Healthy Slow Cooker Chipotle Bean Chili

Ingedients:

• 2 tablespoons olive oil
• 2 medium yellow onion (chopped)
• 4 cloves garlic (minced or grated)
• 2 tablespoons chili powder
• 1 tablespoon each of chipotle chili powder, smoked paprika, and dried oregano
• 2 teaspoons ground cumin
• 1/2 teaspoon each of ground cinnamon and cayenne pepper
• kosher salt and black pepper
• 1 (6 ounces) can tomato paste
• 2 red peppers (seeded and chopped)
• 3 carrots (chopped)
• 3-4 cups low-sodium vegetable broth
• 1 (28 ounces) can crushed, fire-roasted tomatoes
• 2 tablespoons plant-based Worcestershire sauce (substitutes include: using same amount of soy sauce or liquid aminos, other options here)
• 1 (14 ounces) can each of white, pinto, black, and kidney beans, all drained

To serve: plant-based plain unsweetened yogurt, plant-based cheddar cheese, avocado, green onions, and cilantro.

Directions:

Option #1: SLOW COOKER

1. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste, bell peppers, and carrots. Remove from the heat and add to the bowl of your crockpot.

2. To the crockpot, add 2 cups broth, the tomatoes, tomato paste, plant-based Worcestershire sauce, and all 4 cans of beans. Season with salt and pepper. Cover and cook on low for 6-7 hours or high for 4-5 hours. If your chili is too thick, add the remaining broth, a little at a time, to thin as desired. 

3. Ladle the chili into bowls. Top as desired with plant-based yogurt, plant-based cheese, avocado, and green onions. Eat and enjoy!

Option #2: INSTANT POT

1. Set the instant pot to sauté. Add the olive oil, onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste, bell peppers, and carrots. Turn the instant pot off.

2. To the instant pot, add 2 cups broth, the tomatoes, tomato paste, plant-based Worcestershire sauce, and all 4 cans of beans. Season with salt and pepper. Cover and cook on high pressure for 10 minutes. Once done cooking, use the quick release and release the steam. If your chili is too thick, add the remaining broth, a little at a time, to thin as desired. 

3. Ladle the chili into bowls. Top as desired with plant-based yogurt, plant-based cheese, avocado, and green onions. Eat and enjoy!

Option #3: STOVE-TOP

1. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste, bell peppers, and carrots. Cook another 5 minutes.

2. Pour in 2 cups broth, the tomatoes, tomato paste, plant-based Worcestershire sauce, and all 4 cans of beans. Season with salt and pepper. Partially cover and simmer over medium-low heat for 1 hour. If your chili is too thick, add the remaining broth, a little at a time, to thin as desired. 

3. Ladle the chili into bowls. Top as desired with  plant-based yogurt, plant-based cheese, avocado, and green onions. Eat and enjoy!

Recipe adapted from halbakedharvest.com

Portobello Mushroom and Poblano Pepper Fajitas

Ingredients:

Marinade

• 1/4 cup olive oil
• 1/4 cup lime juice (about 2 limes)
• 1 small jalapeño (finely chopped)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground chile powder
• sea salt and black pepper

Fajitas

• 3 large portobello mushrooms (rinsed and pat dry)
• 1 medium purple onion
• 4 medium poblano peppers
• 8 to 10 corn tortillas
• 2/3 cup shredded plant-based cheese or sprinkle with some nutritional yeast (optional)

Avocado Sauce

• 2 avocados
• 1/3 cup fresh cilantro (lightly packed)
• 2 tablespoons fresh parsley (lightly packed)
• 1/2 lime (juiced)
• 2 tablespoons water
• sea salt and black pepper

Directions:

1. Prepare the vegetables:
   • De-stem the mushrooms and gently remove the gills using a spoon. Slice the mushrooms into ½-inch thick strips. 
   • Cut off the tops of the poblano peppers, slice them in half and remove the seeds and membranes. Slice the peppers into ½-inch thick strips, up to 3-inches in length.
   • Slice off the root end and the tip of the red onion. Set it on one of its flat sides and cut down through the middle of the onion, then slice each half into 1/2-inch wide strips by slicing from one flat side to the other. 
2. Toss the mushroom slices, poblano pepper slices and onion slices into a large bowl.
3. In a small bowl, whisk together the marinade ingredients until emulsified. 
4. Pour the marinade over the bowl of prepared veggies. Toss well to evenly distribute the marinade. Let the veggies soak up the marinade for 30 minutes or so, tossing occasionally.
5. In the meantime, make the avocado sauce. 
   • In a food processor, combine the avocados, cilantro, parsley, lime juice and water. 
   • Blend, and add sea salt and black pepper to taste. 
   • Transfer the sauce to a small serving bowl.

6. In a large skillet, heat a tablespoon of olive oil over medium heat. Once it’s shimmering, pour in the marinated vegetables. Cook, stirring occasionally, until the peppers are tender and the mushrooms are browning on the edges (ten minutes or more). Add more oil and reduce the heat if necessary; you don’t want the pan to start smoking. Remove from heat.
7. Gently warm the tortillas individually in a lightly oiled pan over medium-low heat, flipping halfway through cooking (about 20 seconds per tortilla). Stack the warmed tortillas on a plate and keep them warm under a tea towel. Serve the fajita filling with tortillas, avocado sauce, plant-based cheese, and hot sauce.

Recipe adapted from cookieandkate.com

Simple Coconut Quinoa and Lentil Curry with Lime Mango

Ingredients:

• 2 tablespoons coconut oil (other cooking vegetable oil, cooking wine, vegetable broth, or water)
• 2 red bell peppers (chopped)
• 2-3 carrots (chopped)
• 2 cloves garlic (minced or grated)
• 1 tablespoon fresh ginger (grated)
• 2-3 tablespoons thai red curry paste (I like to use 3)
• 1 tablespoons curry powder (I like using spicy curry powder)
• 1 (14 ounces) can full-fat (or low-fat) coconut milk
• 4 cups coconut water OR vegetable broth OR water
• 1 tablespoon plant-based fish sauce or soy sauce 
• 1 cup green lentils (rinsed and drained)
• 1 cup mixed red and white quinoa (rinsed and drained)
• 3-4 big handful baby kale
• 1/2 a lemon (juice + zest) 
• 1/4 cup fresh cilantro + basil (chopped)

To serve: 1 mango (sliced, chopped), fresh limes (sliced), plant-based yogurt or sour cream, Fresno chiles, almonds (slivered, sliced, or chopped)

Directions:

1. Heat the oil (or options listed) in a large heavy bottomed pot set over medium heat. Once hot, add the red pepper and carrots, cook 2-3 minutes or until lightly charred on the edges. 
2. Add the garlic and ginger and cook 30 seconds. 
3. Add the Thai red curry paste and curry powder, continue cooking for another minute or until the curry is fragrant. 
4. Slowly pour in the coconut milk, coconut water (or broth or just water) and plant-based fish sauce (or soy sauce). Stir to combine and then bring the mixture to a boil. Once boiling, stir in the lentils and quinoa. Reduce the heat to a simmer, cover and cook for 20-25 minutes or until the lentils are tender and the quinoa soft. 
5. Stir in the kale and continue cooking, uncovered for another 5 minutes. 
6. Remove from the heat and stir in the lemon juice + zest, the cilantro, and basil.

Ladle the curry into bowls and top with mango. Drizzle the mango with lime juice + zest. Garnish the curry with a dollop of plant-based yogurt or plant-based sour cream, fresno chilies, and almonds. Serve with fresh naan (or gluten free option). EAT.

Recipe adapted from halfbakedharvest.com