Awesome Beans and Greens

Servings – 4 to 6. Prep time – 15 minutes. Cooking time – 25-30 minutes.



1 ½ Cup chopped carrots

1 medium onion, chopped (about ¾ Cup)

2 garlic cloves, minced

2 Tablespoons olive oil

½ teaspoon paprika

¼ teaspoon salt

¼ teaspoon ground cumin

¼ teaspoon crushed red pepper

2 Cups vegetable broth

2 (15-ounce) cans organic chickpeas or garbanzo beans rinsed and drained

8 Cups of (bite-sized) chopped fresh kale

½ Cup plain, low fat, yogurt

Lemon juice



Heat 2 tablespoons of olive oil in a Dutch oven or stock pot.

Add carrots and onions. Cook onions and carrots, stirring occasionally until onions begin to pearl. Add garlic and cook for 1 minute, stirring constantly. Add paprika, salt, cumin and red pepper; cook for 30 seconds, stirring constantly. Add beans and stir for 1 minute. Stir in vegetable broth; bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.

Add the 8 Cups of kale to bean mixture. Cover and simmer for 10 minutes or until kale is tender, stirring occasionally.

Ladle bean mixture into bowls, sprinkle with a few drops of lemon juice and 2 Tablespoons of yogurt.

Serve with warmed flatbread.



Award Winning Vegetarian Chili

Servings: 4-6. Prep time – 15 minutes. Cooking time – 1 to 2 hours.



1 package meatless vegetarian or vegan crumbles

1 medium onion, chopped

2 Tablespoons of canola oil

To season crumbles and onion you will need:

At least ¼ teaspoon each: chili powder, garlic, cayenne, onion powder, salt, and pepper

1 4.5 oz. can diced green chilies *

1 14.5 oz. can petite diced tomatoes, un-drained

2-3 cans dark red kidney beans, drained

1 8 oz. can tomato sauce

1 Tablespoon chili powder

1 Cup of water (plus ½ Cup, if needed)

4-5 dashes of hot sauce (optional)

2-3 drops lime juice

1 tsp salt



Cook meatless crumbles and onions in canola oil in skillet on medium heat for 10 to 15 minutes.

Season the mixture with a few dashes of chili powder, garlic, cayenne, onion powder, salt and pepper to taste. (About ¼ teaspoon each)

When onions just start to “pearl” and crumbles are browning, add green chilies and stir for about two minutes, just until you start to smell the chilies cook.

Transfer to larger pan or stock pot if needed.

Add un-drained tomatoes and cook for about two minutes, stirring frequently. Stir in drained kidney beans, water, and tomato sauce.

Add the Tablespoon of Chili powder and stir.

Finally, add hot sauce to taste (about 4-5 drops).

You may need to add ½ Cup of water at this point if too thick. It will cook down some.

Reduce to low/medium heat and simmer for about an hour, stirring occasionally.

Add salt & lime juice during the last 15 minutes of cooking.


* Depending on how hot you want the chili to be, season with favorite chili pepper sauce.