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Green Fed

a blog about a girl who decided eating plants was the way to go

Category Archives: black beans

I made this last night and it was FABULOUS!!

 

Gold Rush Chili (from Fat Free Vegan Kitchen)

  • 1 butternut squash, peeled and cut into 1/2-inch cubes
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 tablespoon mild chili powder
  • 1 1/4 teaspoons ground cumin
  • 2 teaspoons Mexican oregano
  • 1/8-1/4 teaspoon chipotle chili powder (or to taste)
  • 2 15-ounce cans diced tomatoes
  • 1/2 cup water
  • salt and freshly ground black pepper, to taste
  • 2 15-ounce cans beans (see note above), drained
  • 3 green onion, sliced (for garnish)

Instructions

  1. Prepare the butternut squash (see discussion above), and set it aside. Heat a large, non-stick pot over medium-high heat, and add the onion and bell pepper. Sauté until the onion is translucent and the pepper is soft, about 7-9 minutes. (You may add a little water to prevent sticking.) Add the garlic and sauté for 2 more minutes.
  2. Add all the seasonings, and stir well to coat the vegetables. Stir in the tomatoes (and their juice), water, squash, salt, and pepper. Cover and reduce the heat to a simmer. Cook for 20 minutes.
  3. Add the beans, and adjust the seasonings, if necessary. Cover and cook until the squash is tender but not falling apart (about 40 minutes). Serve in bowls, garnished with green onions.

 

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We’ve been eating this yummy chili for a few years now, and it’s never gotten old.  I always look forward to the weather cooling down a bit so I can start making it again.  It’s so satisfying and yummy, and even better the next day!

Quinoa Chili

2 cans beans (I like Kidney and Black), drained and rinsed well

2 tsp oil

1 medium onion, chopped finely

2 tsp salt

1 bell pepper, chopped

2 cloves garlic, minced

2 tsp cumin

1 tsp oregano

1/4 tsp cayenne (optional)

1/4 tsp cinnamon

1 Tbsp chili powder

2/3 cup quinoa, rinsed well

1 cup frozen corn

2 cups crushed tomatoes

1 cup water (I like a mixture of veggie broth and water)

Sautee onions over medium heat til tender.  Add spices and peppers; saute for 5-10 minutes.  Add quinoa and toast for a few minutes.  Add corn, tomatoes and water & simmer for 20 minutes over medium-low heat.  Add beans and simmer for another 15 minutes.

Serve with sliced avocado on top.  YUM!

Summer time is perfect for salads, and this is one you definitely need to try!  You’ll LOVE it, especially after it has some time to sit in the fridge.  When I make this, I whip up a double batch so we have a few meals for the next day.  It’s awesome to take on a picnic!

Make sure you have your quinoa already cooked and cooled before starting on this salad.

Quinoa Salad with Black Beans and Mango (Veganomicon)

Serves 4 to 6

1 mango, peeled and diced small
1 red pepper, seeded and diced as small as you can get it
1 cup chopped scallion
1 cup chopped fresh cilantro
2 tablespoons red wine vinegar
2 tablespoons grapeseed oil
1/4 teaspoon salt
2 cups cooked quinoa, cooled
1 1/2 cups black beans, drained and rinsed (a 15-ounce can)

Combine the mango, red pepper, scallions, and cilantro in a mixing bowl. Add the red wine vinegar, grapeseed oil, and salt and stir to combine. Add the quinoa and stir until everything is well incorporated. Fold in the black beans. Serve immediately or let it sit for a bit to let the flavors meld.

We love this served over spinach.