Quinoa Red Bean Chili

 

Ingredients

• 1 tablespoon oil
• ½ cup diced onion
• 1 medium green bell pepper, cored, seeded and diced
• 2 cloves garlic, finely minced, or 1/2 teaspoon garlic powder
• 2 teaspoons chili powder 
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ¼ teaspoon cinnamon
• Pinch of cayenne pepper, plus more for heat, if desired
• 1 cup quinoa, rinsed and drained
• 3 cans (15-ounces each) red kidney beans, rinsed and drained (see note)
• 3 to 4 cups chicken or vegetable broth, use the lesser amount for a thicker chili
• 3 cans (8-ounces each) tomato sauce
• 1 ½ cups frozen corn kernels

• For the Instant Pot: using the saute function, heat the oil until shimmering and add the onion, bell pepper, and garlic. Cook, stirring often, until the onion starts to turn translucent, 3-4 minutes. Add the chili powder, cumin, oregano, salt, cinnamon and cayenne pepper. Cook until fragrant, 1-2 minutes, stirring often.
• Add the quinoa, beans, broth, and tomato sauce. Give the mixture a good stir. Secure the lid, set the valve to seal, and select manual or high pressure (depending on the IP model you have) and dial up or down to 5 minutes.
• When cooking time has finished, let the pressure naturally release for 10 minutes or so and then quick release the rest of the pressure. Stir in the corn kernels to heat through. Season to taste with additional salt and pepper, if needed. The chili will thicken as it sits off the heat. Serve the chili with cheese, sour cream, avocados, fresh lime wedges, cilantro, or any other chili topping you desire. It is also delicious served over regular or sweet baked potatoes!

• For the slow cooker: in a skillet set over medium heat, heat the oil until shimmering and add the onion, bell pepper, and garlic. Cook, stirring often, until the onion starts to turn translucent, 3-4 minutes. Add the chili powder, cumin, oregano, salt, cinnamon and cayenne pepper. Cook until fragrant, 1-2 minutes, stirring often. Scrape the mixture into the insert of a 5- or 6-quart slow cooker.
• Add the quinoa, beans, broth, and tomato sauce. Give the mixture a good stir. Place the lid on the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours. Stir in the corn kernels to heat through. Season to taste with additional salt and pepper, if needed. The chili will thicken as it sits. Serve the chili with cheese, sour cream, avocados, fresh lime wedges, cilantro, or any other chili topping you desire. It is also delicious served over regular or sweet baked potatoes!
• (Source: Mel's Kitchen Cafe)

Spicy Ginger Beef Soup

 

Ingredients

• 1 lb. ground beef

• 5 cloves garlic, minced

• 1⁄4 cup minced, fresh ginger

• 3 cups carrot ribbons 

• 2 cups sliced shiitake mushrooms

• 1.5 cups chopped baby bok choy

• 1⁄4 cup sliced green onions

• 5 cups chicken broth

• 2 Tbls coconut aminos

• 1 tsp sea salt

Directions

• Brown ground beef and garlic together in a large soup pot over medium high. (If you want the spice to be a bit mild, add the ginger now, and sauté for 30 seconds.)
• Add carrots, mushrooms, green onions, and bok choy. Cook until vegetables are soft, about 2.5 minutes. (If you want your soup to be medium hot to spicy, add the ginger now, and cook for 30 seconds.)
• Add broth, coconut aminos, and salt. Heat through. Taste for salt, and adjust if necessary.

Source: https://wendisaipkitchen.com/2021/12/09/spicy-ginger-beef-soup/#wpzoom-premium-recipe-card

Butternut Squash, Chickpea & Lentil Moroccan-Spiced Stew

 

• 1 tablespoon olive  oil
• 1 medium onion, chopped
• 6 cloves of garlic, minced
• 2 teaspoons cumin
• 1 teaspoon cinnamon
• 1 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1 (28 ounce) can crushed tomatoes
• 2 1/2 cups vegetable broth
• 1 (15 ounce) can chickpeas, rinsed and drained
• 4 cups cubed butternut squash (about 2 lbs)
• 1 cup green lentils, rinsed well
• 1/2 teaspoon salt
• Freshly ground black pepper
• fresh juice of 1/2 a lemon
• 1/3 cup chopped cilantro

• Heat the oil in a large pot over medium-high heat. Add the onion and garlic; cook a few minutes or until the onion becomes softened.
  
  Next stir in cumin, cinnamon, turmeric, cayenne; cook for 30 seconds to a minute until spices are fragrant. 
  
  Add tomatoes, broth, chickpeas, butternut squash, lentils, and salt and pepper. Bring to a boil, then cover, reduce heat to low and simmer for about 20 minutes or until butternut squash is tender and lentils are fully cooked.
  
  Stir in lemon juice and sprinkle with cilantro and basil, if desired. Serve with a dollop of yogurt if you aren't vegan. Makes 4 servings - about 2 cups each.

(https://www.ambitiouskitchen.com/butternut-squash-chickpea-lentil-moroccan-stew/)

Crockpot Curried Red Lentils

 2 cups red lentils, picked and rinsed
1 onion, peeled and quartered
2 garlic cloves, peeled
1 teaspoon ground ginger
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon turmeric powder
1 teaspoon cayenne pepper
½ teaspoon sweet paprika
1 (15 oz) can diced tomatoes
3 to 4 cups vegetable broth
1 (14 oz) can coconut milk

Place onion, garlic, ginger, and all the spices in the bowl of a food processor (or blender). Pulse until a smooth paste forms. You may need to stop the food processor a few times to scrape the sides to ensure everything gets blended.
Lightly grease the bowl of the slow cooker, add lentils, spice paste, diced tomatoes, and vegetable broth.

Give a good stir and cook on low for 6 hours or high for 3 hours, until the lentils are soft and the flavors come together.
When cooked, add coconut milk, give a good stir, take a taste and adjust seasoning as needed.

(Source: https://www.theironyou.com/2021/05/vegan-crock-pot-curried-red-lentils.html)

White Bean Soup

 

• 3 (15 oz) cans cannellini or Great Northern beans, divided
• 4 cups vegetable broth, divided 
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 medium carrots, diced
• 2 sticks celery, diced
• 4 cloves garlic, minced
• 1 teaspoon minced fresh rosemary
• 1/2 teaspoon thyme
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Crushed red pepper flakes, to taste
• 2 cups chopped spinach
• 2 tablespoons lemon juice
• 1/4 cup parmesan cheese

• Rinse and drain 1 can of beans. Place the beans in a blender or food processor with 1 cup of the broth. Blend until smooth and set aside. You don't want to blend all of the beans, just 1 can. The pureed beans will make the super extra creamy. Rinse and drain the remaining beans and set aside.
• In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté until vegetables are tender, about 5 minutes. Add the garlic and cook for an additional minute.
• Add the pureed bean mixture, whole beans, remaining broth, rosemary, thyme, salt, pepper, and crushed red pepper. Let simmer for 15 minutes.
• Add the spinach or kale and simmer for 10 more minutes. Stir in the fresh lemon juice and Parmesan cheese. Taste and season with additional salt and pepper, if necessary.
• Ladle the soup into bowls and garnish with a little fresh parsley and extra Parmesan cheese, if desired. 

(Source: https://www.twopeasandtheirpod.com/white-bean-soup/#wprm-recipe-container-74861)

Chicken Stew

 

• ▢8 chicken thighs, diced
• ▢2 tablespoon olive oil
• ▢2 carrots, diced
• ▢1 small onion
• ▢2 stalks celery, diced
• ▢5 tablespoons flour divided
• ▢½ teaspoon rosemary
• ▢½ teaspoon thyme
• ▢¼ teaspoon sage
• ▢salt and pepper to taste
• ▢1 ½ cups potatoes, peeled and diced
• ▢1 ½ cups sweet potatoes, peeled and diced
• ▢½ red pepper, diced 
• ▢¼ cup white wine
• ▢4 cups chicken broth or chicken stock
• ▢1 cup green beans or peas
• ▢½ cup heavy cream

• In a large pot or dutch oven, brown chicken in 1 tablespoon olive oil (it doesn't have to be cooked through). Remove from pot and set aside. 
• Cook onion, carrot and celery in remaining olive oil for about 3 minutes or until onion is slightly softened. Stir in 3 tablespoons of flour, seasonings and salt & pepper to taste. Cook over medium heat about 2 minutes.
• Add potatoes, sweet potatoes, red pepper, white wine, browned chicken and broth. Bring to a boil, reduce heat and simmer covered for 30 minutes.
• Remove lid and stir in green beans and cream. Thicken if desired (below) and simmer an additional 10 minutes uncovered.
• To thicken: In a mason jar combine remaining 2 tablespoons flour and 1 cup water or broth. Shake very well (ensure there are no lumps) and add a little at a time to boiling stew to reach desired consistency.

(Source: https://www.spendwithpennies.com/chicken-stew/#wprm-recipe-container-141985)