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HEARTY VEGETARIAN CHILI
2 tablespoons oil
1 whole onion (chopped)
2 cloves of garlic (minced)
1 can (15.5 oz) black beans rinsed & drained.
1 can (15 oz) red kidney beans. rinsed & drained.
1 can (1 oz) cannelloni beans rinsed & drained.
1 can (14.5 oz) petite-cut diced tomatoes with zesty jalapenos.
1 envelope (1.25 oz) dry taco seasoning mix.
1 teaspoon sugar.
2 grated carrots.
1/4 cup chopped fresh cilantro.
*sour cream & cilantro optional.
In a pot, heat oil over medium heat.
Add onion and Garlic; cook 5 minutes.
Stir in beans, tomatoes, 1/2 cup water, seasoning and sugar.
Bring to a boil.
Reduce heat to medium-low cook until thickened.
Stir in carrots and chopped cilantro. Garnish with sour cream and cilantro if desired.
BUTTERNUT SQUASH SOUP
2 tablespoons olive oil
2/3 cups diced carrots. (large)
1/2 cup diced celery.
2/3 cup diced onion. approx. 1 medium onion.
4 cups cubed butternut squash.
1/2 teaspoon fresh chopped Thyme.
4 to 6 cups low-sodium chicken broth.
sea salt & ground black pepper to taste.
Heat olive oil in a large soup pot.
Add carrots, celery & onion.
Cook until vegetables have begun to soften & onion turns translucent.(3 to 4 min.)
Add butternut squash and thyme.
Stir to combine with vegetables.
Stir in broth and season with salt & pepper.
Bring to a boil, reduce heat and simmer until squash is fork tender, (approx. 30 min.)
Use an immersion blender to puree soup. Alternately, let the soup cool slightly and carefully pure in batches in a traditional blender.
Recipe courtesy of: wholefoodsmarket.com
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