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Chipotle Quinoa Chili | alidaskitchen.com

Chipotle Quinoa Chili #WeekdaySupper

February 6, 2014 ·

Chipotle Quinoa Chili is packed with heart-healthy proteins from quinoa and beans, and a smokiness from the chipotle chiles. Made in 30 minutes, perfect for a weekday supper! {vegan, gluten free}

This winter has been exceptionally cold and snowy, with weather extremes everywhere it seems. For me, nothing combats these winter chills quite like a tasty bowl of chili. This Chipotle Quinoa Chili is healthy comfort food that will warm you up from the inside out. There is a little heat from some green chiles, a subtle smokiness from the chipotle chiles and all around goodness from the protein-packed beans and quinoa. I had never had quinoa in chili until this recipe, and it is a delicious addition! Quinoa adds a wonderful texture, adds some protein and fiber, and makes the chili seem especially hearty….

Filed Under: gluten free, healthy, main dishes, Recipes, soup, vegan, vegetarian Tagged With: black beans, chili, dinner, easy, quick, quinoa, spicy, vegan, vegetable

Southwestern Stuffed Sweet Potatoes

January 6, 2014 ·

Southwestern Stuffed Sweet Potatoes are filled with corn, black beans, Greek yogurt, tomatoes with chiles and more! Kick off the New Year in a healthy way with these nutritional powerhouses!

After spending most of December in a butter and sugar coma, I always look forward to January. The start of the new year always inspires me to focus back on healthier recipes, including lots of fruits and vegetables. Ever since the summer, I have wanted to make a Corn and Black Bean Salad. What I had in mind was a healthy vegetable-rich salad taking advantage of the bounty of summer garden produce. I never got around to making it, so just slotted it for next summer. Then it occurred to me – why wait until summer when I have the garden essentials I need already in my pantry with Del Monte® vegetables and tomatoes!…

Filed Under: Featured, giveaway, gluten free, healthy, main dishes, Recipes, vegetarian Tagged With: black beans, corn, dinner, easy, Greek yogurt, southwestern, spicy, sweet potato, tomatoes, vegetable

Three Bean Vegetarian Chili from Alida's Kitchen

Three Bean Vegetarian Chili #WeekdaySupper

October 21, 2013 ·

Three Bean Vegetarian Chili is so good, carnivores will not miss the meat! This healthy chili takes only 30 minutes to make, and leftovers reheat well. {vegan, gluten free}

Three Bean Vegetarian Chili, also known as “Veg Head” Chili, is one of our favorite recipes to make during the cooler months. This chili is hearty enough to satisfy meat eaters and vegetarians (and vegans!) alike…due to the addition of the third bean ~ refried beans! The refried beans are an unexpected addition that thickens the chili perfectly and gives it a the nice hearty texture. Combined with the other beans and all of the vegetables and spices, this chili has quickly become a family favorite….

Filed Under: gluten free, healthy, main dishes, Recipes, soup, vegan, vegetarian Tagged With: beans, black beans, chili, dinner, entertaining, jalapeno, lunch, Mexican, peppers, spicy, vegetable

Sweet Potato Black Bean Chili #SundaySupper

October 6, 2013 ·

Sweet Potato Black Bean Chili is a chunky, spicy chili with a hint of sweetness that combines two superfoods into an easy, healthy, one-pot meal. {vegan, gluten-free}

As the temperatures get cooler, we tend to gravitate toward warm comfort foods, such as baked pastas, soups, and chili. This is one of the many reasons that Fall is my favorite time of year for cooking and baking! On Sundays, I love to make a big pot of chili or a pan of baked tortellini to have leftovers for lunches or easy dinners throughout the week.

While I have several favorite old standby recipes, I am am always looking to find new recipes to try. This Sweet Potato Black Bean Chili will definitely become part of the regular rotation. Sweet potatoes and black beans are two of my favorite superfoods that go so well together; there are lots of vegetables; there is plenty of spice to warm you up; and this recipe is very simple to make in under 45 minutes using just one pot. (which also means easy clean up!)

The theme for Sunday Supper this week is one pot recipes. Since one pot meals are typically easy recipes, this theme is right up my alley! The group is sharing recipes for slow cookers to desserts and everything in between that can be made in one pot or pan or dish, you get the idea. Be sure to check out what everybody made below. …

Filed Under: gluten free, healthy, main dishes, Recipes, soup, vegan, vegetarian Tagged With: black beans, chili, dinner, easy, low fat, quick, sweet potato, vegan, vegetable

Black Bean Nacho Burgers

October 16, 2012 ·

Black Bean Nacho Burgers are a healthy, spicy, cheesy burger that tastes just like black bean nachos! {vegetarian}

As we all know, October is National Breast Cancer Awareness Month. In honor and recognition of this, my friend Erin at Dinners, Dishes and Desserts contacted me about joining a bunch of bloggers together this week to share pink recipes or healthy recipes that are helpful for fighting cancer. What a great idea! So this week I will be sharing 2 recipes ~ today’s being the healthy one ~ Black Bean Nacho Burgers.

Some studies suggest a link between red meat consumption and breast cancer. While we don’t eat a lot of red meat in this house, I am always happy to find new substitutes for red meat standbys, such as a burger. Sometimes a burger really hits the spot, right? Even though it is an occasional indulgence, after having these Black Bean Nacho Burgers, I will be happy to never have a beef burger again! They are super easy to make, with a simple list of ingredients, and really do taste like black bean nachos! Made with black beans, crushed tortilla chips, some cheese, salsa and seasonings, these are a truly delicious healthy alternative to their red meat counterpart. Even Mike, who as I’ve mentioned before is a bit of a burger connessieur, thought they tasted incredible and did not miss the red meat.

Black Bean Nacho Burgers

Yields: 4 patties

Ingredients

15 ounce can black beans, drained and rinsed
½ cup finely crushed tortilla chips
⅓ cup salsa
½ cup shredded cheddar cheese
1 egg, lightly beaten
1 scallion, white and green, finely chopped
black pepper, to taste
hamburger buns, lettuce, cheese, salsa, etc. for serving

Instructions

Using a potato masher, fork or a food processor, smash bean until chunky, leaving some partly whole.
Stir in chips, salsa, cheese, egg, scallion and pepper. Refrigerate for 10 to 15 minutes, and then form mixture into 4 patties.
Place patties on plate, cover with plastic wrap and refrigerate 30 minutes to overnight.
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
Place patties on prepared baking sheet and bake for about 10 on each side, or until browned and cooked through. (Note: Patties will be a little fragile when flipping).
Serve on a bun with desired toppings.

Adapted from Fitness Magazine

Filed Under: healthy, main dishes, Recipes, vegetarian Tagged With: black beans, burgers, easy, make ahead, quick, sandwich

Black Bean Brownies

August 8, 2012 ·

Black beans and brownies…sounds crazy right? Well, as many have discovered, using black beans in place of flour is a clever way to make brownies a bit healthier (and gluten free) without sacrificing a delicious chocolaty, rich-tasting dessert. Black Bean Brownies have been on my list of things to make for years, and had I realized how easy they are to make, they would have been made a long time ago! Essentially you just throw everything in a food processor (or blender), process for a minute, pour in pan and bake.

Then comes the true test…how are they? Amazing! Mike and I were both excited to try them and very pleasantly surprised how good they are (or were…the brownies are long gone!) They have a deep chocolate flavor, a not quite cakey and not quite fudgy texture, and were some of the best brownies I’ve had in a long time!

Black Bean Brownies

Yields: 16 servings

Ingredients

1 can (15 ounces) black beans, rinsed and drained
3 eggs
3 tablespoons canola oil
½ cup unsweetened cocoa powder
½ teaspoon baking powder
1 teaspoon vanilla extract
⅔ cup brown sugar, packed
½ cup semi-sweet chocolate chips, divided
Cooking spray (or additional oil)

Instructions

Preheat oven to 350 degrees. Spray a 8-inch square baking dish with cooking spray (or brush with oil) and set aside.
Put black beans in a food processor and process until smooth.
Add eggs, oil, cocoa, baking powder, vanilla and brown sugar, and process until completely blended. (Note: You may need to stop and scrape down the sides a couple times during this step).
Add ¼ cup chocolate chips and pulse 5 times.
Pour mixture in prepared baking dish. Sprinkle top with remaining chocolate chips.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Put on a wire rack and let cool completely before serving.

Source: Whole Living

Filed Under: dessert, Featured, gluten free, healthy, Recipes Tagged With: black beans, brown sugar, brownies, chocolate, easy, quick

Chipotle Macaroni and Cheese

June 8, 2012 ·

Chipotle Macaroni and Cheese is a delicious, cheesy, veggie-filled baked pasta with a Mexican twist. It is made with three different cheeses (yum!) and lots of vegetables (yum!). The chipotle chiles add a nice smokiness and spice which, along with the chili powder, balance nicely with the tomatoes and cheeses. Black beans give a protein and fiber boost while adding a nice color contrast to the rest of the dish. A traditional breadcrumb topping is sprinkled over the top before baking.

Chipotle Macaroni and Cheese is very easy to prepare and the result is no ordinary mac ‘n cheese, that’s for sure. This recipe makes plenty, and the leftovers heat up nicely for lunches the next day.

Chipotle Macaroni and Cheese

Yields: 6 servings

Ingredients

2 cups dry whole wheat elbow macaroni (or other short pasta)
1 tablespoon canola oil
2 chipotle chiles in adobo sauce, chopped
1 yellow onion, chopped
1 bell pepper, chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 teaspoon chili powder (adjust to taste)
1 (14½ ounce) can diced tomatoes with green chiles, including juices
1 teaspoon adobo sauce (from can of chipotle chiles)
2 cups (8 ounces) shredded sharp cheddar cheese
1 cup nonfat cottage cheese
1 cup skim milk
¼ cup (1 ounce) grated fresh Parmesan cheese
1 egg, lightly beaten
1 (15 ounce) can black beans, rinsed and drained
Cooking spray
3 tablespoons dry breadcrumbs

Instructions

Preheat oven to 350 degrees. Cook pasta according to package directions, omitting fat and salt.
In a large pot, heat oil over medium high heat. Add chiles, onion, and bell pepper, and cook 4 minutes, or until onion is tender. Add garlic and cook 1 minute, or until garlic is fragrant, stirring frequently.
Sprinkle with flour and chili powder, and cook 30 seconds, stirring constantly.
Reduce heat to medium and add tomatoes. Cook for 3 minutes, or until mixture is thickened.
Add adobo sauce, cheddar cheese, cottage cheese, milk, Parmesan and egg, stirring until combined and cheese is melted. Add cooked pasta and black beans, stirring until combined.
Spray a 2-quart baking dish with cooking spray. Pour pasta mixture into prepared baking dish. Top with bread crumbs. Bake for 30 minutes or until bubbly.

Adapted from Cooking Light

Filed Under: main dishes, Recipes, vegetarian Tagged With: baked, black beans, casserole, cheddar, cheese, chipotle, cottage cheese, dinner, easy, macaroni, make ahead, Mexican, onion, parmesan, pasta, peppers, quick

vegetarian black bean tortilla soup with corn that is vegan and gluten free

Chunky Tortilla Soup with Black Beans

January 12, 2012 ·

We have had the good fortune of enjoying unseasonably warm weather over the past few weeks, and it has been fabulous. In fact, I even considered firing up the grill. Of course a brisk, windy day, along with temperatures in the single digits, set me straight. I went back to craving wintery comfort foods, and this Chunky Tortilla Soup with Black Beans is the epitome of wintery comfort food. It’s warm, a little spicy and filled with vegetables.

From the original recipe, I used tomatoes with chiles, added more vegetables and increased the chili powder. This soup reheats beautifully, though over time the broth gets absorbed making it almost like a chili. I like it that way, but if you prefer your soup more soupy, I recommend adding some broth or water when reheating. Chunky Tortilla Soup with Black Beans is a healthy and delicious soup, and perfect to enjoy this winter!

Chunky Tortilla Soup with Black Beans

Yields: 4-6 servings

Ingredients

1 tablespoon olive oil
1 large yellow onion, chopped
5 garlic cloves, minced (or grated)
2 teaspoons chili powder
2 cans (14½ ounces each) diced tomates with green chiles, including juices
2 cans (15 ounces each) black beans, rinsed and drained
4-6 cups low-sodium vegetable broth (or chicken broth)
10 ounces frozen spinach, thawed and squeezed dry
10 ounces frozen corn
Coarse salt and ground pepper
1 cup crushed tortilla chips, plus more for serving (optional)
1 tablespoon fresh lime juice

Instructions

In a large Dutch oven, heat oil over medium heat. Cook onion for 5-7 minutes, until softened. Add garlic and chili powder and cook until fragrant (about 1 minute).
Add tomatoes (with juice), beans, broth, spinach and corn; season with salt and pepper to taste.
Bring soup to a boil; reduce to a simmer. Add tortilla chips, cook until softened, about 2 minutes. Remove from heat and stir in lime juice. Serve soup with lime wedges and more chips.

Notes

Adapted from Everyday Food Light

Filed Under: gluten free, healthy, main dishes, Recipes, soup, vegan, vegetarian Tagged With: beans, black beans, chili, corn, dinner, easy, garlic, lime, low fat, lunch, onion, quick, vegan

Vegetable and Black Bean Tortilla Casserole

October 19, 2011 ·

Back when I was working outside the home, I brought my lunch every day. I usually brought a peanut butter sandwich, pizza or leftovers from dinner the previous night. Occasionally I brought an organic microwavable meal. While not an ideal option, I could prounounce all of the ingredients, it was quick and convenient. It was also pretty tasty too. One of my more recent favorites was Black Bean Tortilla Casserole.

I don’t have much of a need for microwaveable meals these days now that I stay at home with Adam. So when I saw a recipe for Mushroom and Black Bean Tortilla Casserole, I was pretty excited to recreate the convenience food I enjoyed and make it a healthier option.

The original recipe looked like it could use a little sprucing up, so I added spinach, onion, used more garlic and changed up the spices. I love the additional vegetables in this dish. It’s a lighter and healthier option, and is also quick and easy to prepare. Leftovers reheat nicely…which I guess sort of makes it a microwavable meal, only better!

Vegetable and Black Bean Tortilla Casserole
Yields 6 servings
1 tablespoon extra-virgin olive oil
1 large yellow onion, chopped
8 ounces sliced mushrooms
2 garlic cloves, minced
2 teaspoons chili powder
1 can (15 ounces) black beans, rinsed and drained
10 ounces frozen chopped spinach, thawed and squeezed dry
8 corn tortillas, warmed and halved
2 cups salsa
1 1/2 cups Monterey Jack cheese

Preheat oven to 400 degrees. Spray 2-quart baking dish with cooking spray. Set aside.
In a large skillet, heat oil over medium-high heat. Add onions and mushrooms and cook, stirring often, until browned (about 7 minutes).
Reduce heat to medium and add garlic and chili powder, stir for 1 minute.
Add black beans and spinach and stir to combine. Cook until beans are warmed through (about 2 minutes). Remove from heat.
Arrange 5 tortilla halves in baking dish. Top with half of the bean mixture and 1/2 cup salsa, then sprinkle with 1/3 of the cheese. Repeat with another layer of bean mixture, salsa and cheese. Top with remaining tortilla halves, salsa and cheese.
Cover with foil and bake 10 minutes or until center is hot and cheese melts. Uncover and bake until cheese is bubbling, 5 minutes OR if your dish is broiler-safe, put under the broiler until cheese is bubbling and browned.

Adapted from Everyday Food, January/February, 2011

Filed Under: healthy, main dishes, Recipes, vegetarian Tagged With: beans, black beans, casserole, corn, dinner, lasagna, Mexican, mushrooms, spinach, tortilla, vegetable

Black Bean Chili with Roasted Butternut Squash

October 10, 2011 ·

One of my favorite things about the fall season (aside from an abundance of pumpkin recipes) is chili. Not any chili will do, however…there are only a few chili recipes that I actually like. Each is as good as the next, and they all have one thing in common. They are vegetarian, and so delicious that you don’t miss the meat!

This Black Bean Chili with Roasted Butternut Squash is a new recipe to add to my chili repertiore. It rivals my go-to recipe and then some. The butternut squash adds a little more work to this recipe, but it’s definitely worth it. I found some pre-cut cubes of butternut squash, which is what I used this time. It definintely cut down on prep time. But if you’re looking at a beautiful butternut squash and wondering what to do with it, I highly recommend trying this chili.

Black Bean Chili with Roasted Butternut Squash
Yields 4-6 servings

1 butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch chunks
1 tablespoon extra virgin olive oil
salt and pepper, to taste

1 tablespoon extra virgin olive oil
1 large yellow onion, chopped
1 yellow bell pepper, diced
4 garlic cloved, minced
2 (15 ounce) cans black beans, rinsed and drained
2 cups low-sodium vegetable broth
2 (14.5 ounce) cans diced tomatoes with chiles, including juices
1 tablespoon chipotle chile in adobo sauce, minced
2 teaspoons chili powder
1/2 teaspoon dried oregano
salt and/or pepper, to taste

Preheat oven to 400 degrees. Toss butternut squash cubes with olive oil. Spray a large, rimmed baking sheet with cooking spray. Transfer butternut squash to prepared baking sheet and spread out in a single layer. Roast, tossing occasionally, until just tender and golden brown (about 30 minutes).
Heat oil in large pot over medium heat. Add onion and bell pepper, and cook, stirring frequently, until soft (about 5 minutes). Add garlic, stirring 1 minute.
Stir in beans, broth, tomatoes, chipotle chiles, chili powder and oregano. Simmer, covered 10 minutes. Uncover and cook 10 more minutes.
Stir squash into bean mixture and cook 5 minutes. Add salt and/or pepper, to taste. Serve warm.

Adapted from Health, December 2006