My Plant-Based Family

Feeding My Family a Whole Food, Plant-Based Diet, On a Budget

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Texas-Style Chili

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Meatless and gluten-free chili

Chili may be one of the best meals for a crisp autumn day. Even though it isn’t really all that crisp here in Arizona it still makes a very tasty meal. I’ve mention before that I grew up in Texas so we don’t take our chili lightly, the spicier the better. 

With this recipe I rein in the spices but feel free to add more (or less) to suit your taste buds. Sometimes I’ll make it mild then scoop some out for my kids then add more spices to the remainder for my husband and I.

vegan chili

 

If you are new to a plant-based diet this recipe is perfect because you don’t notice anything is missing.

inredients in pan vegan chili

Very Vegan Chili (Texas Style)

Ingredients

  • 3 cans of beans OR about 6 cups of cooked beans, any variety
  • 1 medium onion, diced
  • 1 can diced tomatoes OR about 3 tomatoes, diced
  • 1 can diced green chili’s OR your choice of fresh peppers, we like jalapenos
  • 1 8 oz can tomato sauce
  • Chili powder to suit your tastes. Some people use 1 or 2 Tbsp. I use 1/4 to 1/2 cup but most people can’t handle that.
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp paprika
  • salt
  • pepper

Do

  1. Add beans, diced onion, tomatoes, peppers, and tomato sauce to a large sauce pan and cook until onions, peppers, and tomatoes are cooked.
  2. Add spices to suit your individual taste preferences.
  3. Heat until extra liquid, if any, has cooked out.

Serve

This meal is great on a cool day, it is hearty and filled with fiber. Cornbread or crackers make a great accompaniment. Perhaps my favorite way to enjoy chili is on a baked potato. This recipe also freezes well so make a big batch and save some for a rainy day.

This recipe also works great in the Crock Pot but since the beans are already cooked it can be made on the stove fairly quickly.

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For more great recipe ideas check out my Recipe Page or follow me on Pinterest.

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Veggie Kids

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Meet my Veggie Kids! They are 3 1/2 and 20 months. The are also both pretty stinkin awesome!

Sharing an apple

Their whole world revolves around food. They are “good eaters” and normally eat a lot, although they prefer to graze. I hear requests all day long for apples and banana’s. The 20 month little guys says “amanas” instead of bananas.

Sometimes one apple just isn’t enough.

The 3 1/2 year old loves eating leaves; he eats spinach mostly but will eat raw kale too. We give him a tiny bit of salad dressing to dip the leaves in.

Eating his leaves.

We made the move to plant-based 1 year ago and I’m so happy with their progress. Before we made the switch the big guy was a drive-thru, fast food junkie! He has come a long way.

He doesn’t really prepare his own meals. 🙂

The little guy hasn’t really been exposed to much unhealthy food. He can’t handle gluten so fast food isn’t really an option.

Soaking wet, checking out this tree.
Becoming quite the “tree hugger”

A few of their favorite recipes are: GF Apple Muffins, GF Chocolate Chip Banana Muffins, Baked Potatoes, Parfaits, Smoothies, Unfried Beans and Mexican Rice, Brown Rice and Broccoli Casserole among other recipes you can check out on my Recipe Page.

Taco Soup

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When the weather is cold, this plant-based Taco Soup will warm you up! This hearty, comforting recipe tastes good enough to serve to guests or enjoy any day of the week.

This plant-based diet approved Taco Soup is perfect all year long. If you need a vegan and gluten-free soup recipe try this one!

A few years ago we had dinner with friends (HI Kara!) and they made Taco Soup for us. It was good and easy to make. It was made with about 5 different cans of veggies and ground beef and dairy. This is my much healthier take on that recipe using fresh ingredients instead of canned,  when possible.

Don’t worry if you have to use canned though. This soup will still be delicious and much healthier than anything you would get through a drive thru.

In some ways, it reminds me of my Texas-Style Chili recipe. The corn, avocado and cilantro really set it apart though. Once you make this one, you’ll wonder why you didn’t make it a part of your weekly meal plan. I’d kind of forgotten about it in favor of newer recipes but it’s about to make a come back.

This plant-based diet approved Taco Soup is perfect all year long. If you need a vegan and gluten-free soup recipe try this one!

If you are not into cilantro, you can leave it out. I know some people really dislike cilantro but I love it. Cilantro and lime are my peanut butter and jelly.

This soup is full of fiber so it will keep you full!

This plant-based diet approved Taco Soup is perfect all year long. If you need a vegan and gluten-free soup recipe try this one!

Taco Soup

This made about 4 servings and is very filling. It is also a very forgiving soup, if you are missing one or two ingredients go ahead and make it or substitute something in. It is a little difficult for small children to eat, as most soups are, but it isn’t too spicy if the jalapeno seeds are removed. I like to garnish this with fresh avocado.

 

 

Taco Soup
 
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Recipe type: Soup
Ingredients
  • ½ cup water for de-glazing pan
  • ¼ onion - diced (I used red onion)
  • ½ bell pepper diced (I used red bell pepper)
  • 1 tomato - diced ( I removed seeds too)
  • 1 jalapeno - diced ( I removed seeds too but you can leave them in for a spicy soup)
  • 2 cups cooked pinto beans
  • 2 cups cooked black beans
  • 1½ cups (or 1 can) of corn
  • 2 cups water
  • 1 8 oz can of tomato sauce
  • cilantro to taste ( I used a handful, chopped)
  • 1 tsp salt
  • 1 tsp chili powder
  • 2 Tbsp nutritional yeast
Instructions
  1. Add diced onion and bell peppers to pan, stirring regularly. If they begin to stick add a 1-2 Tbsp of water to pan to de-glaze.
  2. Cook, remembering to stir and de-glaze as necessary until onions are translucent and peppers begin to soften.
  3. Add tomatoes and jalapeno peppers, cook until soft.
  4. Add beans, corn, 2 cups of water and tomato sauce then simmer.
  5. Taste then add spices and nutritional yeast a little at a time until desired "spiciness" is reached.
  6. Add cilantro last then allow to cool before eating.

Got Greens?

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It’s Week 2 of the Vegan Month of Food, a.k.a the Vegan MoFo! I hope to have several new recipes to share this week!

I recently made a smoothie for my loves and thought I’d document the process. I’m not one for following recipes well, especially when it comes to smoothies.

This particular smoothie was made with spinach, oats, bananas, and blueberries. I added a little almond milk too.

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This was tasty! My husband and boys LOVED it! My husband was leaving for a meeting so I added the oats to give it more substance.

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Isn’t it pretty! What are your favorite things to add to a smoothie?

Black Bean Soup for Two

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Normally when I cook anything I make enough for a small village. About 14 months ago there were 7 hungry tummies living under our roof. When our three teenagers moved to their mom’s house I had to completely change my style of cooking. That was pretty close to the same time I found out my youngest couldn’t handle gluten.

Right now we are back up to 5 mouths that are always hungry. I’ve been craving Black Bean Soup but I know my husband and I are the only ones who will eat it. My little guys probably would but this is a mess soup for little hands and I get tired of cleaning up messes, especially Black Bean Soup on my white tile dining room floor.

If you have kids with a little more spoon control this soup is mild enough for them. I made this with my food processor but you could make it without one, it would just take more knife wielding. 🙂

Black Bean Soup for Two

Ingredients

  • 4 cups cooked black beans (or two cans drained and rinsed)
  • 1/2 onion
  • 3 cloves garlic
  • 1-2 Peppers, I used a pepper from a friends garden but jalapeno or bell peppers are okay too
  • 1 1/2 cups water (or veggie broth)
  • 1 cube veggie bullion of using water
  • 1 tsp salt
  • 1 tsp onion powder
  • 1/2 tsp garlic powder (optional)
  • 1 tsp liquid smoke (add more for a smokier flavor)
  • 1/2 tsp red wine vinegar

Do

  1. Process onions and garlic in food processor or finely mince. Add them to a medium-sized pot on medium heat, stirring regularly. If they begin to burn add a tiny bit of water or broth. Cook these until they are translucent and starting to brown.
  2. Peppers can be processed also or left in big chunks. If they are processed the soup will be spicier. I removed the seed and left peppers in big chunks for a mild soup.
  3. Add the beans (processed and whole), water (or broth) and spices to the pot and stir.
  4. Let soup simmer a few minutes then taste to adjust spices.
  5. Finally add liquid smoke and vinegar.

Serve

This soup makes about 4 cups but can be doubled for extra eaters. It would taste great with Mexican Rice or topped with fresh avocado or cilantro.

Are you enjoying the Vegan Month of Food (Vegan MoFo)? If you are participating let me know so I can see what you’ve been cooking.

All Purpose Mushroom Marinade

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Some nights you just need an easy, kid-friendly meal; and nothing is easier than pasta.

We used gluten-free pasta because my 20 month old is gluten-free. He loved this pasta and the mushrooms.

This was his first time successfully feeding himself. He normally eats with his hands but he always tries to use the spoon. He totally rocked spooning this pasta into his mouth. He had seconds of this by the way.

I’m not typically a mushroom lover but my marinade really takes them to a whole different level. So if you don’t like mushrooms you will want to try them this way; if you like mushrooms this may become your favorite way to prepare them.

Mushroom Marinade

Ingredients

  • 1 Tbsp Braggs
  • 1 Tbsp Worcestershire Sauce (vegan)
  • 1 Tbsp Liquid Smoke
  • 1 Tbsp Balsamic vinaigrette
  • 1 Tbsp Agave Nectar
  • 1 Tbsp Cooking Sherry (optional, I use in Italian dishes but not Mexican)
  • 1/2 to 1 cup of water
  • Mushrooms of your choice, we prefer Portobello

Do

  1. Mix all liquids for the marinade in a large bowl and stir to incorporate them all.
  2. Wash mushrooms and pat dry.
  3. Slice them then add to marinade.
  4. Let them soak 15-30 minutes, stirring occasionally.
  5. Cook the mushrooms however you prefer. I simmered these with onions for the pasta but will often grill them for fajita’s.

Serve

This marinade is extremely versatile. I use it, adjusting where necessary, for all of my mushroom recipes. I’ve had people who didn’t like mushrooms tell me they really enjoyed them this way. It’s a lot easier than the recipe I came up with for my Portobello Fajita’s. My Portobello Burgers are pretty good too if you are in a Portobello kind of mood.

I served this with a big ol’ garden salad! Yes that was just MY salad, in a serving bowl. My husband and 3 year old had their own. 😉

Just in case you are wondering, the Pumpkin Bread from yesterday’s post does make a delicious breakfast, especially with a cup of coffee.