Curried Sweet Potato and Lentil Soup

 This recipe was sent to me by Jessie K. She said had to share it because it "is just that good." Sadly, the content is copyrighted and I have been waiting for over a month to get permission to post it. In the meantime, please head over to Prevention.com to check out this delicious soup!

Vegetable Lime Chickpea Chili

My apologies for lack of posts this month. I'm having a hard time getting into a posting groove since the holidays have been over. If you have made anything amazing in the kitchen this month send me your recipes!

I adapted this recipe from the one over at Two Peas and Their Pod.

Ingredients:

• About 1 Tb. olive oil
• Heaping 3/4 c. chopped onion
• Heaping 3/4 c. chopped zucchini
• Heaping 3/4 c. chopped yellow squash
• 1/2 c. chopped sweet bell pepper (any color)
• 5 mushrooms, sliced
• 1 Tb. garlic, minced
• 1 can chickpeas, drained and rinsed
• 1 can petite diced tomatoes
• 1 c. vegetable broth
• 1/4 c. cilantro
• 2 Tb. lime juice
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp chili powder
• 1/2 tsp salt
• about 1/4 tsp black pepper
• tortilla chips
• avocados

Directions:

1.  Heat the olive oil in a soup pot over medium heat.
2. Add onion, zucchini,  yellow squash, bell peppers, mushrooms and cook 5-8 minutes, till tender.
3. Add garlic and cook 1 more min.
4. Add chickpeas, tomatoes, broth, cilantro, lime juice, cumin, coriander, chili powder, salt, and pepper. Stir to combine and bring to a boil.
5. Reduce heat and simmer until ready to serve. Serve with tortilla chips and avocado slices.

Quick and Hearty Chili

I adapted this recipe from a cookbook called Vegan Diner. It is one of my top picks for veggie chili. The consistency and flavor is really similar to a hearty meat chili. Tastes delicious with cornbread or tortilla chips.

Ingredients:

• 1 Tb olive oil
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1/2 red bell pepper, finely chopped
• 1 1/2 cups water
• 2-15.5 oz cans kidney beans, drained and rinsed
• 1-15.5 oz can tomato puree 
• 1 Tb soy sauce
• 1 scant Tb chili powder
• 1 Tb baking cocoa powder
• 1 1/4 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp smoked paprika
• 1/2 c. cooked quinoa (this is about 1/4 c. dried, cooked in 1/2 c. water)

Directions:

1. Saute the onion and garlic in the olive oil over medium heat in a soup pot, until onion is browned. Add the red bell pepper and cook for about 3 more minutes.
2. Add the water, beans, tomato puree, soy sauce, chili powder, cocoa powder, cumin, oregano, salt, and smoked paprika. Bring to a boil. Add the quinoa. Then reduce heat and simmer for 15 minutes.