Crock Pot Sweet Black Bean Chili

Crock Pot Sweet Black Bean Chili

Ingredients:
2c black beans (soaked overnight.  3/4c dry)
½ Red Onion, chopped
½ Jalapeno, seeded and diced
3 cloves garlic, minced
1¼ c Organic Vegetable Broth
1c water
1 bay leaf
½T Dark Chili Powder
½t Cayenne Pepper
½t Cinnamon
¼t Cumin
½T Raw Sugar

Directions:
Saute onion, jalepeno, and garlic in ½ T olive oil for 3-5min on medium-low.

Add black beans, vegetable broth, water, onion, jalapeno, garlic, and spices to the crock pot. 

Cook in your crock pot for 8 hours on low. (I cooked 6 hrs with with the last hour on high to speed it up.  Seemed to work out OK.)

Makes 2 servings.  Double or Quadruple for larger batch. 


Forgot to take a photo and just ate it right up!  I ate mine over some brown rice pasta.   I'd say it turned out pretty well for just winging it.  Next time I'm going to try to cook the beans right in the pot without presoaking per advice from The Vegan's Husband. 

Tortilla Pizzas (and the triumphant return!)

....I'm back!  For real this time.  I recently freed up a LOT of time by prioritizing my life and I am quite happy with my decision and what is to come... but more on that later.  

Freeing up time to cook and eat healthy again is GREAT, but so is quick and easy meals utilizing "What's Lyin' Around"!

Tortilla Pizzas

(Really you can make these with whatever you'd like; these were just what I had in my fridge needing to be used -- even though I just had Pizza Fusion's Very Vegan yesterday... mmmm!)

Ingredients:

Flour or Whole Wheat Tortilla of Choice

Pasta/Pizza Sauce (I used my friend Paul's secret pasta sauce that we use for everything. Yum!)

Diced Garlic

Diced Tomato

Diced Red Onion

Fresh Parsley

Follow Your Heart Vegan Mozarella

Italian Seasoning sprinkled on top

Cooking:

Preheat oven to 350° F

Lightly coat tortilla bottom with oil (I used coconut)

Add sauce, toppings, cheese, then seasoning.  

Bake for 10 minutes then broil for 2 minutes. 

Before Cooking:

After Cooking (and more cheeze):

Review: 10/10  One of my new favorites (and Paul O's too!)