5-6 Serving Size
15 ounces of black beans
2 Medium sweet potatoes, diced
1 jalapeno, diced
Half a red or yellow onion, chopped
4 garlic cloves, minced
1 whole shallot, diced
1-2 medium carrot, chopped
1/2 medium zucchini, chopped
4 Crimini mushrooms, chopped
1 cup broccoli, chopped
1-2 avocados, sliced
2 celery stalks, diced
1 medium tomato, diced
1 cup of pepper, chopped
1 tablespoon chili Powder
1/2 tsp of garlic powder, red chili pepper flake, paprika, grated or ground ginger, chipotle, paprika, sage, Himalayan salt, black pepper, minced onion &cayenne
1 tablespoon of lime or lemon juice (about half a lime)
2 handfuls of spinach
1/4 cup green onion chopped
1 tablespoon hot sauce* (we enjoy O' Brother that's hot! I like the jalapeno mildly spicy, but Joe enjoys the Habanero.)
1 tablespoon apple cider vinegar
2 tablespoons liquid aminos (can be substituted for tamari or low-sodium soy sauce)
optional: if on hand use broccoli stem to help build the vegetable broth
1. To begin, add 5 cups of water to a large pot, and once brought to a boil add liquid aminos, apple cider vinegar, and Himalayan salt. Stir until combined.
2. Next, add broccoli stem, celery stalks (chopped), shallot, garlic, and onion. Build flavor until the aroma sets in the room, roughly about 5 minutes.
3. Then, add the sweet potatoes and spices. Combine and add the black beans. Allow the chili to cook for about 20 minutes.
4. Lastly, throw in the vegetables! Remember to take out the broccoli stem before doing this, and that the vegetables should only be cooked for roughly 5 minutes.
5. Serve with avocado garnished on top, green onion, spinach and cilantro along with w/e hot sauce you desire additionally. Use the other half of the lime to slice into 4 pieces and set aside for any additional additive options. Enjoy!
Serves about 9-10
1/2 cup quinoa
1 1/2- 2 cups of drained black beans
1 tbsp minced shallot
1 tbsp minced red or yellow onion
1 cup spinach
1 whole red pepper minced
1 minced jalepeno
1/2 tsp crushed red pepper
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp minced onion or ground onion
1/2 tsp chipotle powder
1/2 tsp cayenne
1 tsp himalayan salt
1 tsp fresh ground pepper
1/2 cup qunioa flour
1. Start by preheating the oven to 350 degrees F, meanwhile prep raw ingredients.
2. Next, begin by cooking the quinoa by adding 1 cup of water in a pot.
3. Then add coconut oil to a pan to begin stir frying garlic, shallot, and onion for 3 minutes.
4. At this point add the bell pepper and then stir fry for 1-2 minutes before adding the spinach. Turn off heat immediately following the addition of spinach.
5. Add the black beans to a bowl, and once the quinoa is down cooking also add promplty. Use a spatula to mash the beans and quniao together. Then add the veggie mixture last, and continue mashing all together until combined.
6. Lastly, add the spices and flour until completely combined.
7. Use a peanut butter jar lid to make nicely proportioned patties. I generally get about 9, but depending how big or small yours come out you may have more or less.
8. Line up these patties onto baking parchment paper. Then put in the oven for 20-25 minutes. They will golden brown when complete and no longer look wet. Enjoy!