Sweet Potato Black Bean Chili

This is my new favorite vegan chili! It's perfect for fall cooking.  I seriously can't get enough of it.  Thanks, Gaby!

http://whatsgabycooking.com/black-bean-sweet-potato-chili/

Quinoa-stuffed Bell Peppers or Tomatoes

Here's another idea for your plant-based eating: stuffed veggies!  They are easy and fun to make.  You can broil them, bake them, or cook in the crockpot.  I've tried a few recipes, and this is the general idea (for a crockpot.  See the link below for oven instructions)

Ingredients: 

4 red bell peppers/tomatoes

2 cups cooked quinoa or brown rice (go for the quinoa!)

Your choice of mix-ins, like

tomatoes, beans, salsa, cumin, oregano

or 

sautéed spinach, garlic, olive oil, fresh parsley

Instructions: 

1. Slice off the top and hollow out the pepper/tomato: seeds, guts, etc.  (I save the tomato guts and make tomato soup the next night.  Yum!) Place in crockpot.  

2. Cook 2 cups of quinoa according to the directions.  Quinoa cooked in vegetable broth tastes way better :-)

3. Once it's cooked, add your mix-ins and stir together.   

For a southwestern mix, you can add a 14 oz can of diced tomatoes, 14 oz can of kidney beans, a cup of salsa, 1/2 tsp. cumin, 1/4 tsp. oregano, a bit of olive oil, a little salt

or 

spinach and garlic sautéed with a little olive oil   

4. Add the fillings to the peppers/tomatoes and cook in the crockpot on low for 3-4 hours.  

Drizzle some cold-pressed olive oil (if you didn't already) and voila! 

Here's the instructions for the baked version 

http://diethood.com/quinoa-spinach-stuffed-tomatoes-giveaway/