Spicy Vegetarian Chili

Ingredients:

·       1 tablespoon vegetable oil

·       1 large onion, chopped

·       4 cloves garlic, minced

·       2 cups red bell pepper, diced (about 2 peppers)

·       2 cans (14.5-oz) diced and fire roasted tomatoes with organic green chiles

·       1/4 cup chili powder

·       1 cup mushrooms

·       1 tablespoon ground cumin

·       1/4 tsp cinnamon

·       1 1/2 teaspoon salt

·       1/2 teaspoon ground black pepper

·       2 cups vegetable (chicken or beef) broth, or water

·       1 (15 oz) can pinto beans, drained

·       1 (15 oz) can black beans, drained

·       1 (15 oz) can kidney beans, drained

·       Top with cilantro

 

Preparation:

1.     In a large pot, over med-high heat, add in the oil, onion, garlic, mushrooms and peppers and sauté for about 5 minutes.  

2.     Add all remaining ingredients, except the beans, and bring to a boil. Reduce the heat to low and simmer 1 hour, stirring occasionally. Add the beans and cook for 15 minutes more. Water can be added during the cooking to adjust for thinner or thicker chili.

3.     Serve on a bed of greens and enjoy! :) 

 For an extra tasty treat, add some Diaya (vegan) cheese to the top of your bowl!

Spicy Vegetarian Chili.jpg

Crunchy Kale Chips

*Pictured above - kale chips before baking.

Ingredients:
1 bunch of curly kale (make sure it's not dino or lacinato kale - it won't crisp the same!)
2 Tbs olive oil
1/2 lemon, juiced
1 tsp salt

Directions:

1. Preheat oven to 300 degrees F. Wash kale thoroughly and dry thoroughly.
2. Tear kale away from stem. Each kale piece should be chip sized.
3. Place kale, salt, olive oil and lemon into a bowl and mix together with your hands, gently massaging the kale with the oil, lemon and salt
4. Lay kale pieces flat out on a cookie sheet or pizza pan. Place in oven and set timer for 15 minutes and check.
5. Remove from oven and gently unstuck kale from pan if it has stuck and if needed, place in oven for another 5 minutes until kale is dry and crispy
6. Allow to cool. Can store in fridge for up to a week.

Tips:

·       Trader Joe's now carries pre-cut and washed kale pieces which speed up this process.

·       When placing kale on baking sheets, massage oil into kale so it cooks evenly.

·       Can also substitute vinegar for lemon for a salt and vinegar chip.

·       Can also substitute garlic salt, Braggs amino acids, and various flavorings for an extra flavorful treat - ENJOY!

Kale chips.jpeg