Recipe | Vegetarian Chili

 Adapted from Emeril’s Vegetarian Chili

This chili is so tasty and I guarantee any meat eaters in your family will LOVE this soup because it’s very hearty. Some of the changes I made, I believe, make the soup taste better but you can always use fresh ingredients — it just may need a bit more seasoning.

This also reheats GREAT for leftovers during the week.

Serves: 6-8
Cooking Time: 55 min

TIP: Do all the prep before, it makes the cooking process much faster.

What You’ll Need:
1 1/2 cups chopped yellow onions
1 cup chopped red bell peppers
2 tablespoons minced garlic
2 to 3 jalapeño peppers, seeded and minced
1 medium zucchini chopped
1 can corn
1 can stewed organic tomatoes
1 can organic black beans
1 can tomato sauce
1 cup vegetable stock or water
Sour cream and avocado for garnish
Cooked brown rice

What You’ll Have:
2 tablespoons olive oil
2 tablespoons chili powder
1 tablespooon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne

What You’ll Do:
(If you’re cooking brown rice — start cooking now)
In a large pot heat the oil over medium heat, until it coats the pan. Add the onions, bell peppers, garlic, and serrano peppers, and cook until soft (about 3 minutes).

Add the zucchini and corn, cooking until soft and the vegetables give off their liquid (about 6 minutes).

Add the chili powder, cumin, salt and cayenne, and stir. Add the tomatoes, the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to a simmer for 20 minutes.

(If you’re cooking white rice, you can start cooking that now).

To serve, place 1/4 cup of rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado.


Recipe | Stuffed Bell Peppers

Serving Size: 3-4
Cook Time: 35-40 minutes

What You’ll Need:
1/2 lb lean ground turkey breast
1 cup onions
1 heaping tbsp of taco seasoning
2 cups of cooked rice (we used brown)
3-4 organic bell peppers
1 can of black beans
½ cup of corn
1 (16 ounce) jar of salsa
Shredded Cheddar Cheese
Sour cream

What You’ll Have:
Olive Oil
Taco Seasoning

What You’ll Do:
Preheat the oven to 400 degrees.
> Half bell peppers and seed them.  Coat them in olive oil and place in a baking dish.
> Cook for 20-25 minutes.

> While the bell peppers are cooking, cook turkey meat AND cook the rice (20 mins for white and 40 mins for brown).
> In another pan cook chopped onion until browned. Then add cooked rice, black beans and corn until heated through.
> In a large mixing bowl add the taco seasoning, cooked ground turkey, chopped onions, black beans, corn and rice. Add in the jar of salsa and mix well.

> Stuff the turkey into each half of the bell peppers and place back into the baking dish.
> Cook the peppers for another 15-20 minutes.
> Sprinkle the tops of each pepper with shredded cheddar cheese. Place back in the oven to melt the cheese.
> Top with avocado slices and sour cream just before serving.


P.S. You might have some stuffing left after — it’s perfect to mix with some scrambled eggs in the morning for a Spanish Scramble!

P.P.S. For a vegetarian meal, cut out the meat and add quinoa and sautéed veggies.

Recipe | Brussel Sprouts

I know what you’re thinking… “What in the heck?! Brussel Sprouts? NO.”

Well, I’m here to tell you, “YES!” These little super foods are actually super delicious. Hear me out, I’m not talking about steamed and mushy brussel sprouts. I’m talking about olive oil and garlic and roasty-toasty brussel sprouts. Its amazing. I promise. Even my husband likes them.

Serving Size: 2-4 (but probably 2, because you’ll want to eat them all!)
Cook Time: 20-30 depending on the size of the sprouts

What You’ll Need:
1 Bag of Brussel Sprouts
2 Cloves of Garlic

What You’ll Have:
Olive Oil

What You’ll Do:
Rise sprouts and cut ends. Then cut into halves or quarters, depending on the size.
> Mince 2 cloves of garlic.
> Place sprouts in a Pyrex dish with olive oil and toss.
> Sprinkle with salt and pepper to taste.
> Roast for 25-30 mins, until just browned.
> Toss in minced garlic and roast for an additional 5-10 minutes until sprouts are browned.


Recipe | White Bean Veggie Soup

Adapted from

Serves: 4
Cooking Time: 45 min

What You’ll Need:
2 Carrots
1 Large Onion
1 Red Bell Pepper
2 Starchy Potatoes (Russett, Yukon)
2 Bunches of Asparagus
2 16oz can of Cannelli Beans
Parmesan Cheese Blend

What You’ll Already Have:
Dried Parsley
Dried Mint
Red Pepper Flakes
Sea Salt
Black Pepper
Bay Leaves

What You’ll Do:
> Drain the beans.
> Peel and cut the onion.
> Core and seed the bell pepper.
> Peel and dice carrots.
> Peel and dice potatoes.
> Peel and dice 3 cloves of garlic.
> Put steamer in sauce pan with water.

> Heat 1 tsb. of EVOO in stock pot.
> Add onion, bell pepper, carrots, and garlic. Stir and lightly season with  salt and pepper.
> Cook for 8 minutes, stirring occasionally.
> Add in the beans.
> Add 5 cups of water. If you have any vegetable stock sub a cup of water for a cup of
stock. If not, it’s fine — cooks great with water.
> Add 2 bay leaves, 1 tsp. paprika and 1/2 tsp. red pepper flakes, mint and parsley to
taste and 2 tsp. of salt.
> Add potatoes
> Bring to a boil, then reduce to a lively simmer.  Cover partially.
> Turn on the broiler for the asparagus.
> Trim the end of the asparagus and place in the steamer over medium heat.
> Cook for 5 mins.
> Remove from heat and place asparagus in a heatproof dish.
> Cover asparagus in parmesan cheese and place in the broiler.
> As soon as cheese is slightly browned and bubbly, remove from the broiler.

Your soup and asparagus should be done.