Three bean chili

 

 

 

One of the things I like about the Fall is making hearty stews, soups, and chili. I usually make turkey chili, but I’ve been trying to incorporate meatless menus into my week. You can serve this chili as either a main course with a side salad and cornbread or as an appetizer.

Prep time: five minutes

Total cook time: Twenty minutes

Ingredients:

16 oz. can reduced sodium or regular black beans

16 oz. can reduced sodium or regular kidney beans

16 oz. can reduced sodium or regular cannellini beans

6 oz. can tomato paste

Half of onion chopped

2 garlic cloves, finely sliced

2 medium-sized carrots, diced

1 zucchini, diced

1 yellow squash, diced

1 tbsp olive oil

1 cup water, plus a little more*(Depending on how thick you like your chili, add little or less water)

Salt and pepper to taste

2 tbsp light brown sugar

1 ½ tsp chili powder

1 tsp cumin

½ tsp cayenne pepper

Pinch of clove

Pinch of basil

Cilantro to garnish (optional)

Instructions:

1. In a strainer, add the canned beans and rinse under running water. Set aside.
2. Over medium-high heat add the olive oil, followed by diced vegetables and sauté for about five minutes.
3. Add the beans and remaining ingredients. Lower the heat and let simmer for twenty minutes or until vegetables are tender.
4. Serve immediately and garnish with cilantro and a dollop of sour cream.

 

 

 

 

 

 

Lentil Soup with Lamb Sausage and Quinoa

This could work well as an appetizer or main course. The spicy lamb sausage goes hand in hand with the plum tomatoes and other spices. It’s served great with crusty bread and either sautéed greens( such as swiss chard or collard) or a salad.

serves: 4-6

Prep time: 5

Cook: 40 min.

Ingredients:

1 1b. of lamb sausage or any sausage of your choice, i.e. turkey, hot Italian, meatless, etc. (Make sure that you remove the casing before cooking)

28 oz. canned plum tomatoes, do not drain

2 garlic cloves, chopped

2 bay leaves

1/2 cup lentils

1/3 cup quinoa

1/2 tsp ginger

1/2  tsp clove

1/2 tsp turmeric

1/2 tsp herb de Provence

salt and pepper to taste

1 tbsp of  olive oil

1 1/4 cup of water

Directions:

1. Inspect the lentils carefully to make sure that they are free of any debris. Set aside.

2.  In a pot over medium heat, add the olive oil and the sausage to brown. To prevent from burning, add a little water. It should take about 5 minutes to brown. You may need to drain for any excess grease.

3. Once browned, add the garlic and slowly add the 1 water and plum tomatoes, and lentils. Add all spices except for the salt. (I’ve learned the hard way that by adding salt while the lentil cooks it can cause it to become tough). The lentils should begin to soften around 15-20 min. of cook time.

4.When they seem to soften, add the quinoa and salt and pepper to taste. Lower the heat and continue to cook for another 10-15 min. or at least until the quinoa is puffy.

5. Remove from heat and serve.