Black Bean, Sweet Potato, and Quinoa Chili with Smoked Chipotle

Black Bean, Sweet Potato, and Quinoa Chili with Smoked Chipotle

A filling chili made with Black Beans, Sweet Potato, and
Quinoa, topped with a cooling smoked chpotle yogurt.


Ingredients
1 teaspoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced small
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
pinch of nutmeg
1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon Smoked Chipotle Tabasco sauce
salt, to taste
1 can (15.5 oz) low-sodium tomato sauce (I liked to use diced tomatoes)
2 cups cooked quinoa (Casey doesn't like quinoa and so I usually use brown rice)
2 can black beans (15.5 oz), drained
4 cups low-sodium vegetable stock, plus more to thin if desired
1 large sweet potato, peeled and diced into small cubes

I've never actually used the Chipotle Cream, but here's the recipe:

For Chipotle Creme:
1 cup plain greek yogurt
2 teaspoons Smoked Chipotle Tabasco sauce, plus more if desired
1/2 teaspoon honey
1/4 teaspoon dijon mustard


Instructions:

Heat the olive oil in a medium pot over medium-high heat. Add the onion, garlic, carrots and
salt; saute for 5 minutes or until onions become translucent.
Add the entire can of tomato sauce to the pot. Next add the black beans, vegetarian broth, all
spices, and quinoa. Bring to a boil; reduce the heat to medium, add diced sweet potatoes.
Cover and simmer for 30 minutes, or until potatoes are tender. Taste and adjust the
seasoning if needed.
Make the smoked chipotle yogurt combine tabasco sauce, honey, and dijon mustard in a
medium bowl.
Spoon chili into bowls and add yogurt sauce on top. Enjoy!


Source:
Ambitious Kitchen

Lentil and Kale Curry Stew

I haven't tried this one yet, but it sounds really good!


Lentil and Kale Curry Stew

Ingredients 

    6-7 cups vegetable stock
    2 cups red lentils
    1 pound kale
    1 whole sweet onion, sliced
    2 carrots
    1 potato
    1 tablespoon curry
    1 tablespoon cumin
    1 teaspoon cayenne pepper
    1 tablespoon turmeric
    1 tablespoon dry mustard powder
    salt and pepper, to taste

Directions:

1. In a large stockpot, bring veggie stock, lentils, and kale to a boil.

2. Add rest of ingredients, and lower heat to medium. 

3. Simmer for about 1 hour. Taste and adjust spice levels, if needed.

Serves: A small army, Preparation time: 1 hour

Vegetable Curry

I think one of my absolute favorite meals is curry. I could eat this every day! One thing I like about this curry is that you can make it any way you want. You can add whatever vegetables you like, you could add any type of meat, tofu, or tempeh. You can top it with cheese or even pistachio's (very yummy!).

Here is the way I usually make it:

brown rice

1 potato or sweet potato

3-4 carrots

1 pkg S&B curry mix

olive oil

salt & pepper

shoyu (or any soy sauce)

Get rice cooking in the rice cooker. Wash and cut up vegetables. Heat a little olive oil in a medium pot and then add vegetables. Season with salt and pepper, and then add a splash of shoyu. Saute for a few minutes. Add 2 1/2 cups of water and bring to a boil. Reduce heat to low, cover and simmer for about 4-7 minutes, until veggies are tender. Turn off heat and stir in the S&B curry mix. Stir until smooth. Serve over rice.

you can get the S&B curry mix at Walmart and most grocery stores