Spicy Beans on Baked Sweet Potato

I've been having a ton of fun experimenting with different vegetarian recipes. This recipe that I found is complete awesomeness!!! I can't even begin to describe how much I love it. The most important part is my kids loved it too, which means this is a definite keeper!

I just served this as a "one disher", but I think it would be really good served with some corn bread.

Spicy Beans on Baked Sweet Potato

Ingredients
3 orange sweet potatoes
1 Tbsp olive oil
1/2 large onion, chopped
3 cloves garlic, crushed
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp chili powder (optional)
1 can chopped tomatoes
1 cup vegetable stock
1 large zucchini, cubed
1 green capsicum, cubed (optional)
1 can corn, drained
2 cans red kidney beans, rinsed and drained
3 Tbsp chopped fresh coriander leaves (optional)
sour cream and grated cheddar, to serve

Directions
Cook sweet potatoes in oven or microwave. Meanwhile, heat oil in large skillet or saucepan. Cook onion over medium heat 5 minutes, stirring occasionally until very soft and golden. Add garlic and spices. Cook for 1 minute. Add tomato and stock, stir well. Add vegetables and beans. Bring to a boil, then reduce heat and simmer, partially covered for 20 minutes. Uncover, increase heat slightly, and cook for 10 to 15 more minutes or until liquid has reduced and thickened. Stir in the coriander leaves just before serving. Serve over sweet potato with sour cream and shredded cheese. Yum!

-Tiffany

Baked Bean Dip

1 can black beans, drained

1 can white beans, drained

1 can shoe-peg corn, drained

6-8 chopped roma tomatoes

4-5 finely chopped green onions

1/2-3/4 bunch chopped fresh cilantro

1/2 jar salsa verde

1 c. mexican 4-blend cheese

dash garlic salt

dash cumin

Stir all together. Bake at 350 for 45 min. covered. Bake additional 15 min. uncovered. Serve with tortilla chips as appetizer or side dish.

This is a great party dish because it makes A LOT--so you might want to cut the recipe in half for just your family. I make the full recipe because we enjoy the leftovers:)

{Kara}

White Chili

Ingredients
2 frozen chicken breasts (optional)
1 tsp lemon pepper
1 onion, chopped (I used about 1/2 cup)
1 carrot, chopped
1 stick of celery, chopped
1 ½ cups chicken broth
1 to 2 pkgs frozen white corn
1 can green chilies
2 cans northern white beans
2 to 3 Tbsp lime juice
1 tsp cumin
1 tsp garlic
Tortilla Chips (optional
Cheddar or Jack Cheese

Directions
Add all ingredients except chicken breasts, tortilla chips and cheese to crockpot. Mix well. Add frozen chicken breasts. Cook on low for 8 hours. Shred chicken previous to serving. Serve topped with cheese and tortilla chips on top.

-Tiffany

Vegetarian Chili

If you're looking to get an extra dose of fiber...here's your chance. You can obviously forgo the cheese and tortilla chips to make it a little healthier. I was just trying to get a pretty picture. :)

Ingredients
1 onion, chopped
1 green bell pepper, chopped
2 zucchini, chopped
1 can black beans
1 can kidney beans
1 can garbanzo beans
1 large can vegetarian baked beans
1 can chopped tomatoes
1 can whole kernel corn, drained
½ cup celery, chopped
2 garlic cloves, chopped
1 4oz cans diced chilies
1 -2 jalapeno, chopped (optional)
1 Tbsp chili powder
2 tsp cumin
1 Tbsp dried parsley
1 Tbsp dried oregano
1 Tbsp dried basil
1 Tbsp cilantro

Directions
Sauté onion, bell pepper and zucchini in oil for 5 minutes. Add to crock pot. Rinse and drain all of your beans, and add to crock pot. Add remaining ingredients. Cook on high for 4 hours, or low for 8 hours. Serve will sour cream, shredded cheese and crushed chips.

-Tiffany