Slow Cooked Great Northern Bean Chili (Vegan/Vegetarian)

• 1 lb. bag Great Northern Beans
• 1 yellow onion, chopped
• 1 jalapeno pepper, seeded and minced
• 1 - 4 oz. can chopped mild green chiles
• 1 - 4 oz. can chopped hot green chiles
• 2 tbsp. crushed garlic
• 1 tbsp. cumin
• 2 tsp. coriander
• 2 tsp. oregano
• 1 tsp. crushed red pepper flakes
• 1/2 tsp. cayenne pepper
• 1/2 tsp. salt
• freshly ground black pepper
• 6 cups reduced sodium vegetable broth
• 2 tbsp. nutritional yeast
• Avocado, for serving

Pour the beans into a large bowl and cover with water 2-3 inches over the top.  Let soak for at least 4 hours. 

Drain the beans and add them to your Crock Pot.

Heat a large skillet over medium heat and generously spray with avocado oil spray.  Add the onion and jalapeno and cook until starting to soften, about 5 minutes.  

Add the green chiles, garlic, cumin, coriander, oregano, red pepper flakes, cayenne, salt & pepper, stir to combine and cook for 2 minutes.

Pour the onion mixture over the beans in the Crock Pot, pour the broth over the top, add the nutritional yeast, and give it a good stir.

Cover, and cook on low for 7 hours.  Yields five 1 1/2 cup servings.

Serve with plant based (or regular) cheese & avocado chunks.  Enjoy!

One Pot Lentil & Bean Chili (Vegan/Vegetarian)

• 1 yellow onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 jalapeno pepper, seeded and minced
• 2 tbsp. chopped garlic
• 2 tbsp. chili powder (divided)
• 2 tbsp. cumin (divided)
• 1 tsp. coriander
• 1 tsp. oregano
• 1 tsp. paprika
• 1 tsp. crushed red pepper flakes
• 1/2 tsp. salt
• freshly ground black pepper
• 2 - 15 oz. cans diced tomatoes with basil, garlic & oregano, undrained
• 3 tbsp. tomato paste
• 4 cups reduced sodium vegetable broth
• 3/4 cup dry brown lentils
• 1 - 15 oz. can kidney beans, rinsed and drained
• 1 - 15 oz. can black beans, rinsed and drained
• 1 - 15 oz. can sweet corn, drained

Heat a large pot over medium heat.  Generously spray with avocado oil spray and add the onion and red bell pepper.  Cook until starting to soften, about 5 minutes.  Add jalapeno and garlic to the pot and stir to combine.

Add 1 tbsp. chili powder and 1 tbsp. cumin to the pot along with the diced tomatoes, tomato paste and broth and stir to combine.  Raise heat to bring it to a boil.

Once boiling add the lentils and reduce heat to a gentle simmer.  Allow it to simmer for 20 minutes, uncovered, stirring occasionally, until lentils are tender.

Add the kidney beans, black beans, corn and remaining seasonings to the pot, cover and allow to simmer, covered, for 20 minutes, covered, stirring occasionally.

Yields six 1 3/4 cup servings.   Enjoy!

Served with a light sprinkling of plant based provolone.  YUM!

Vegan Noodle Bean Soup

• 1 cup chopped yellow onion
• 1 cup chopped baby rainbow carrots
• 1 cup chopped celery
• 1 tsp. minced garlic
• 2 cups cubed small red potatoes
• 1/2 tsp. salt
• 1/2 tsp. red pepper flakes
• 2 tsp. garlic powder
• 1 - 15 oz. can white navy beans, rinsed and drained
• 8 cups reduced sodium vegetable broth
• 8 oz. dry brown rice pasta elbows

Warm a soup pot over medium heat and generously spray with avocado oil spray.  Add the onion, carrots, celery and minced garlic to the pot.  Cook, stirring occasionally until the veggies are softening, about 5 minutes.  

Add the potatoes, salt, red pepper flakes and garlic powder to the pot and stir to mix well.  

Add the beans and broth to the pan and bring it to a boil.  Once boiling, reduce heat to a simmer, cover the pot and allow it to simmer covered for 10 minutes.  

Add the dry pasta to the pot, raise the heat and bring it back to a boil.  Reduce heat to a simmer, cover the pot and allow it to simmer covered for 25 minutes. 

Yields 6 servings.

Crock Pot Southwestern Quinoa Tacos

• 1 cup quinoa
• 1 cup reduced sodium vegetable broth
• 2 - 15 oz. cans organic black beans, rinsed & drained
• 1 - 10 oz. can red enchilada sauce
• 1 - 14.5 oz. can petite diced tomatoes with green chiles
• 1 - 15 oz. can sweet corn, drained
• 1 tbsp. taco seasoning (I use Flavor Gods)
• 2 tsp. garlic powder (I use Flavor Gods)
• 2 tsp. cumin
• 1 tsp. coriander
• 1 tsp. crushed red pepper flakes
• 1/2 tsp. salt

Spray your crock pot and add all ingredients to it.  Give it a good stir.  

Cover and cook on high for 2 hours.  Check it to see if the quinoa has puffed up.  If it hasn't continue to cook but don't over cook as you don't want the quinoa to get mushy.  I cooked for 2 hours and 15 minutes and it was perfect!

Create tacos with your favorite toppings!

Yields 8 one-cup servings.  Enjoy!

Slow Cooker White Bean Sweet Potato Stew (Vegan, Soy & Gluten Free)

• 2 - 15.5 oz. cans white navy beans, rinsed & drained
• 2 - 14.5 oz. cans petite diced tomatoes, undrained
• 1 - 7 oz. can diced green chiles, undrained
• 1 - 10 oz. bag frozen cubed sweet potatoes
• 1 red onion, chopped
• 1 red bell pepper, seeded & chopped
• 1 yellow bell pepper, seeded & chopped
• 1 jalapeno pepper, seeded & minced
• 1 tbsp. crushed garlic
• 2 tbsp. chili powder
• 1 tbsp. ground cumin
• 1 tsp. ground coriander
• 1/2 tsp. cayenne pepper
• 1/2 tsp. salt
• freshly ground black pepper
• 2 cups reduced sodium vegetable broth

Add all ingredients to a sprayed crock pot and give it a good stir.

Cover and cook on low for 6 hours.

Yields five 2-cup servings: 252 calories, 13.2g protein, 13.1g fiber & 0.1g fat per serving.

Top with a sprinkling of plant based (or regular) cheese.  ENJOY!

One Pot Spiced Beans, Veggies & Quinoa

 

• 1 organic red onion, chopped
• 1 organic red bell pepper, chopped
• 1 organic yellow bell pepper, chopped
• 1/2 tbsp. olive oil
• 1 tbsp. minced garlic
• 1 cup organic quinoa
• 1 tsp. cumin
• 1 tsp. coriander
• 1/2 tsp. crushed red pepper flakes
• 1/4 tsp. cayenne pepper
• 1 bay leaf
• salt & freshly ground black pepper
• 2 cups reduced sodium vegetable broth
• 1/2 cup organic frozen corn
• 2 - 15 oz. cans Organic Bean Trio, rinsed & drained (or any beans of your choice)

Heat a pot over medium heat and warm the olive oil.  Add the onion, garlic and bell peppers and cook until starting to soften about 5 minutes.  

Add the quinoa, cumin, coriander, red pepper flakes, cayenne and bay leaf to the pot and lightly season with salt & freshly ground black pepper.  Stir to coat the quinoa and veggies with the seasonings.  

Pour the broth over the top.  Give it a good stir and increase heat to bring it to a boil. 

Cover the pot and reduce heat to a simmer.  Allow to simmer for 20 minutes, or until all liquid is absorbed and the quinoa is puffed, stirring it a few times throughout.  Add the corn and beans to the pot and continue to cook on low, covered, until warmed through, about 5 minutes.  

Remove the bay leaf before serving.  Enjoy!

Yields five servings:  1 1/4 cup, 341 calories, 14.3g protein, 16.2g fiber & 4g fat per serving.

Enjoy topped with a sprinkling of vegan (or regular) cheese.

Vegan Mexican Rice & Bean Casserole

• 1 cup diced organic red onion
• 1 /2 tbsp. olive oil
• 1 tbsp. cumin
• 1 tsp. chili powder
• 1 tsp. coriander
• 1 tsp. oregano
• 1/2 tsp. salt
• freshly ground black pepper
• 1 cup diced organic red bell pepper
• 1 - 4 oz. can diced organic green chiles, undrained
• 1 cup frozen organic sweet corn, defrosted
• 1 - 15 oz. can black beans, rinsed and drained
• 12 oz. vegan enchilada sauce
• 2 cups cooked organic brown rice

Warm the olive oil in a skillet over medium heat.  Add the onion and cook until starting to soften, about 3 minutes.  Add the cumin, chili powder, coriander, oregano, salt and freshly ground black pepper.  Stir to coat the onions with the spices and continue to cook for 2 more minutes.

Add the red bell pepper and green chiles, stir to combine and continue to cook for another 4 minutes.

Add the corn, beans, enchilada sauce and cooked rice and stir to combine.  Allow to warm over low heat for 15 minutes, stirring occasionally.

Yields 4 heaping 1-cup servings:  352 calories, 16.5g protein, 18.2g fiber, 4g fat per serving.  

Serve on a bed of shredded lettuce with your favorite toppings such as vegan (or regular) cheese, sliced black olives, chopped tomatoes and avocado chunks.  DELISH!