Veggie Chili with Lentils and Kale

I’m always looking for new ways to make veggie chili! Veggie chili one of those meals that’s so versatile and it’s really hard to mess it up. This time, I wanted to incorporate greens, so I came up with a version that includes steamed kale. You could also use spinach, collards or chard instead of the kale. Also, red lentils are smaller than other lentils and cook quickly with no soaking required! To me, this is a perfect way to get plenty of protein and vitamins in one pot! It’s also super-yummy! 🙂

HCV_ChiliWithLentilsAndKale - 1 (4)2 cups veggie broth/water
1 small can tomato sauce
1/2 cup red lentils, dry
1 can kidney beans, drained
1 can cannellini (or navy) beans, drained
1-2 carrots, diced small
1/2-1 cup steamed/cooked chopped kale (or other leafy greens)
1/2 pack chili seasoning (or your own blend)
Salt, garlic powder, onion powder, dried parsleyHCV_ChiliWithLentilsAndKale - 1

 

Bring broth/water and tomato sauce to a boil.
Add chili seasoning and other spices and herbs.
Add lentils and carrots and simmer for about 10 min.

 

HCV_ChiliWithLentilsAndKale - 1 (1)Add both cans of beans and simmer 5 more min.

Add steamed kale (or other cooked greens)
Adjust seasonings and add a little more broth/water if needed!

 

 

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Serve over rice or noodles, or just eat by itself!
You can also top with vegan cheese, vegan sour cream or fresh herbs!

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Greek-inspired Bean and Veggie Stew

There are so many elements of Greek food that I love… Kalamata olives, tomatoes, artichokes, spinach and olive oil to name a few! I decided to come up with a stew that incorporates many of these ingredients with a light, flavorful sauce! You can play with the spices and add any combination that you like. In addition to what I used, basil, thyme and marjoram would also be good. I’m looking forward to making this dish again in the summer with fresh herbs from my garden!

 

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1 large potato (or two med size), peeled and diced
Grape or cherry tomatoes, halved
Fresh spinach
1 can navy (or white) beans, drained
1 can artichoke hearts, chopped
Kalamata olives, pitted
Oil for sauteing
Steamed rice

Sauce:
3/4 cup vegetable brothHCV_GreekStew - 1 (1)
1-2 Tblsp lemon juice
1-2 Tblsp white wine
Spices – Salt, pepper, garlic powder, onion powder, oregano, dill, parsley
Saute potatoes (if you like, can also add peppers, onions, garlic) in skillet in a little olive oil or canola oil. Cook 5-10 min.
Add olives, tomatoes and artichokes. Saute a few more minutes.
Add beans.
Mix sauce ingredients and add sauce to skillet. Add fresh spinach and cover.
Simmer for 5-10 min covered until spinach is wilted.
(You can add a little more broth if needed)

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Serve over rice and enjoy!

 

 

 

 

 

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Bean and Zucchini Veggie Chili

I’ve been eating a plant-based diet for almost twenty years, and have made more variations of veggie chili than I can remember! The real question is… what to use for the base? I’ve tried bulgar wheat, barley, lentils and different types of veggie faux ground meat to name a few. When it was all said and done, I decided that what I liked best as the base for veggie chili was… um, veggies!! In particular, I love lots of diced, sauteed zucchini. I added some diced carrots in this version, but you can also add onions, yellow squash, potatoes, sweet potatoes, corn, etc!

HCV_ZucchiniChili2
2 cups veggie broth/water
1 can diced tomatoes, undrained
1 can chickpeas, drained
1 can beans (kidney, pinto or black), drained
1 large or 2 small zucchini, diced small
2-3 carrots, diced small
Chili seasoning

 

 

In a large frying pan, start sauteing the diced HCV_ZucchiniChili3zucchini and carrots (plus any other veggies) in a little oil. (You can add fresh onion and garlic to the saute if you prefer and have time)

In the meantime, in a large pot, add veg broth/water and diced tomatoes (with juice). Add the spices. I add chili seasoning, salt, garlic powder, onion powder and parsley. Add the beans and chickpeas. Bring to a boil.

Once the sauteed veggies are soft (approx 10-15 min), add to the pot with the broth/beans and simmer for a few minutes.
Voila, done!

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This is great with chopped avocado, guacamole or some grated Daiya dairy-free cheddar on top! You can also serve with rice or noodles!

Not’cho Ordinary Nachos

Nachos are one of my favorite things in the world to eat! They usually don’t have the reputation for being healthy though (especially when ordering out!), and they typically include things like taco meat/chili, cheese and sour cream. Luckily it doesn’t have to be this way! My plant-based version is much healthier and superyummy!
(Note: These ingredients also work for a veggie taco night! Just substitute taco shells.)HCV - 1 (6)

Tortilla chips (healthy/organic brand)
1 can chili beans in sauce
1 small can sliced black olives
1 small can green chilis
Salsa (healthy/organic brand)
Optional: Daiya dairy-free cheese

Lettuce, chopped/shredded
Tomato, diced small
Green onions, chopped small
Avocado
Lime
Cilantro

Make guacamole by mashing avocados with fresh lime juice, salt and cilantro.

Preheat oven to 350 degrees
Spread tortilla chips on baking sheet
Mash chili beans w/sauce (I use a potato masher) and stir in taco seasonings (or any seasonings or hot sauce you like)
Spoon bean mixture over tortilla chips
Sprinkle with a little shredded dairy-free cheese if you’d like
Bake 10-12 min

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Now everyone can add their own toppings… lettuce, tomato, green onions, black olives, green chilis, salsa, guacamole and fresh lime.

Yum!

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