Hearty Lentil Chili. ~. Vegetarian

 

     

Hearty Chili  ~  Vegetarian

This hearty lentil chili is packed with smoky, savory spices, carrots, and bell peppers for rich flavor, satisfying texture, and a nourishing boost of protein. Made with chorizo (easily vegan-adaptable), it can be cooked on the stovetop and ready in about 45 minutes, or prepared in the slow cooker (crockpot) for an easy, hands-off meal.

Like most soups and stews, this lentil chili tastes even better the next day as the flavors deepen and meld. It's a perfect make-ahead chili recipe for healthy, comforting meals you can enjoy all week long.

Best Cornbread recipe will post 3/21/2026

Ingredients:

1/2 onion, chopped
2–3 garlic cloves, chopped
1/2 pound ground meat or chorizo (or use plant-based “ground meat”, turkey, beef, or chicken)
2/3 cups dried brown lentils (8 ounces)
1/3 cup dried split red lentils (or sub more brown lentils, but red makes the chili thicker)
1 carrots, sliced into half rounds, about 3/4 cups
7 1/2 oz can diced tomatoes, with juices
1/4– 1/2 jalapeno, diced (seeds removed)
3/4 teaspoons salt (adjust salt to taste)
1/2 teaspoons ancho chile powder (or sub Mexican chile powder)
1/2 teaspoons Mexican oregano
1/2 teaspoons smoked paprika
1 teaspoon ground cumin
1 cinnamon sticks
1/2 tablespoons molasses (or maple syrup or honey)
3 cups broth or stock (veggie, chicken or beef)
1/2 bell pepper, green or colored, chopped
1/2 tablespoons apple cider vinegar (optional, add to taste)

Directions:

Sauté onion in a pan over medium high heat with oil for 3 minutes until it starts to soften. Add garlic stirring in and add chorizo, sauté for 5 minutes. 

Add lentils, carrots, tomatoes, jalapeño, salt, ancho powder, oregano, smoked paprika, and cumin. Mix together.

Add broth, molasses and cinnamon sticks. Bring to a boil, turn down to a simmer with a vented lid for 30 minutes. 

Add green pepper and simmer 15 minutes more, uncovering it to cook off the liquid. 

Stir in the apple cider vinegar, then adjust the seasonings if needed.

Serve in bowls with sour cream, shredded cheese or avocado and cilantro.

Storage: 

Leftover Lentil Chili will keep in an airtight container for up to 4 days, or can be frozen for 3 months.

The Lentil Chili will have a thicker consistency when slow-cooked in the crockpot.

Slow Cooker Instructions: 

In a skillet, sauté onion in a pan over medium-high heat with oil for 3 minutes until it starts to soften. Add garlic, stirring in, and add chorizo, sauté for 5 minutes.

Add the chorizo mixture into the crockpot along with the lentils, carrots, tomatoes, jalapeño, salt, ancho powder, oregano, smoked paprika cumin broth, molasses and cinnamon sticks.

With the lid on, cook on high for 4 hours or on low for 6 hours. Add in the green peppers in the last 30 minutes of cooking.

Stir in the apple cider vinegar and adjust seasonings if needed.

Chicken and White Bean Estofado

Chicken and White Bean Estofada

This is another Rancho Gordo bean recipe.  Their beans are of a premium quality.  One taste and no-one will have to tell you more.  Check out their website, Rancho Gordo.com

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling 

1/2 of an onion, chopped
2 garlic cloves, finely chopped
2 bell peppers, best red and yellow, peeled with a vegetable peeler and chopped
1 cup shredded cooked chicken
1 cup cooked Rancho Gordo Royal Corona Beans with some broth
Salt and pepper to taste
Cooked rice, for serving (optional)
Directions:
Serves 2 to 4Warm the olive oil in a medium- to large-sized pan over medium heat. Add the onion and garlic and saute until the onions are translucent, 6 to 8 minutes. Add the peppers and continue cooking for 10 minutes, until the peppers are cooked through but still firm.

Add the chicken, beans, and bean broth; cook for another 10 minutes or so. Check for seasoning, adding salt and pepper to taste. Remove from heat. Drizzle a little olive oil over the top and serve with rice, if desired.

Cold Ramen Noodle. Salad With Napa Cabbage And Ginger Miso Dressing

Cold Ramen Noodle Salad With Napa

Cabbage & Ginger-Miso Dressing

A mash-up of slaw and pasta salad, this vegan dish features instant ramen noodles and crunchy raw vegetables in a gingery, umami-packed dressing. An optional garnish of shiso or perilla leaves lends a uniquely herbal flavour. Togarashi is a Japanese spice blend that includes hot pepper, orange peel and sesame seeds. Shiso, perilla and togarashi can be found at select Asian supermarkets.

Ingredients:

Ginger Miso Dressing
2 tbsp (30 mL) chopped ginger
2 tbsp (30 mL) white miso
2 tbsp (30 mL) soy sauce
1 tbsp (15 mL) granulated sugar
1/4 cup (60 mL) rice vinegar
1/4 cup (60 mL) canola oil
2 tbsp (30 mL) sesame oil
Salad
3 single-serve pkgs (100 to 120 g each) instant ramen noodles, flavour packets discarded or saved for another use
5 cups (1.25 L) packed thinly sliced Napa cabbage
1 red Shepherd or bell pepper, julienned
1 medium-size carrot, peeled, julienned
3 green onions, green parts only, thinly sliced on bias
Salt to taste
Roasted sesame seeds and finely sliced shiso or perilla (optional) to garnish
Shichimi or Nanami togarashi to serve

Directions:

For the dressing, combine ginger, miso, soy, sugar and vinegar in blender. Blend until smooth. With motor running, add oils in a slow, steady stream until emulsified. Scrape down bowl and blend again. Transfer to an airtight container. Refrigerate up to 1 month. Stir before using.

Bring a large pot of lightly salted water to a boil. Add ramen and cook according to instructions on package. Drain and rinse under cold running water until cooled. Drain again and transfer to a very large mixing bowl. Blot excess moisture from ramen with paper towel.

Add cabbage, pepper, carrot and green onions to bowl. Season lightly with salt. Add enough dressing to coat, saving rest for another use. Using tongs, toss salad until well mixed.

Transfer to a serving bowl. Sprinkle with sesame seeds and top with shiso or perilla, if using. Serve with togarashi on the side.  Serves 6 to 8

Sheet Pan Vegan Sausage, Polenta Atnd Peppers

Sheet Pan Vegan Sausage, Polenta, And Peppers

When you’re craving something spicy, here’s an easy, vegetarian sheet pan dinner of plant-based sausage, rounds of polenta, sweet peppers and fennel. If you’re a meat-eater, it’s just as delicious with an Italian or Mexican-style chorizo sausage.  Serves 1
Ingredients:
1 tbsp (15 mL) canola oil, plus more for brushing
1 small red or orange bell pepper, roughly chopped
1/3 trimmed fennel bulb, sliced lengthwise 1/2 inch (1 cm) thick, long 

   ones cut in half
Salt to taste
1/4 tube (250 g) ready-to-eat polenta, sliced into 4 rounds
Large pinch dried leaf oregano
1 to 2 spicy plant-based sausages, depending on appetite
1/2 cup (125 mL) prepared marinara sauce
Fennel fronds to garnish

Directions:

Preheat oven to 400°F (204°C). Line a baking sheet with foil or parchment paper. Brush with a little oil.

Place peppers and fennel in a bowl. Drizzle with 1 tbsp (15 mL) oil and season with salt. Toss to coat. Spread out in middle of baking sheet. Place polenta on sheet, brush with oil and sprinkle with oregano. Add sausage and brush with oil.

Roast until vegetables are tender, about 15 minutes. When almost ready to serve, microwave tomato sauce in a ramekin until hot.

Place polenta and sausage on plate. Stir vegetables and transfer to plate. Garnish with fennel fronds. Serve with tomato sauce.

Israeli Salad

Israeli Salad

Israeli salad is such a crowd pleaser and if we’re lucky enough to have leftovers, we pack some in a mason jar for lunch the next day. It’s so light and refreshing, just what we need on a warm summer day, but this is great at any time of year. And herbs like parsley or mint add extra brightness, so toss a little of this in as well, if your crowd enjoys those flavors. A crisp and flavorful salad is a great way to sneak in a few more veggies into our daily meals, and when food looks and tastes this good, we pretty much want to eat it all the time!

Ingredients:
2 large tomatoes, diced
1 large cucumber, diced
½ medium red onion, diced
2 bell peppers (any color), diced
Juice from 1 lemon (to taste)
1 ½ tablespoons Italian seasoning
4 tablespoons olive oil
Salt and pepper, to taste

Directions:
Toss tomatoes, cucumber, red onion, and bell peppers with Italian seasoning, lemon juice, olive oil, salt and pepper.

Salad is ready to eat, or refrigerate until ready to serve.

Red Beans And Rice ~ New Orleans Classic

Red Beans And Rice

This is a pressure cooker spin on the New Orleans classicl  Pressure cookers have a special way with dried beans, cooking even unsoaked beans quickly and evenly, so that the beans become creamy but retain their shape. Here, you want the beans to be very soft, so that the stew is thick, not brothy. “Monday red beans” are traditionally flavored with a leftover pork bone, so you can use one instead of a ham hock, if you like. If you have a favorite Cajun or Creole seasoning blend, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion and paprika, and taste before adding any salt, since seasoning blends vary in salinity.
Ingredients:
2 tablespoons vegetable oil
1 large yellow onion, finely chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
½ to 1 teaspoon ground cayenne, to taste
½ teaspoon ground sage (optional)
1 pound dried red kidney beans (no need to soak)
12 ounces smoked pork sausage, preferably Andouille, sliced into 1-inch-thick coins
1 smoked ham hock (about 10 ounces)
3 dried bay leaves
3 fresh thyme sprigs or 1 teaspoon dried thyme
Cooked rice, for serving
Sliced scallions, for serving
Louisiana-style hot sauce, for serving

Directions: 

Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and heat the oil. Add the onion, season with salt, and cook, stirring occasionally, until limp and translucent, 6 to 8 minutes. Add the celery and bell pepper, and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, garlic powder, onion powder, paprika, cayenne and sage (if using); grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then turn off the sauté setting.

Add the beans, sausage, ham hock, bay leaves, thyme and 5 1/2 cups water. Scrape the bottom of the pot to loosen any browned bits. Cook on high pressure until the beans are creamy, 50 minutes to 1 hour.

Turn off the pressure cooker and allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually and open the lid. Taste the beans to make sure they are tender, and add salt and cayenne to taste. Using a fork, mash some of the beans against the side of the pressure cooker to make the mixture creamy; you can turn on the sauté setting and let the mixture bubble for a few minutes to thicken, if you like, but it will also continue to thicken as it sits. Discard the bay leaves and thyme sprigs, and pick the meat off the ham hock if you like. Top the beans with hot cooked rice and scallions; serve with hot sauce.

Vegan Red Beans And Rice ~ Instant Pot

    

Vegan Red Beans and Rice ~ Instant Pot

Ingredients:
1/4 cup vegetable oil
one large yellow onion, chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 heaping tablespoon white or yelloe Tofu paste

2 teaspoons smoked paprka

1 teaspoon sweet paprika

1 teaspoon onion powder 

1 teaspoon garlic powder

1/2 to 1 teaspoon ground cayenne, plus more to taste

1/2 teaspoon ground sage, optional

1 pound dried red kidney beans (no need to soak)

3 dried bay leaves

3 fresh thyme sprigs or 1 teaspoons dried thyme

1 teaspoon soy sauce

Cooked rice for serving

Sliced scallions

Louisiana-style hot sauce, for serving

Directions:
Use the saute setting on the electric pressure (Insta-Pot) cooker and heat the oil. Add the onion, season with salt and cook, stirring occasionally, until limp and translucent, about 8 to 10 minutes. Add the celery and bell pepper, and cook, stirring occasionally, until softened, 5 to 8 minutes.  Add the chopped garlic and miso paste, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne, and sage (if using).  Grind in a generous amount of pepper and add 3/4 teaspoon salt.  Stir well to combine all the ingredients, then tuen off  t the saute setting.

Add the beans, bay leaves, thyme, and 5 1/2 cups water.  Scrape the bottom of the pot to loosen any brown bits,  Cook on high pressure until the beans are creamy, 50 minutes to 1 hour.

Turn off the pressure cooker and allow the pressure to reduce naturally for 10 minutes, then reduce the remaining pressure manually and open the lid.  Add the soy sauce and season to taste with salt and cayenne.  Using a fork mash some of the beans against the side of the pressure cooker to make the mixture creamy.  It will continue to thicken as it sits, or you can turn on the saute setting and let the mixture bubble for a few minutes to thicken.  Discard the bay leaves and thyme sprigs.  Top the beans with hot cooked rice and scallions, serve with the hot sauce.

Red Shrimp Curry

Red Curry Shrimp*****

The left photo is a commercial photo but the photo on the right is the recipe my daughter cooked and served.  It was soooo good!

Ingredients:

Recipe adapted from One Pan, One Family
1 onion
1 red bell pepper 
2 cloves garlic
1  lb. broccoli florets 
2 limes
1 14oz. can unsweetened coconut milk
1/2 cup vegetable broth
2 tablespoons Thai Red Curry paste, plus more if needed
1 1/2 tablespoons brown sugar 
1 1/2 tablespoons fish sauce
kosher salt and fresh cracked pepper
1 tablespoon vegetable oil
1 1lb. shrimp, peeled and deveined
1/2 cup fresh cilantro, roughly chopped

Directions:
On a large cutting board, thinly slice the onion and bell pepper and mince garlic. Transfer to a medium bowl.
Cut broccoli florets into bite-sized pieces and set aside.
Juice one lime into a small bowl and cut the other lime into wedges; set aside. 
In a medium bowl or large measuring cup, combine coconut milk, broth, curry paste, sugar, fish sauce, and 1/2 teaspoon of salt. 
Heat 12-inch skillet over medium-high heat and add the vegetable oil. When the oil shimmers, add the onion mixture and saute vegetables, stirring every now and then, until they begin to soften, about 2 minutes. Stir in the coconut milk mixture, bring it to a boil, then reduce the heat to low and cook, stirring every now and then, until it reduces and thickens, about 5 minutes. Stir in the broccoli and shrimp and increase the heat so that it comes to a boil. Reduce the heat again to low, cover and cook gently until the shrimp are cooked through, the broccoli is tender and the flavors have blended, about 5 minutes. 
Stir the lime juice and half of the cilantro into the curry. Adjust to taste with salt, pepper, or more red curry paste if needed.  Serve over bowls of rice, sprinkle with remaining cilantro. Serve with lime wedges on the side for more zing.  Serves four   adapted from:  OnePan, Whole Family

Cheddar Corn Fritters

Cheddar Corn Fritters

Ingredients:
3 ears fresh corn (*or 2 cups corn kernels)
3 tablespoons diced red or green bell pepper
2 large eggs, lightly beaten
1/2 cup water
1/2 cup grated Cheddar cheese
3/4 cup all-purpose flour
2 teaspoons granulated sugar
1 teaspoon chili powder
salt and pepper to taste
2 tablespoons melted butter, vegetable oil, for frying

Great Sauce, stir together 1 cup sour cream, 2 tsp. lime zest, 3 Tbsp. lime juice, and 2 Tbsp. chopped cilantro.

Directions:
Shuck and clean the corn. Bring a large pot of water to a boil. Add the corn to the boiling water and boil for 3 minutes. Remove from the heat and allow to cool slightly.

Turn a small bowl upside down inside a larger bowl. This creates a “stand” to stand the corn on to cut the kernels from the cobs. Cut the kernels from the ear, then scrape the cob with a table knife to release all of the milk. 

Remove the small bowl, then add the bell pepper, eggs, water and cheese. Stir to combine. 

In another bowl, combine the flour, sugar, chili powder, salt and pepper. Add the flour mixture to the corn mixture and stir just until evenly moistened. Stir in the melted butter.

Pour oil into a large heavy skillet to a depth of 1/4-inch. Heat over medium heat until it registers 350º on a deep-frying thermometer. Using a serving spoon and working in batches to avoid crowding, drop spoonfuls of batter into the hot oil. You will make about 16 fritters in all. 

Fry on the first side until golden bowl and crisp, about 2 minutes. Turn once and fry until golden on the second side, 2 minutes more. Drain the fritters on paper towels and season with salt.  Serve warm.

Makes 16 fritters

Recipe Notes:

Recipe source: Vegetables

*If not using fresh corn, you won’t have the extra flavor from the corn milk.

If needed, you can keep the first batches of fritters warm in an over set at 200ºF while you finish frying the remainder.

Nutrition information provided as an estimate only. Various brands and products can change the counts.

Southwestern Quinoa Salad

A flavorful and healthy southwestern 

quinoa salad with roasted sweet 

potatoes, black beans, and avocado.

Ingredients:
1 cup uncooked quinoa, rinsed and drained
1 large sweet potato, chopped into bite-size chunks
1 red or orange bell pepper, cored, seeded, and diced
1 cup black beans, rinsed and drained
1 cup thawed frozen corn
1/4 cup minced red onion
1/4 cup minced fresh cilantro
1 avocado, chopped
1/4 cup + 1/2 Tablespoon olive oil
juice of 1 lime
1 teaspoon chili powder
1/4– 1/2 teaspoon cayenne pepper
pinch of cumin
ground black pepper, to taste
1/2 sea salt + more to taste

Instructions:
Preheat oven to 400°F.

Toss sweet potato chunks with 1/2 Tablespoon of olive oil, season to taste with salt and pepper, and arrange evenly on a baking sheet. Bake in the preheated oven until the sweet potatoes are tender, about 25-30 minutes. Allow sweet potato chunks to cool.

Meanwhile, cook the quinoa according to package instructions. Allow quinoa to cool.

In a large mixing bowl combine quinoa, roasted sweet potatoes, bell pepper, black beans, shallot, cilantro and avocado. Add 1/4 cup olive oil, lime juice, chili powder, cayenne, cumin, black pepper and sea salt. Gently toss the salad to combine. Taste and adjust the seasoning, if necessary. Serve salad right away or chill in the fridge a few hours before serving. 

Add a sprinkle of queso fresco or feta cheese when serving, if desired.

Instant Pot Black Eyed Peas, Lentils, Butternut Squash Chilt

Instant Pot Black Eyed Peas, 

Lentils, Butternut Squash Chili

Ingredients:
¾ cup Black eyed peas soaked in warm water for at least 20-30 minutes
½ cup red lentils/ orange masoor dal washed 2-3 times and drained no soaking necessary
2 tablespoon avocado oil / cooking oil
2 cups chopped onions
5-6 cloves garlic chopped/ grated or 1 tablespoon paste
2 teaspoon freshly grated ginger optional
1 teaspoon turmeric optional
1 celery stalk chopped roughly
1 cup cubed bell peppers
2 carrots chopped
2 cups cubed butternut squash
1 small zucchini chopped
2 cups low sodium veg broth or water
5-6 fresh tomatoes pureed i.e 3 cups tomato puree fresh/ canned
1 piece chili in adobo from the can or 2 teaspoon paprika
2 cups spring greens optional
Fistful of chopped fresh cilantro
1 tablespoon dried oregano
Salt to taste
Pepper to taste
Directions:
Puree the tomatoes along with the chili in adobo and keep aside.
Switch IP on Sautee mode.
Add oil and after 30 seconds add in the onions . Saute for a minute.
Now add in the ginger garlic. Sautee for 30 seconds.
Now throw in the veggies , lentils , beans, broth, tomato puree except BUTTERNUT SQUASH & spring GREENS.
Add in the spices except SALT.
Give the chili a quick stir .
Top it with Butternut Squash and do not stir .
Close the lid. Press cancel SAUTE
With valve on the SEALING position press MANUAL high pressure 6 minutes.
NPR ( natural pressure release) . Open the lid.
Add salt and gently give it a stir .
Test if the beans are cooked by smashing one.
If adding greens , press SAUTE and add them . Cook for a minute until they are wilted.
Taste test and adjust spices if necessary.
Chili thickens more once it starts cooling down.

Recipe Notes

I add salt after the chili is done because beans take a bit longer to cook if salt is added.
I top squash rather than mixing in so that it doesn’t turn mushy and stay intact texture wise. 
Use 7-8 cups of veggies in total . 
If using any other beans like chickpeas or black beans then use already cooked ones before adding it to the chili as it requires to be soaked overnight and has a longer cooking time than black eyed peas. Adding it raw along with the other chili ingredients isn’t recommended as the veggies will turn mushy and loose texture.

You may use equivalent canned beans
The spice level for this chili is 3 on 5 , 5 being the hottest. 
You may sub butternut squash with sweet potato or white potato . 
I have used fresh tomato puree , you may sub it with canned puree or crushed tomato & not tomato paste. 
If skipping lentils mix ¼ cup yellow corn flour/ masa harina flour mixed in ½ cup of water and add after NPR opening the lid. And let it thicken on saute mode for 2 minutes. This will thicken the chili without using lentils. 
Leftover chili can be stored in the refrigerator up to 4 - 5 days and freeze up to 2 months.
Recipe can be halved easily. 
Prep time - 20 -30 mins 
Cook time - 12 minutes. (6 minutes under pressure)
NPR takes around 15 minutes.

Pepper Steak

Pepper Steak

Pepper steak is quick, easy and perfect to whip up any night of the week. Strips of beef and bell peppers are stir fried in a wok to create a delicious main dish, ready in no time! I love it with brown rice, but cauliflower rice would also be great on the side. 

Ingredients:

• 12 oz top round beef, trimmed
• 4 teaspoons plus 3 tablespoons soy sauce (liquid aminos for paleo or whole30)*
• 1 tbsp rice wine
• 3 tsp cornstarch (or arrowroot for paleo or whole30)
• 1 tbsp vegetable oil
• 1 large onion, sliced into thin strips
• 1 bell pepper, sliced into thin strips
• 1/2 tsp black pepper
• crushed red pepper flakes (optional)  
• 
  
• Directions:

Slice beef into thin slices with the grain.  Cut each strip across the grain about 1" long so you have several thin slices.  Place in a bowl and add 1/4 teaspoons soy sauce, 1 tablespoon of rice wine, 1 teaspoon cornstarch and black pepper.

In a small bowl, mix 3 tbsp soy sauce, 1 tbsp water and 2 tsp cornstarch. Set aside.

Heat the wok on high heat. Swirl in 2 teaspoons of the oil and add the beef spreading evenly in the wok. Cook undisturbed for 20 seconds letting the beef brown. Using a spatula, stir meat, cooking another 2 minutes. Transfer to a plate.

Add remaining teaspoon of oil to wok, add peppers and onions and cook about 4 to 5 minutes. Return beef to the wok, add the sauce and red pepper flakes and stir fry about 30 seconds until slightly thickened.

Vegan Chili

Vegan Chili

In your chili bowl, you will find beans and a lot of spice. Read the recipe so you can make it at your home tonight.

Ingredients

1/2 cup of kidney beans (dry and soaked overnight)
1/2 cup of white beans (dry and soaked overnight)
1/2 cup brown lentils (dry and soaked overnight)
6 cups of tomatoes (chopped)
6 cups of water
1 cup of mushrooms (chopped)
1/2 cup of green bell pepper (chopped)
1/2 cup of red bell pepper (chopped)
1/2 cup of green beans
1/2 cup of celery (chopped)
1/4 cups of onions (chopped)
1/4 red onion (chopped)
3/4 cup of extra firm tofu (extra-firm, drained, and crumbled)
Salt, black pepper, onion powder, garlic powder, and chili powder to taste

Directions:

Rinse and drain the kidney beans, lentils, and white beans.

Place the all the washed ingredients in a pot over medium-high, cover it, and let it come to a boil, cooking it for an hour.

Place pan over high-heat, put water and tomatoes into it, and bring it to a boil.

Decrease the heat to low, let it simmer, and uncover it, cooking it for another hour.

Add the tomatoes, mushrooms, red and green bell pepper, celery, green beans, tofu, and onions.

Season the dish with black pepper, salt, and garlic, onion, and chili powder.

Cook it on low heat for 3 hours.

Wonder Soup

Wonder Soup

Ingredients

½ head of cabbage, chopped

1 cup celery, diced

1 cup white or yellow onion, diced

1 cup carrots, diced

1 green bell pepper, diced

2-3 cloves garlic, minced

4 cups chicken broth

14 oz can basil, oregano, garlic diced tomatoes (optional, you can make this soup without tomatoes)

1 teaspoon oregano

1 teaspoon basil

½ teaspoon red pepper flakes

few shakes of black pepper

½ teaspoon salt (optional)

Instructions:

Heat 2 tablespoons of olive oil in a large pot over medium heat.

Add celery, onions, bell peppers, and carrots.

Saute until slightly tender.

Stir in garlic.

Pour in chicken broth.

Stir in tomatoes and cabbage.

Bring to a boil and then reduce heat.

Cook until cabbage is tender.

Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)

Taste broth and adjust seasoning if needed.

Mexican Chicken Rice Bowls

Mexican Chicken Rice Bowls

Enjoy this PROTEIN filled dish tonight for an easy and HEALTHY dinner! Mexican chicken rice bowls will be a new family favorite – YUM!
Ingredients:

2-1/2 lbs chicken breasts, cut into 2-inch long strips
4 cloves garlic, minced
1 large organic sweet bell pepper, chopped
3 tablespoons extra virgin olive oil
1/4 cup lime juice, divided
1 can or 28 oounces of cooked black beans, rinsed and drained
1/2 cup sweet organic corn
1/2 cup fresh organic tomatoes, diced
1 small red onion, diced
1/4 cup fresh cilantro, minced
3 cups cooked brown rice
Salt and pepper to taste
avocado for topping, optional
Greek yogurt for topping, optional

Directions:

1. In a large skillet over medium-high heat, saute chicken, garlic, and pepper in oil until chicken is cooked and peppers are tender. Remove from heat and stir in 2 tablespoons lime juice and salt and pepper to taste. Set aside.
2. In a large bowl, combine, beans, corn, tomatoes, onion, cilantro, and remaining lime juice. Season with salt and pepper to taste.
3. In serving bowls, layer chicken mixture, bean mixture, and cooked rice. Top rice bowls with yogurt and avocado if desired.
4. Enjoy!

Smoky Mountain Breakfast Casserole

Smokey Mountain Breakfast Casserole

Ingredients

10 Eggland’s Best eggs (egg beaters are ok)

2 1/2 cups of TruMoo milk

1/2 cup of chopped onion

1/4-1/2 cup chopped bell pepper (green or red, both nice)

1/2 to 1 cup fresh mushrooms

1/2 cup Velveeta cheese

1/2 cup Kraft shredded sharp cheese

3 slices bread buttered and cubed

1 cup Jimmy Dean sausage

Directions: 

Brown sausage with onion and pepper. Cook fresh mushrooms a minute or so. Drain sausage mixture on paper towel.

Blend eggs and milk. Butter 9″x13″ baking pan. Put bread cubes in bottom of the baking pan.

Spread cheese over bread. Then sprinkle sausage mixture over all.

Refrigerate over night covered.

Preheat oven 350. Bake for 45 min-1 hour or until set. This will serve around 6 adults. Other ingredients can be used or meat can be omitted or other meats substituted.

Apple and Cabbage Slaw

Apple and Cabbage Slaw

This fall slaw is packed with surprises: cilantro, citrus, and crunchy-sweet apples.

Ingredients
3 cups coarsely grated red cabbage
1 medium orange bell pepper, thinly sliced
1 Granny Smith apple, cored and cut into matchsticks (1¼ cups)
1 cup cilantro leaves, chopped
3 Tbs. fresh orange juice
2 Tbs. apple cider vinegar
1 Tbs. agave nectar
2 tsp. whole-grain Dijon mustard
2 tsp. olive oil

*

Directions

Toss together cabbage, bell pepper, apple, and cilantro in large bowl.

Whisk together remaining ingredients in small bowl. Drizzle dressing over cabbage mixture, and toss to combine. Season with salt and pepper, if desired.

Pinto Bean Salad With Corn, Yellow Peppers, Tomatoes and Avocado

PINTO BEAN SALAD WITH CORN, YELLOW PEPPERS, TOMATOES AND AVOCADO

Ingredients:

Dressing:
2 cloves garlic, minced
6 T. fresh lime juice
2 T. honey or agave syrup 
1 tsp. salt
1 tsp. chili powder
1/2 cup extra-virgin olive oil

Serves 4 to 6.

*

Salad:
1-15 oz. can pinto beans, rinsed and drained
1 1/3 cups fresh yellow or white corn kernels (or frozen and thawed)
1 yellow or orange bell pepper, diced 
1/4 cup red onion, diced
1 cup cherry tomatoes, halved
1 avocado, diced and rinsed in water 
1/4 cup chopped cilantro
Salt and pepper to taste

*

1. For dressing combine garlic, lime juice, honey or agave, salt and chili powder in a small bowl. Gradually whisk in the olive oil until dressing comes together. Chill until ready to toss with salad.

*

2. Toss together the beans, corn, bell pepper and onions. Add dressing and toss to coat evenly; chill up to 4 hours. Just before serving gently fold in tomatoes, avocado and cilantro. Adjust seasoning with salt and pepper to taste.