This soup is perfect for a cold evening. Simple to make, filling and packed with protein.
1 large onion chopped
1 tablespoon coconut oil or olive oil
1 red bell pepper cored and chopped
2 carrots chopped
5 cloves of garlic minced
3 cups of vegetable stock or water (I do half and half)
4 15 oz cans black beans rinsed and drained
1 bay leaf
2 teaspoons each, cumin, and chili powder
1/2 teaspoon chipotle powder
1 tablespoon oregano
1 15 oz can diced tomatoes.
Saute onion in oil for 2-3 minutes until it softens. Add peppers, carrots and garlic. Continue sauteing 3-5 minutes more.
Add beans and liquid, bay leaf and spices.
Simmer for 20-30 minutes. At this point, optional for thicker soups blend with an immersion blender or remove 1-2 cups of mixture and blend in a blender to the thickness you enjoy. (I like my soups thicker)
Add canned tomatoes with liquid. Simmer 15-20 minutes longer.
Season to taste with salt and pepper.
This soup can be frozen for up to 3 months!
These brownies are actually extremely healthy AND satisfy your craving for something sweet!
1 cup of old fashioned oats
1/4 cup flax meal
1/3 cup cacao powder
1/4 teaspoon each of baking soda, baking powder, and salt
1 teaspoon vanilla extract
3 tablespoons melted coconut oil
1/2 cup honey
1/2 cup cooked beets
1 cup black beans rinsed
1 cup dark chocolate chips
Heat oven to 375 degrees and line an 8×8 pan with parchment paper.
In a food processor, add all dry ingredients and blend until they are fine, like flour. Add vanilla, coconut oil, egg, and honey and blend to mix. Add beans and beets. blend until batter is smooth. Hand mix in 1/2 cup of the chips. Pour batter into the prepared pan, smooth, and sprinkle the rest of the chips on top. Bake for 25 minute. Allow to cool in the pan. Cut into desired sized brownies and enjoy!!
This delicious Black Bean and Sweet Potato Chili has just the right amount of heat and smoky flavor!
2 large onions chopped
2 bell peppers chopped (red or green, both work well)
6-8 garlic cloves finely minced
2 tablespoons of olive oil
2 tablespoons of chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon chipotle powder
2 sweet potatoes cubed
2 cans of no salt black beans
3 cups of diced tomatoes, canned or fresh
2 cups of water
1/4 cups tomato paste
1/2 teaspoon salt
Heat oil in a large soup pot, and saute onions for 3-4 minutes. Add garlic,peppers, and spices, saute 2-3 minutes more.
Add sweet potatoes, black beans, tomatoes,and water, bring to a boil then simmer 1 hr stirring occasionally.
Add tomato paste to thicken and adjust seasoning.
Serve warm with cilantro garnish or grated cheese.
Chili flavors are always better the next day!
This chili also freezes well for a fast meal on busy days!
Prep time: 10 minutes
Cooking time: 15 minutes
Yields: 8 people
1 tablespoon olive oil
1/2 onion, finely chopped
2 cloves garlic, minced
1 teaspoon coriander
2 teaspoons cumin
Pinch of cayenne
1 teaspoon sea salt
2 cups cooked black beans
1 red pepper, diced
1 yellow bell pepper, diced
Cilantro and fresh lime juice, as garnish
Heat oil in pan. Sauté onions and garlic with spices and salt.
Remove from heat and put into a large bowl. Add black beans and peppers.
Mix well and serve.