Veggie Chili with Quinoa, Mixed Potatoes, Carrots, and Beans

I know what you’re probably thinking: “Who eats chili during Spring season?” Well, if you knew Philly weather right now, you’d understand. It’s been cold, rainy, gray, and anything but spring-like. So when the weather brings me down, my favorite way to warm up is to eat a big bowl of soup, or chili. These are my go-to options, and since I’ve already posted a soup recipe, I thought I’d share a chili one for today. This veggie version really hits the spot, and the beans and potatoes completely make up for the meat. Though the list of ingredients may look slightly intimidating at first, it’s a mix of canned ingredients, and common fresh produce. Plus, the recipe is basically a “one-pot stop”, and the only tough thing is to wait for it to cook, and hold yourself from eating out of the pot when your whole house starts to smell deliciously yummy. Bon appétit!

Recipe inspired by Ambitious Kitchen.

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Prep Time: 40 min

Ingredients: Serves 2 people (at least)

• 1/2 cup dried quinoa
• 1 cup water
• 1 tsp olive oil
• 1/2 small onion
• a handful of baby carrots
• 1/2 can tomato sauce
• 1 can black beans
• 2 cups vegetable stock
• 1 small yellow potato
• 1 small sweet potato
• a pinch of nutmeg
• a pinch of cumin
• a pinch of cinnamon
• salt, pepper to taste
• plain yogurt (optional)

Directions:

1. Cover the dried quinoa with a cup of water, and cook until the liquid is absorbed and the grains are tender (about 15 minutes).
2. Meanwhile, chop the onion and the carrots in small pieces. Heat the olive oil in a large pot, and add the diced onion with the carrots and some salt. Sauté until the onions become translucent and soft.
3. Next, add the tomato sauce, black beans, vegetable stock, quinoa, and spices. Bring to a boil, and then reduce the heat before you add the mixed potatoes. Bring back to a simmer, cover, and let it cook until the potatoes are done (about 30 minutes).
4. To plate, scoop the chili in a bowl, and top with a dollop of plain yogurt, fresh salt and pepper, and a healthy drizzle of olive oil!

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Easy Tomato Soup

When it comes to cooking, a simple recipe can come a long way. I don’t think that I can stress that enough. Most people tend to be discouraged when they think about things they’d like to cook because they picture recipes as a succession of incredibly complicated steps involving ingredients that no one can pronounce. Well here’s a myth breaker: cooking is not rocket science. Anyone can cook! I’m committed to making healthy and easy recipes that everyone can make in a relatively short amount of time. You’ll come to realize that everything just tastes so much better homemade. Though this recipe is almost as easy as opening a can of Campbell’s, it’s incredibly more delicious and tasty. I promise it’ll take you about 25 minutes, with minimal effort for great results. Bon appétit!

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Prep time: 25 minutes

Ingredients: This recipe will make you soup for 3 meals. You can freeze it and keep it for later!

• 1 can diced tomatoes
• 2 cups vegetable broth (or hot water)
• 1/2 yellow onion (chopped)
• 2 tbsp olive oil
• 1 tsp curry powder
• 1/2 tsp ground cumin
• 1/4 tsp ground nutmeg
• a pinch of chili powder
• salt and pepper to taste
• 1/4 cup dried rice (white, brown, mixed…)

Directions:

1. Put salted water to a boil in a small pot. Cook the rice for about 10-15 minutes, depending on the type.
2. Meanwhile, heat the olive oil in a large pot. Add the diced onion with a good pinch of salt and sauté for about 10 minutes. Make sure to stir frequently so that the onion doesn’t burn. When it becomes translucent, add all the spices and stir for an extra minute.
3. Add in the diced tomatoes (with their juice) and 3 cups of vegetable broth (or water) to the pot, and let it simmer for about 15 minutes.
4. Puree with an immersion blender and adjust the seasoning to taste. Serve hot, over a portion of the cooked rice, and add the toppings of your choice. Enjoy!

TIP: some toppings possible: roasted sunflower seeds, pine nuts, croutons, heavy cream, coconut milk drizzle, roasted chickpeas… I chose roasted almonds and a hint of Sriracha. Yum!

Stovetop’s Spicy Sweet Potato Soup

Spring can’t come soon enough! I’m sick of this weather, and sick altogether. This Polar Vortex has to go, and you won’t hear me say that often, but the snow has to stop! As I told you already, my favorite way to fight against the cold is to eat soup. This sweet potato version is absolutely amazing and ridiculously easy to make. It’s slightly spicy and full of flavors. Bon Appétit!

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Prep time: 30 minutes

Ingredients: 

• 1 large sweet potato
• 1/2 yellow onion
• 3 cups of vegetable broth (organic if possible)
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1/4 tsp ground nutmeg
• a pinch of chilli powder
• salt and pepper to taste

Directions:

1. In a large pot, over medium heat, sauté the diced onion and spices in olive oil. Add salt and keep stirring until until they become slightly brown.
2. Meanwhile, peal and dice the sweet potato.
3. When the onion is nicely colored, add the diced sweet potato and the 3 cups of vegetable broth. Bring to a simmer and let it cook for about 25 minutes, or until the potatoes are tender.
4. With and immersion blender, puree the soup together, adjust the seasoning and serve immediately. 

TIP: you can add any toppings you like: roasted sunflower seeds, pine nuts, croutons, heavy cream… I chose fresh crumbled goat cheese, olive oil and a hint of pepper. Yum!