Slow Cooker Tailgate Chili

In the deep winter, it's still a great time for chili and slow-cooker chili! 

Ingredients:

1 tbsp olive oil

1 onion, diced
4 garlic cloves, minced
1 can (15-oz) kidney beans, drained and rinsed
1 can (14-oz) diced tomatoes
2 tbsp soy sauce
2 tbsp cocoa powder
2 tbsp nutritional yeast
2-3 tbsp chili powder
1 tbsp (vegan) Worcestershire sauce
1 tsp ground cumin
1 tsp ground cinnamon
½ tsp onion powder
½ tsp garlic powder
¼ tsp ground allspice
¼ tsp ground ginger
dash ground cloves 

1 bay leaf
1 cup dry bulgur wheat

2 cups vegetable broth 
1½ cups corn
1 cup (9-oz) salsa
4-oz guacamole

Directions:

1. Heat oil over medium-high heat. Sauté onions and garlic until translucent.
2. Combine onions and garlic with all ingredients except guacamole in slow cooker. 
3. Cook on low approximately 8 hours.
4. Remove bay leaf and season with salt and pepper.
5. Thin with water or veg broth if necessary.
6. Garnish with guacamole.

Notes:

• Serves 4
• Per serving: 397 calories, 8.1g fat, 73g carbs, 21g fiber, 9.9g sugars, 16.9g protein

Kelley's Quick Burrito Bowl

Wanting to skip the torilla but still want a quick and easy buritto-like meal? Try Kelley's Quick Burrito Bowl!

Ingredients:

1/4 cup vegetable broth

1 bag (16-oz) cauliflower rice
1 bag (16-oz) frozen okra (or broccoli)
1 jar (24-oz) salsa
1 ½ cup roasted corn (or regular)
1 can (15-oz) (vegan) refried beans (or black beans)
4-oz guacamole

Directions:

1. Line a large skillet with ¼-cup broth.
2. Add cauliflower rice and okra (if using broccoli steam separately or microwave as directed) and cook until cauliflower rice is just soft and okra has thawed.
3. Stir in salsa, corn and beans, or serve over cooked cauliflower rice.
4. Top with guacamole before serving.

Notes:

• Serves 2
• Time: 15 minutes or less
• Per serving: 421 calories, 6.5g fat, 77.4g carbs, 16.4g fiber, 26.7g sugars, 22.9g protein 

Bean Burrito

Who doesn't love a burrito? This is an easy recipe for a basic bean burrito. It's a great starting place for yum!

Ingredients

Two​ ​15-ounce​ ​cans​ ​black​ ​or​ ​pinto​ ​beans,​ ​drained​ ​and​ ​rinsed
Water​ 
1​ ​Tbsp​ ​chili​ ​powder,​ ​or​ ​to​ ​taste
1​ ​tsp​ ​ground​ ​cumin
1​ ​jalapeño​ ​pepper,​ ​finely​ ​chopped
6​ ​large​ ​flour​ ​or​ ​corn​ ​tortillas​ ​(corn​ ​tortillas​ ​are​ ​smaller,​ ​so​ ​you​ ​may​ ​need​ ​more)
1​ ​cup​ ​cooked​ ​brown​ ​rice​ ​(seasoned​ ​with​ ​salt​ ​and​ ​perhaps​ ​a​ ​squeeze​ ​of​ ​lime​ ​juice)
2​ ​cups​ ​of​ ​mixed​ ​greens
1-1/2​ ​cups​ ​of​ ​your​ ​favorite​ ​salsa
2​ ​avocados​ ​or​ ​1​ ​cup​ ​guacamole
2​ ​fresh​ ​tomatoes,​ ​chopped

Directions

1. In​ ​a​ ​saucepan,​ ​add​ ​the​ ​rinsed​ ​beans​ ​and​ ​just​ ​enough​ ​water​ ​to​ ​cover​ ​the​ ​beans.
   
2. Add​ ​the​ ​chili​ ​powder,​ ​cumin,​ ​and​ ​jalapeño​ ​pepper.​ ​Cover,​ ​and​ ​heat​ ​over​ ​a low-medium​ ​flame.​ ​It​ ​should​ ​take​ ​about​ ​10​ ​minutes​ ​for​ ​the​ ​water​ ​to​ ​begin​ ​to thicken​ ​(and​ ​evaporate​ ​a​ ​bit)​ ​so​ ​that​ ​the​ ​spices​ ​become​ ​more​ ​incorporated​ ​into the​ ​beans.
   
3. When​ ​the​ ​beans​ ​are​ ​heated​ ​through​ ​and​ ​thickened​ ​up,​ ​begin​ ​filling​ ​the​ ​tortillas.
   
4. To​ ​make​ ​the​ ​tortillas​ ​a​ ​little​ ​more​ ​pliable​ ​(and​ ​delicious),​ ​just​ ​heat​ ​them​ ​up briefly​ ​over​ ​an​ ​open​ ​flame​ ​or​ ​in​ ​the​ ​microwave​ ​for​ ​a​ ​few​ ​seconds.
   
5. Spoon​ ​a​ ​couple​ ​tablespoons​ ​of​ ​rice​ ​onto​ ​a​ ​tortilla​ ​about​ ​1​ ​inch​ ​from​ ​the​ ​bottom, and​ ​spread​ ​it​ ​out​ ​in​ ​a​ ​horizontal​ ​line.​ ​Using​ ​a​ ​slotted​ ​spoon,​ ​scoop​ ​out​ ​the​ ​beans and​ ​add​ ​a​ ​few​ ​tablespoons​ ​on​ ​top​ ​of​ ​the​ ​rice.
   
6. Add​ ​the​ ​remaining​ ​toppings,​ ​such​ ​as​ ​the​ ​lettuce,​ ​salsa,​ ​avocados​ ​or​ ​guacamole, and tomatoes,.​ ​Do​ ​not​ ​overfill,​ ​or​ ​it​ ​will​ ​be​ ​difficult​ ​to​ ​roll.​ ​Begin rolling,​ ​from​ ​the​ ​bottom​ ​up,​ ​tucking​ ​the​ ​sides​ ​in​ ​as​ ​you​ ​go​ ​along.

Notes:

• ​6​ ​servings

Ryan's Painful Tacos

These tacos got this name from frying the taco shells crispy and getting splattered with frying oil in the process. These are a great addition for build your own taco bar, or taco night all put together.

Ingredients:
Filling: 
2 Tbsp vegetable oil or corn oil                        
2 tsp vinegar (preferably apple cider vinegar)    
1 small onion, chopped (about 2/3 cup)            
3 medium cloves garlic, minced or pressed through garlic press (~1 Tb) 
2 Tbsp chili powder 
1 tsp  ground cumin            
1 tsp ground coriander 
½ tsp dried oregano 
¼ tsp cayenne pepper 
table salt 
ground black pepper 
1 pound 90% lean beef (or leaner) 
½ cup tomato sauce 
½ cup chicken broth 
1 tsp brown sugar

Shells: 
3/4 cup vegetable oil, corn oil, or canola oil 
8 corn tortillas (6-inch)

Toppings:
shredded cheese: Colby Jack; Mexican mix; Cheddar
diced tomatoes
chopped lettuce
corn
black beans
refried beans
salsa
guacamole
your choice

Directions:
Filling: 

1. Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes. 
2. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. 
3. Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes. 
4. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. 
5. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. 
6. Adjust seasonings with salt and pepper. 
7. Using wide, shallow spoon, divide filling evenly among taco shells.  

Shells: 

1. Heat oil in 8-inch heavy-bottomed skillet over medium heat to 350 degrees, about 5 minutes (oil should bubble when small piece of tortilla is dropped in; tortilla piece should rise to surface in 2 seconds and be light golden brown in about 1 1/2 minutes). 
2. Meanwhile, line rimmed baking sheet with double thickness of paper towels. 
3. Using tongs to hold tortilla, slip half of tortilla into hot oil. With metal spatula in other hand, keep half of tortilla submerged in oil. Fry until just set, but not brown, about 30 seconds. 
4. Flip tortilla; hold tortilla open about 2 inches while keeping bottom submerged in oil. Fry until golden brown, about 1 1/2 minutes. 
5. Flip again and fry other side until golden brown, about 30 seconds. 
6. Transfer shell upside down to prepared baking sheet to drain. 
7. Repeat with remaining tortillas, adjusting heat as necessary to keep oil between 350 and 375 degrees.

Notes:

• Serves 4 
• Per serving: 330 Cal + shell 
• Serve immediately, passing toppings separately.

Fajita-topped Baked Potato

Honestly, this could be served on a tortilla, but a baked potato is a fun base. 

Ingredients:
4 potatoes
16-oz frozen peppers & onions 
1 fajita seasoning packet 
2 cups prepared black beans (1 can)
1 cup corn 
8-oz guacamole

Directions:

1. Bake potatoes.
2. Place frozen peppers and onions in a skillet and start cooking, stirring constantly to defrost the vegetables. 
3. After a few minutes of stirring, whisk seasoning packet with 1 cup water (or as directed) and pour over vegetables. 
4. Reduce heat to medium-low and continue to cook, stirring every so often, until peppers and onions are warm (but still crisp) and liquid has thickened.  (Stir in water to thin if it gets too thick.) 
5. Mix in beans and corn. 
6. Top with fajita mixture and guacamole.

Notes:

• Per serving: 432 calories, 11.2g fat, 71.9g carbs, 14g fiber, 12.1g sugars, 11.1g protein
• Serves 4 

Caesar Taco Salad

This is an everybody-approved salad. It's delicious! I got the recipe from Happy Herbivore Meal Mentor. This is a great salad as a side or main dish.

Ingredients:
1 tbsp low-sodium soy sauce 
2 tsp fresh lemon juice 
2 tbsp taco seasoning 
1.5 - 2 cups chickpeas  
2 corn tortillas 
1 head romaine lettuce, chopped 
5-oz cherry tomatoes, sliced 
2-oz guacamole

Caesar Dressing 
½ cup yogurt 
1 tbsp fresh lemon juice 
1 tbsp Dijon mustard 
1½ tsp Worcestershire sauce 
garlic powder

Directions:

1. Preheat oven to 375F.
2. Make dressing by whisking all ingredients together until well combined, adding garlic powder to taste. 
3. Chill until using.
4. Combine soy sauce, lemon juice, taco seasoning and chickpeas, stir to coat.
5. Place on parchment-lined baking sheet, and bake 20-25 minutes, until crispy but not hard. 
6. During last 5-10 minutes, place tortillas right on the rack and bake until crispy. 
7. In a large mixing bowl, toss chickpeas with lettuce and cherry tomatoes. 
8. Pour dressing over top, and toss to coat. 
9. Crumble corn tortillas over the top. 
10. Top with guacamole.

Notes:

• Serves 2.
• Per serving: 418 calories, 8.6g fat, 63.4g carbs, 12.7g fiber, 9.1g sugars, 19.2g protein

Caribbeano Chili

This might surprise you, but it turns out that I kind of collect chili recipes. Only those I like, of course. This one is an interesting take on chili. I got it from the Happy Herbivore Meal Mentor. 

Ingredients:

oil
1 onion 
2 red bell peppers, seeded and diced 
2 cups pineapple (frozen okay, thawing might be good) 
1 cup tropical salsa 
30-oz can black beans (undrained) 
1 tbsp chili powder 
15-oz tomato sauce 
8-oz guacamole 


Directions: 

1. Sauté onion and bell peppers until onion is translucent and bell peppers have softened. 
2. Add pineapple, salsa, beans (plus bean liquid from 1 can for a thicker chilioptional), chili powder and tomato sauce. 
3. Cook until thoroughly warm. 
4. Transfer 1-cup (or more) to a blender and process until smooth or partly smooth OR use an immersion blender. 
5. Stir blended portion back into remaining chili. 
6. Heat over low until thoroughly warm. 
7. Let chili rest 10 minutes. 
8. Top with guacamole.

Notes:

• Serves 4
• Per serving: 421 calories, 12.3g fat, 66g caarbs, 18.9g fiber, 19.6g sugars, 16.2g protein
• You can add hot sauce if you like to spice it up. 
• You can also top with green onions.
• For omnivores, you could add some ground meat of your choice, but it really doesn't need it.
• You can half this to make only 2 servings, which is what I did.

Firefly Sweet Potato Chowder

I love potato soups, so I was excited to give this a try from Happy Herbivore Meal Mentor. I've adapted it a bit. Great as a side or an entree.

Ingredients:
oil
1 onion, diced 
2 sweet potatoes, baked
water 
1 quart vegetable broth 
1-15 oz can corn  
½ cup (lite) coconut milk 
2 cups prepared chickpeas 
8-oz guacamole 
1 bunch green onions, sliced

Directions:

1. After baking potatoes, dice one and puree the other with some water in a blender.
2. Sauté onions in oil until translucent. 
3. Add pureed sweet potato, 3 cups broth, and corn. 
4. Cover and bring to a boil. 
5. Reduce heat and simmer 10 minutes. 
6. Stir in coconut milk and  chickpeas. 
7. Use and immersion blender to make creamy.
8. Stir in diced sweet potatoes. 
9. Add remaining broth to thin as desired.  
10. Cover and heat over low until fully warm. 
11. Ladle into bowls. 
12. Top with guacamole and green onions.

Notes:

• Serves 4
• Per serving: 410 calories, 14.9g fat, 57.1g carbs, 12.2g fiber, 4.9g sugars, 17.4g protein
• Great served with crackers or baked tortilla chips.

Sweet Potato Chilaquiles

I was surprised at the flavors of this. Be careful picking your salsa and guacamole. I got this meal from Happy Herbivore Meal Mentor. 

Ingredients:
2 corn tortillas 
1 sweet potato, diced 
2-3 tsp Taco Seasoning 
½ small onion, diced 
2 garlic cloves, minced 
15-oz can pinto beans, undrained 
1 cup (9 oz) salsa 
2-oz guacamole

Directions:

1. Preheat oven to 375F and line a baking sheet with parchment paper. Set aside. 
2. Place tortillas right on the rack and bake until crispy, 5-10 mins. Crumble into chips. Set aside. 
3. Place cubed potatoes in a colander and rinse under cold water, shaking off excess water but leaving potatoes damp. 
4. Toss potatoes with Taco Seasoning. 
5. Spread out on baking sheet and bake 15-20 minutes. Flip, and bake another 10-20 minutes, or until fork-tender. 
6. Sauté onion and garlic until translucent. 
7. Add beans (with their liquid). 
8. Turn off heat and mash beans well using a fork or potato masher. 
9. Add Taco Seasoning to taste. 
10. Cook until it thickens and reduces a bit. 
11. Spoon into bowls and top with potatoes, salsa and guacamole. 
12. Crumble corn chips over top. 

Notes:

• Serves 2
• Per serving: 408 calories, 7.6g fat, 69.8g carbs, 18.2g fiber, 9.7g sugars, 18.1g protein
• You can add corn or black olives.