Chili for When It's Chilly

It seems at least once every Fall/Winter I find a great new chili recipe to make and fall in love with.  This year, its a spicy vegan three bean chili ... (revised to be healthy and vegan)


1 medium green pepper, chopped
1 medium sweet yellow pepper, chopped

1 medium onion, chopped
3 garlic cloves, minced
1 tbsp Olive Oil
2 cans (each about 15 oz) diced tomatoes
1 can (10 ounces) diced tomatoes with herbs, undrained
1 can (16 ounces) kidney beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1 can (16 ounces) cannellini beans, drained and rinsed
1 cup organic vegetable broth
1-2 tsp chili powder
1 teaspoon ground cumin
3/4 tsp cayenne pepper

1/3 cup shredded Daiya vegan cheese (optional)
1/3 cup thinly sliced green onions (for garnish)

1. In a large saucepan saute the peppers, onion and garlic in oil until tender. Stir in the tomatoes, kidney beans, black beans, cannellini beans, vegetable broth, chili powder, cumin and cayenne.

2. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes.

3. With the pot partially covered, simmer for 10 more minutes.

4. Garnish each serving with 2 teaspoons each of cheese and green onions.

Makes about 8 servings

Thanks for giving Cranberries

This  past Thanksgiving weekend I made a few dishes to contribute to my family's dinner - most of which included cranberry as a main ingredient.  The above photo is a Cranberry Chili I made from my book, 500 Vegan Recipes, and it was awesome, spicy with a hint of sweet.  It's hard to see the cranberries but I swear they are in there! :)

 

Homemade Cranberry Sauce

• 1/2 cup water
• 1/2 cup cranberry juice
• 1 cup organic granulated sugar
• 1 ( 340g) package of fresh or frozen cranberries 
• 1 tbsp fresh lemon juice

1. In a medium saucepan, heat water, cranberry juice and sugar until all sugar is dissolved.
2. Bring to a boil and add the cranberries, stirring occasionally.
3. Cook for about 5 minutes and reduce heat to let simmer.  Stir in lemon juice just before covering.
4. Let simmer for about 12-15 minutes or until juice has thickened and cranberries have shrunk.

Cranberry Breakfast Pockets 

- 2 packages of Pillsbury crescent dough  
- Left over cranberry sauce from dinner

1. Preheat oven to 350F. Open and unroll crescent dough as directed on package.  I used two triangles for each pocket.

2. Scoop about 1/2 tablespoon of cranberry sauce (less sauce more berries) onto one of the laid out dough triangles.  Place another dough triangle on top of the first and gently press down all along the sides (I used a fork to to press them together).


3. When finished lay then on an ungreased cookie sheet and bake for about 12-14 minutes or until golden.


Hmmmm .... breakfast!



Why eating cranberries is so good for you?

• helps prevent and treat urinary tract infections
• helps promote gastrointestinal and oral health
• helps prevent the formation of kidney stones
• can lower LDL and raise HDL (good) cholesterol
• help prevent against cancer
• aid in recovery from stroke

To learn more about the health benefits of cranberries follow the link in the above title.


Have a recipe in mind you'd like to see me make? Let me know! Please email me
Cheers!