Vegetarian Chili

We had this tonight. Super tasty and veggie. I think next time, I might toss some spinach leaves in there and swish it around. Bake some cornbread...

Ingredients

• 1 15oz can Kidney beans, drained and rinsed
• 1 15oz can Black beans, drained and rinsed
• 1 15oz can Pinto beans, drained and rinsed
• 1 cup frozen corn
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 red onion, diced
• 1 28 oz can crushed tomatoes (I used fire-roasted)
• 1 cup vegetable broth
• 5 garlic cloves, minced
• 1 heaping tbsp chili powder
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp Ghirardelli cocoa powder (unsweetened)
• 1/2 tsp garlic powder
• 1/4 tsp (or a bit less) cayenne pepper
• A couple splashes of soy sauce
• 1/2 tsp salt
• 1/2 tsp smoked paprika
• 1/2 tsp regular paprika

Directions

1. Chop the garlic, onion, and bell peppers. Saute lightly over medium high heat in 1-2 tsp olive oil. Meanwhile, wash the beans until all of the canning liquid is gone.
2. Once the veggies have sauteed for about 5 minutes, add everything else into the pot (tomatoes, beans, spices, etc.). Bring to a boil. Reduce heat and simmer for 30 min or longer as needed.
3. Once the chili is done cooking, you can top it with anything you like: 1 Tbsp cheese, fat free sour cream or 0% greek yogurt, green onions, or tortilla chips. I served mine with a piece of cornbread (of course)!

Notes

Adapted from KathEats.com and The Picky Eater

Chicken and Black Bean Crock Pot Soup

2 (15-oz.) cans black beans, rinsed and drained
3.5 c low sodium chicken broth
2 (10-oz) cans tomatoes with green chiles (like Rotel)
1 red bell pepper, minced
4-oz can diced green chiles
1 T ground cumin
1 t ancho chile powder
1 t garlic powder
1 t onion powder
1/4 t oregano
16 oz (2) skinless, chicken breast
1/2 c chopped cilantro, divided
2 medium scallions, diced
cut limes, for serving
1 medium avocado, sliced
sour cream, for serving (optional)

1. Take one can of beans and place in the blender along with 2 cups of the chicken broth; puree, then add to your slow cooker. Add the remainder of beans and chicken broth into the slow cooker along with tomatoes, bell pepper, diced green chiles, cumin, chile powder, garlic powder, onion powder, oregano, and 1/4 c cilantro.
2. Place chicken breast on top. Set cooker on HIGH 4 hours. Shred chx breast and mix in. Heat through.
3. Garnish with avo, sour cream, scallions, cilantro, and lime.

Pizza Dough for the Pro

(Make the poolish a day before the pizza dough)

Poolish

385 g  Bread Flour
385 g  water
.75 g   instant yeast

Whisk polish together, cover loosely, and let sit for at least 8 hours. It will rise, so have it in a big bowl.

Final Dough
1750 g  Bread Flour
962.5 gwater
7 g instant yeast
45.5 g salt
17.5 g cornmeal
61.25 g savory oil (like rosemary oil)
All of the poolish mixture

Knead in a mixer with a dough hook. Let rise for a couple hours. Punch down. Let sit for 10 minutes. Form into 230g dough balls. Let sit for another while as they rise.

Place pizza stone in oven and heat oven to 475. Roll out dough, add toppings and back until cheese is melting and edges of dough look cooked. Yum!