Month: January 2017

Black-Eyed Pea Chili

Here’s another tasty chili recipe! Perfect for these cooler days! This can be made in the instant pot or on the stove top.

This recipe is from Fat Free Vegan:

Ingredients:

  • 2 large onions, chopped
  • 1 large red bell pepper, chopped
  • 1 large green bell pepper, chopped
  • 6 cloves garlic, minced
  • 2 1/2 cups (1 pound) dried peas, soaked overnight and drained (do not cook yet!)
  • 3 cups vegetable broth
  • 2 1/2 tablespoons mild chili powder
  • 1 tablespoon cocoa powder
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1/4 to 1/2 teaspoon chipotle powder, red pepper, or hot smoked paprika (adjust to taste)
  • 2 15-ounce cans diced tomatoes, with juice (fire-roasted preferred)
  • 1 1/2 cups fresh or frozen corn
  • 1/3 cup uncooked quinoa, rinsed
  • Pepper to taste
  • Optional: wedges of lime and slices of avocado, to serve

Instant Pot Directions:

  1. Press the Sauté button and add the onions and cook, stirring, until they soften, about 5 minutes. Add the bell peppers and cook for another 3 minutes. Add the garlic and cook for another minute.
  2. Stop the sautéing by pressing the Off button. Add all other ingredients. Lock the lid in place and make sure the vent is set to pressure. Press Manual and set the time to 10 minutes. When done cooking, quick release the pressure.
  3. Serve over rice with the optional lime or avocado slices.

Stove Top Directions:

  1. Heat a large, non-stick Dutch oven or chili pot. Add the onions and cook, stirring, until they soften, about 5 minutes. Add the bell peppers and cook for another 3 minutes. Add the garlic and cook for another minute.
  2. Add the black-eyed peas, broth, and everything up through the tomatoes. Bring to a boil and cook for 5 minutes. Reduce the heat to low, cover, and simmer until the peas are tender. The time will vary depending on the age of the peas, but count on at least 75 minutes, and add more broth if it looks like it’s getting dry.
  3. When the peas are tender, check the seasoning and add more to taste (this is a good time to increase the heat by adding more chipotle powder). Add the corn and quinoa and cook until the quinoa is tender, at least 20 minutes. (If the chili seems too “soupy,” uncover the pot; otherwise, keep it covered.)
  4. Add pepper to taste. Serve over rice with a squeeze of lime juice or slices of avocado, if desired.

Enjoy 🙂

Picture coming soon.

Taco Chili

This chili is so flavorful. If you have an instant pot, it is super easy to make. If you don’t have an instant pot, there are directions to cook this on the stove top below.

This recipe is from Oh She Glows:

Ingredients:

  • 1 small onion, peeled and diced
  • 2 garlic cloves, peeled and minced
  • 1 cup dry kidney beans (or 2 cups cooked)
  • 1 cup dry black beans (or 2 cups cooked)
  • 1 tbsp ground cumin
  • 1 tbsp ground chili powder
  • One 6 oz can tomato paste
  • 1 & 1/4 cup frozen corn kernels
  • One 28-oz can diced tomatoes
  • 2 tsp taco seasoning
  • 1/4 cup chopped fresh Cilantro
  • heaping 1/4 cup Nacho Cheeze Sauce (below)

Instant Pot Directions:

  1. Add all ingredients except the cilantro and nacho cheeze sauce into the instant pot. Stir. Set to cook on manual  for 6 minutes with natural release.
  2. Once pressure has come down naturally stir in the  cilantro and nacho cheeze sauce.
  3. Serve over rice or tortilla chips. Garnish with extra cilantro and nacho cheeze sauce if desired.

Stove Top Directions:

  1. Cook the beans if necessary. Meanwhile, in a large skillet, cook the onion and garlic in a very large skillet over low-medium heat until translucent,  about 5 minutes, adding water as needed to prevent sticking.
  2. Stir in the cumin, chili powder, followed by the tomato paste and frozen corn. Cook for a few minutes on low.
  3. Add the canned tomatoes and Cilantro and stir well. When the beans are cooked, drain them, rinse, and stir into chili. Slowly add the taco seasoning until desired taste is achieved. Simmer on low-medium heat for about 10-15 minutes. Meanwhile, make your cheeze sauce (below).
  4. Stir in a heaping 1/4 cup of the Nacho Cheeze Sauce.
  5. Serve over rice or tortilla chips. Garnish with extra cilantro and nacho cheeze sauce if desired.

Nacho Cheeze Sauce:

Ingredients:

  • 3/4 cup raw cashews
  • 1/4 cup + 1 tbsp nutritional yeast
  • 1/3 cup water
  • 1/4 cup salsa
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 clove garlic
  • Shake red pepper flakes

Directions: In a food processor or high-speed blender, add all ingredients and process until smooth, scraping down the sides as necessary.

Enjoy 🙂

 

 

Tuscan White Bean Soup

This soup can easily be doubled. If possible, make this soup a day in advance as the flavors really come out the longer it sits.

Ingredients:

  • 1 medium yellow onion, chopped
  • 4 medium carrots, sliced
  • 3 small celery ribs, sliced
  • 5 garlic cloves, minced
  • 4 tablespoons dried oregano
  • 4 cups vegetable broth
  • 2 15oz cans white beans (or 3 cups cooked from dry)
  • 1 Tablespoon nutritional yeast
  • 1 1/2 teaspoons fresh rosemary, minced
  • 1/2 teaspoon ground black pepper
  • 4 cups kale (or more)
  • juice of 1/2 lemon
Directions:
  1. Heat some water in a large pot over medium-high heat.  Add the onion, carrots, celery, garlic and oregano and saute until the onion is translucent. Continue adding water as needed to prevent sticking.
  2. Add the broth, beans, nutritional yeast, rosemary, and pepper.  Increase the heat to high and bring to a boil.  Once it begins to boil, reduce the heat to low and simmer 20 minutes, or until the carrots are soft.
  3. Once the carrots are soft, blend with a stick blender to the desired consistency.  (You can blend just a little bit and leave some whole pieces of beans and vegetables, or completely blend it)
  4. Add kale and allow to simmer for about 4 more minutes.
  5. Stir in the lemon juice, and add more rosemary and pepper to taste.

Enjoy 🙂

Picture coming soon!