Meatless Chili Mexican Style

*this recipe is not completely eat clean*

Ingredients
yellow onion, diced
red bell pepper, diced
green bell pepper, diced
3 cloves garlic, minced
2 Tbsp chili powder
2 tsp paprika
1 tsp cumin
dash of red pepper flakes
salt to taste
2 cans black beans
2 cans pinto beans
1 can red beans
1 can white beans
4-6 large tomatoes, diced and peeled
15 oz tomato sauce
1 1/2 c vegetable broth
1 can rotel (optional)
1 can diced green chilis

Directions
1. Saute onion, bell pepper, garlic until soft. Add seasoning and cook another few minutes.
2. Add remanning ingredients and bring to boil. Return heat to medium / low and simmer about 30 - 45 minutes.
3. Serve over brown rice, cornbread, or fritos. Add grated cheese, sour cream, chives, etc as desired.

Red Bean Soup

Ingredients
1 Tbsp EVOO or coconut oil
1 onion, chopped
1 bell pepper, chopped
4 cloves garlic, minced
4 bay leaves
3 cans/ 3 cups kidney beans (soaked overnight if using dry beans)
32 oz vegetable stock
water as needed
2 Tbsp salt
1 Tbsp paprika
1/2 Tbsp oregano
1/2 Tbsp thyme
2 tsp garlic powder
3 Tbsp chopped parsley
cooked brown rice, warm
green onions to garnish

Directions
1. Heat oil in large pot. Add onion, bell pepper, garlic, bay leaves. Cook, stirring, about 2 minutes
2. Add beans, seasoning, stock and amount of water for desired consistency. Bring to boil, then reduce heat to medium and cook until beans are tender (about 1 1/2 hrs for dry beans, 30 minutes for canned)
3. In the last 15 minutes of cooking, add salt to taste and parsley. Discard bay leaves and remove 1 cup of beans from pot. Puree this 1 cup of beans and return to pot, stirring well.
4. To servie, ladle into soup bowls over rice with green onions to garnish if desired.

Eat Clean Chili

Ingredients
1 lb red kidney beans dried
1 lb organic grassfed beef
1 onion, diced
1/2 bell pepper, diced
3 cloves garlic, minced
coconut oil
3 Tbsp chili powder
1 Tbsp cumin
1 tsp paprika
salt and red pepper to taste
2 boxes diced tomatoes (like Pomi)
water

Directions
1. To prepare beans: Soak beans overnight. Remove from pot and rinse. Cover again with water, bring to boil. Simmer on med-low for about 1 1/2 to 2  hours to nearly cooked
2. In a separate pot, brown beef in oil. Add onion, bell pepper, garlic and saute until soft. Add beans, seasonings, tomatoes. Top with water as needed.
3. Simmer on medium low for about 1 hour. Add more water or broth if it gets dry!

Serve over rice,  cornbread, with chips and cheese, etc!

Beef, White Beans, and Kale Stew Eat Clean

Ingredients
1 lb organic stew meat or sirloin
1 chopped onion
28 oz diced tomatoes
14-20 oz low sodium vegetable broth
1 Tbsp paprika
1 tsp thyme
1 tsp rosemary
1 tsp ground black pepper
7 c fresh kale
45 oz cannellini beans, drained and rinse if canned
1 Tbsp balsalmic vinegar

Directions
1. In slow cooker, stir beef, onion, tomatoes, broth, paprika, thyme, garlic, rosemary and pepper.
2. Cover and cook on how for 6-7 hrs or high for 3-3 1/2 hrs.
3. Stir in kale and beans. Turn heat to high if not already on high. Cover and cook for 30 minutes more. Just before serving, stir in vinegar.

*can serve over rice

Lentil Cabbage Soup with Smoked Sausage

Ingredients:

1-2 lbs Cajun smoked sausage
2 Tbsp tomato paste
2 bay leaves
2 tsp thyme
3 tsp cumin
2 cups lentils, dry
3 carrots, diced
2 robs celery, diced
1 head of cabbage, sliced small
1/2 onion, diced
6 cloves garlic, minced
4 cups vegetable or chicken broth
6 cups water
1 Tbsp olive oil
salt and pepper to taste

Directions:

1. Brown sausage in pot in oil. Once brown, Add onions, carrot, celery, garlic. Saute and stir frequently to prevent sticking or burning.
2. Once onions, translucent, add tomato paste, bay leaves, seasonings and saute for 1-2 more minutes.
3. Add lentils, broth, water, and bring to boil.
4. While water coming to boil, chop cabbage. Add to pot once boiling, salt and pepper to taste. Lower to simmer for approximately 1 1/2 to 2 hours or until cabbage and lentils are tender.


* Can easily remove the sausage for a delicious vegan version!
** If you haven't seen my previous caveat on Cajun smoked sausage, the sausage we use is not store bought. It is made in LA by my family from fresh veal and pork, smoked by my dad. It does not taste the same with store bought, although it would work. I have also seen many recipes that use Italian sausage.

Louisiana Red Beans and Rice

Ingredients:
1 lb organic dried red beans, rinsed (or pinto beans)
1 yellow onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper, freshly ground black
pinch cayenne
3 bay leaves
2 Tbsp chopped fresh parsley
1 Tbsp thyme
1 lb smoked sausage, cut into 1" pieces
free range, low sodium chicken broth, and/or water (enough to cover beans in pot)
4 cups cooked rice (can use brown or white or basmati: brown is healthiest, rice is the traditional fare, basmati is in the middle--tastes more like white, but healthier though not as healthy as brown)

Directions:

1. OPTIONAL: place beans in large pot and cover with water by 2 inches. Let soak for 8 hours or overnight.
2. In large pot, add 1 Tbsp olive or coconut oil and brown sausage for about 5 min. Add onion, bell pepper, garlic. Season with salt, pepper, and cayenne and saute until veggies are soft.
3. Add the bay leaves, parsley, and thyme. Cook about 1 min.
4. Add the beans and stock/water. Put just enough liquid to cover beans plus about an inch. Stir well and bring to a boil. Reduce heat to med-low and simmer, uncovered, stirring occasionally until all beans are tender and starting to thicken (about 2 hours). If beans should become too thick and dry, add more water, about 1/4 c at a time.
5. Remove from heat and with the back of a heavy spoon mash some of the beans against the side of the pot. Continue to cook until tender and creamy, about 15 more minutes.
6. Remove from heat and remove bay leaves. Serve over rice.

Caveat(s): our sausage is from Louisiana, made fresh from fresh wild venison and pork. It is then smoked to give that rich smokey LA flavor...I have never made red beans and rice without this fresh, flavorful, non-processed, non-fatty sausage. If you are attempting this without it, try to find a healthy sausage that has a smokey flavor, otherwise the recipe with not quite taste "Louisiana authentic"

Check your seasonings and sausage if you are gluten free!

Additionally, I know it is always recommended to soak your dried beans. I do sometimes :) However, I have found that you can make this recipe without soaking them. Just may have to cook longer. SO if you decide at the last minute to make this recipe, don't fret. You'll be fine! Additionally, you can make this with 4 cans of organic red beans, although I find it more flavorful (and more nutritious) with dried beans.

Grandma's Black Eyed Peas

Ingredients:

4 cups fresh, organic black eyed peas
1/2 onion
3 cloves garlic
1 Tbsp coconut or olive oil
water
salt and pepper to taste

Directions:
1. Heat pot over med. Add oil.
2. Saute onion and garlic, until onion translucent. Add peas. Saute lightly a few minutes to a small change in color.
3. Add water to cover peas. Simmer on medium low for 30-40 minutes until desired softness. Salt and pepper to taste.