Black bean chili

1/4 c. oil
1 medium onion, chopped
2 bell peppers, diced (the original recipe calls for red and green. I usually get at least two colors.)
1.5 tbs minced garlic
2tbs paprika
1/2 tsp cayenne
1/3 tsp salt
1 fresh jalapeno pepper, very finely chopped
1 tbs cumin seed
1 tbs dried leaf oregano
2 cups cooked black beans
1.5 cups canned chopped tomatoes in puree

Heat oil in large saucepan. Add onion, bell peppers, garlic, paprika, cayenne, salt, and jalapeno peppers. Saute until onions are soft.
Add cumin, oregano, beans, and tomatoes.
Bring to a boil, reduce heat, cover and cook slowly for an hour.

We eat this over rice with cheddar cheese, sour cream and sometimes avocados.
I usually use 2 cans of beans to one can of tomatoes, and I don't think I get them in puree. I think they're just chopped, and if I have the option, I will buy the ones with mexican spices, or chilis or whatever already in them, but not always. If it's cheaper to buy beans fresh cook them yourself.. that's a good option too.

The girl who gave us the recipe puts hers in the blender and purees it, but we like the texture of the chili instead of soup.

Plus, it freezes great!

Chicken Taco Salad a la Bon-Chan

I wanted to make taco salad but taco beef often gives me indigestion. Not fun. So ... I wanted to try it with chicken. I love chicken soft tacos from taco bell. Gasp. I don't know that I could eat one now, knowing what I know about fast food, but I do love that flavor. Well, I don't need to anymore because this chicken totally did it for me. I don't know that it's a taco bell replica but it doesn't need to be because it was delicious and totally filled that taco bell spot.

The salad itself was really simple. I made individual plates (and made lunches straight into tupperware containers at the same time) for each of us !

chopped lettuce leaves
a spoonful of black beans
sliced avocado
sour cream
a chunk of lime
corn chips
simple homemade salsa
chicken

for the salsa
chopped tomatoes
chopped cilantro (coriander leaves)
finely diced red onion
crushed garlic
lime juice
salt and pepper

mix the above to taste

for the chicken
300g chicken ( I'll do more next time )
1/2 Tablespoon paprika
1/2 Tablespoon cumin
1/2 Tablespoon garlic powder
1/2 Tablespoon onion flakes
1/2 Tablespoon sea salt

mix spices.
add to chicken when frying in olive oil.
i didn't use all of the spice mix ... saved about 1/2 for next time !

Other things I might also add to the salad but didn't this time ...
black olives
grated cheddar cheese
cilantro lime rice

What's for Lunch ?

My kiddos love Equadorian Quinoa Vegetable Soup !!

I top it with a bit of cheese, add some corn chips and a spoon. Easy, yummy, healthy lunch !

I think next winter I will get them thermoses that can go in their lunch boxes so they can have their soups warm !

Quinoa Vegetable Soup

I know you all have this recipe (especially since it was Shay who gave it to me) but I thought I'd post it to start us of. I only had to cut and paste so it was easy ! Tonight I am trying a new recipe. Lentil Shepherd's Pie. If it's good, I'll post it!

INGREDIENTS :
3/4 cup quinoa
1 tbls canola oil
2 onions finely diced
3 carrots finely diced
2 zucchini finely diced
½ cup corn
1 red bell pepper finely diced
1 tbls minced garlic
2 tsp salt
12 cups vegetable stock
28 oz can of tomatoes ( I like them diced but you can use any )
1 tbls cumin
2 tsp ground coriander
1/3 cup fresh cilantro

METHOD:

Rinse and drain quinoa. Add quinoa to a large, heavy skillet over medium heat. Stir 10 minutes til starts to crackle and turn golden. Transfer out of pan and set aside.
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In a heavy stock pot on medium/high – heat oil. Add onion, carrot. Cook 1 to 2 minutes or til onion is translucent. Add zucchini, corn, bell pepper, garlic and salt. Cook 3 minutes or til begin to soften. Add stock. Cover. Bring to the boil over high. Stir in quinoa. Simmer over med/low heat 10 minutes or til quinoa is tender (this always takes longer than 10 minutes … ) Add tomatoes and juice from can. Stir in cumin and ground coriander. Simmer uncovered over medium heat 10 minutes. Stir in cilantro.
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Serve with grated cheddar cheese, sour cream, avocado and corn chips.
I put the cheese, sour cream and avocado on top and then let everyone choose what to do with the corn chips. Some crush on top … some dip. Some, like me, do a bit of both !!

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YUMMY !!! The whole family loves this soup. Even my kids, who are 5 and 3 ...