  • Chopped cilantro or parsley for garnish

Instructions

  1. Heat the oil in a large soup pot. Add the onion sauté over medium-low heat until translucent. Add the garlic and sauté until the onion is golden. Add the remaining ingredients except the last three. Bring to a simmer, then cover and simmer gently for 30 minutes, stirring occasionally, until the peppers are tender and the flavors have melded.
  2. Season with salt and pepper, and adjust the other seasonings. If time allows, let the chili stand for up to several hours before serving. Heat through as needed.The chili should be nice and thick; if it has gotten too thick, stir in a cup of water. Serve in individual bowls, garnished with tomatoes and cilantro.

Varations and optional garnishes:

* Add a cup or two of cooked corn kernels toward the end of cooking time

* Add a medium or large firm-cooked sweet potato, peeled and diced

* Add a diced zucchini or yellow summer squash about halfway into the cooking time

* Serve with grated nondairy cheddar cheese on the side for garnishing individual servings

* Put out extra “hot stuff” like minced fresh chili peppers, dried hot red pepper flakes, or hot sauce for those who like their chilies extra-spicy

Preparation time: 10 minute(s) | Cooking time: 40 minute(s)

Number of servings (yield): 12

Nutrition (per serving, including oil): 236 calories, 37 calories from fat, 4.3g total fat, 0mg cholesterol, 938mg sodium, 719.6mg potassium, 39.9g carbohydrates, 11.6g fiber, 5.8g sugar, 11.4g protein, 6.8 points.

Without oil: 216 calories, 17 calories from fat, 2g total fat, 0mg cholesterol, 938mg sodium, 719.6mg potassium, 39.9g carbohydrates, 11.6g fiber, 5.8g sugar, 11.4g protein, 6.2 points.

Saute onions and garlic

Add remaining ingredients and simmer

Didn't last long!!

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Lentil Quinoa Stew with Red Chard

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This is one of our new favorites FOR SURE! My hubby loved it and so did our toddler, she ate two bowls! I reduced the amount of spice for her and I have to admit, I was a little surprised she ate so much because it still had quite a kick!

The original recipe is from Melody from Melomeals – I made a few changes to make it a wee bit healthier.

This recipe calls for her Goaty Cashew Cheeze and Easy Garlic-Roasted Marinara Sauce (Oil-Free) so if you just made the sauce from my post yesterday… save some for this! The Goaty Cashew Cheeze is excellent to have on hand so whip up a batch of that tonight so it will be ready to use!

I’ve learned a ton from Melody’s website! She uses a few base recipes to make a bunch of different dishes, all delicious!

This stew is nice and thick, perfect for turning into burgers!! I mixed 1 cup of the leftover soup with 3/4 cup rolled oats and 1 Tbsp flax meal. It’s sitting in my fridge tonight and will make perfect burgers tomorrow! I think I’ll wrap them in collard greens, that sounds delish! Here’s the “How to Make Burgers Out Of Leftover Soup” recipe if you need a reference.

Lentil Quinoa Stew with Red Chard

  • Water or broth for sautéing
  • 1 tsp good quality Italian Seasoning
  • 1/4 – 1/2 t crushed red pepper flakes (omit if you don’t like hot – I only used a few dashes and it was a little spicy but good)
  • 1 large onion, diced
  • 4 cloves garlic
  • 3 c cooked lentils – I used 2 cans of Lower Sodium Organic Black Lentils, rinsed well (Sprouts sells them)
  • 3 cup water or broth – I used water
  • 2 cup Easy Garlic-Roasted Marinara Sauce (A MUST!)
  • 3 Cup greens of choice, chopped – I used a whole bunch of red chard, stems included
  • 1 cup sliced mushrooms – I used one whole package of sliced mushrooms
  • 1/2 cup quinoa, rinsed
  • 2 Tbsp balsamic vinegar
  • 2 – 4 Tbsp Goaty Cashew Cheeze (I used 4Tbsp)
  • 1/4 tsp freshly grated nutmeg
  • 1/2 – 1 tsp t lemon zest (I zest all citrus before using and freeze it!)
  • Pepper to taste
Method:
  1. Saute dried spices, onions, chopped chard stems and garlic for 3 minutes
  2. Add the rest of the ingredients EXCEPT the chard leaves, balsamic vinegar, Goaty Cashew Cheeze, nutmeg, lemon zest and pepper – cover and bring to a boil for 15 minutes
  3. Remove lid, add chopped chard leaves and cover, cook for a few minutes or until chard wilts
  4. Take off heat, stir in vinegar, goat cheese, nutmeg, zest and add pepper to taste

Saute onions, garlic and chard stems with red pepper flakes and italian seasoning

Add selected ingredients (I messed up and added the Cheeze early but it was still good!)

Add chard leaves

Add balsamic, Goaty Cheeze, fresh nutmeg, lemon zest and pepper

Enjoy!!!

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Black Bean & Quinoa Chili

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Here’s another great recipe from Melomeals: Vegan For $3.33 A Day, this is one of our favorite meals! This chili is even better the second day and even better than that thawed from the freezer! I usually double this recipe and freeze half in 2 cup portions for my hubby to take to work. This is really good topped with Chipotle Sauce.

Black Bean & Quinoa Chili

 

Ingredients:

2 T olive oil
1 large onion or 1.5 cups diced
5 cloves garlic, or 1.5 T minced
1 t cumin seeds (ground is OK)
1 t coriander
2 T chili powder
1/4 t oregano or marjoram
2 serrano chiles, seeded if less spice is desired, chopped – I omit these sometimes so my toddler will eat it
1 small green pepper or 3/4 c chopped
1 small red pepper or 3/4 c chopped
pinch salt/pepper
3 c black beans (28 oz can or 1 c dried. but if they’re dried they need to be cooked first)
4 c vegetable stock or water
2 bouillon cubes if not using stock – I use 1 cube 
1/2 c quinoa, rinsed
15 oz can corn or 1.5 c frozen corn – I use frozen corn
14 oz can diced tomatoes, or better yet, Rotel
more stock/water if necessary
Juice of 1 large lime – I add the zest in as well
2 c cilantro, chopped
salt/pepper to taste

Method:
1. In a heavy bottomed soup pot over medium heat, place the first 11
ingredients in the pan and saute for at least 10 minutes.

2. Add the beans and stock and quinoa and bring to a boil. Cover, turn heat down
to a simmer and cook for 20 minutes

3. Then add the corn and tomatoes.

4. You may need to add more water to reach your desired thickness.

5. Turn heat to low and cover for 20 more minutes.

6. Stir in the lime juice and cilantro and season with salt/pepper to
taste.

7. Top with vegan sour cream, avocado and Chipotle Sauce! 

Veggies

Saute

Add beans and stock

Add corn and tomatoes

Yummy!

Red Lentil Thai Chili

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5

I served this chili (and the Spicy Broccoli Cheeze Soup) at a party yesterday and it was a total hit, some people asked for leftovers to-go! It was even better today when I had it for lunch and dinner. It’s such a unique tasting chili, I really love the curry paste mixed with the sweet potatoes and lime.

This recipe is from one of my favorite vegan food blogs – Post Punk Kitchen. I doubled this recipe and skipped a few steps because I thought it would fit in my crock pot but it didn’t! My hubby had to run to the fire station to borrow a bigger pot.

Water or broth for sautéing
1 large yellow onion, diced medium
1 red bell pepper, seeded and diced medium
3 cloves garlic, minced
2 tablespoons chili powder
1 ½ lbs sweet potatoes cut into ¾ inch chunks
1 cup red lentils
1 teaspoon salt
4 cups vegetable broth
2 15 oz cans kidney beans, drained and rinsed
2 tablespoons Thai red curry paste
1 15 oz can low-fat coconut milk
28 oz can diced tomatoes
½ cup fresh cilantro, plus extra for garnish
Limes for garnish (optional but VERY GOOD WITH IT!)

Preheat a 4-quart pot over medium heat. Saute onions and pepper for 5 to 7 minutes. Add garlic and saute a minute more.

Add chili powder, sweet potatoes, lentils, salt and vegetable broth. Cover and bring to a boil. Let it boil for 15 to 20 minutes, stirring occasionally to prevent burning. When lentils are cooked and sweet potatoes are tender, add the remaining ingredients and heat through.

Taste for salt and seasoning, top with cilantro and lime and serve!

Black Bean Chocolate Chili

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Black Bean Chocolate Chili

I’ve been making this for a couple of years now and it’s delicious every time! I usually make it in the crock pot but you can make it on the stove if you are in a hurry.

Ingredients:

  • 2 tablespoons olive oil (OR water sauté – I do)
  • 1 1/2 cups chopped onions
  • 4 garlic cloves, minced
  • 1 stalk celery, sliced
  • 1 -2 jalapeno, minced
  • 1 tablespoon cumin
  • 2 teaspoons oregano
  • 1/2 teaspoon cinnamon
  • 1 pinch ground cloves
  • 1 teaspoon ground coriander
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground black pepper, to taste
  • 1/2 teaspoon salt, to taste
  • 1 1/2 cups chopped bell peppers (red and green are nice)
  • 2 (14 1/2 ounce) cans black beans, rinsed and drained
  • 1 (14 1/2 ounce) can diced tomatoes
  • 1 tablespoon fresh lime juice (optional)
  • 1 tablespoon soy sauce
  • 4 oz (or a small cup) of strong coffee
  • 1 1/2 ounces semisweet chocolate (about 1/4 cup)
  • Vegan cheddar cheese (Daiya) or vegan sour cream or green onions, for serving (Optional)
Instructions:
  • In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté until onions become soft and translucent, about 10 minutes.
  • Add the celery and chile, cover and cook for another five minutes more.
  • Reduce the heat and stir in spices, (cumin, oregano, cinnamon, cloves, coriander, chili powder, black pepper, salt) along with the bell peppers. Cover again and cook for another five minutes. Stir often to keep the spices from burning. If the pan gets too dry add a little liquid from the diced tomatoes, or some water.
  • Next, add the black beans, tomatoes, lime juice (if using), coffee (if using) and soy sauce. Let the chili simmer on low for 5 to 10 minutes, until it thickens slightly and flavors combine.
  • Stir in the chocolate. When chocolate has melted, taste to adjust the salt and pepper. Serve with topping of your choice. I like a bit of vegan cheese, sour “cream” and scallions.
  • Chili can also makes a great filling to serve wrapped in flour tortillas, or in taco shells if you prefer.
** Crock Pot Method:
- Saute the onions for about 7-10 minutes in olive oil
- Add garlic and peppers and saute a bit more.
- Add spices and sautéed for a minute then transferred to crock pot
- Add all other ingredients
- Cooked on low for 6 hours (or high for about 4 hours)
I served this with Bread Machine Pesto Bread tonight but I usually serve it with cornbread. Yum!