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Crock Pot

Chipotle Black Bean Chili

February 20, 2019 by Holly Yzquierdo 7 Comments

Chipotle Black Bean Chili

Nothing beats a bowl of hot chili when it’s cold outside!

Chipotle Black Bean Chili

My Texas Style Chili will always have my heart but sometimes I like to mix it up with different recipes. This recipe uses more ingredients but also has a more complex flavor. With ingredients like chipotle peppers, quinoa, and cinnamon all in one dish, you know you are getting something unexpected.

Chipotle Black Bean Chili

This recipe is easy to dump in the Crock Pot or Instant Pot after some quick chopping and measuring spices. I use canned beans and tomatoes for ease. If you aren’t a fan of spicy, you may want to reduce or omit the chipotle peppers. They give it a great flavor but it’s spicy!

Chipotle Black Bean Chili ingredients

Chipotle Black Bean Chili

Like all my recipes, you can easily change-up the ingredients based on your likes and dislikes, or what you have in your pantry!

Ingredients:

  • ½ of a 7 oz. can Chipotle peppers in adobo sauce
  • 2 cans black beans, drained and rinsed
  • 1 cup frozen or canned corn
  • ¾ cup uncooked quinoa
  • 1 small red onion, chopped
  • 5 garlic cloves, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 large cinnamon stick
  • 1 Tbsp. chili powder
  • 1 Tbsp. oregano (Mexican oregano if you have it!)
  • 2 cups vegetable broth
  • 2 (14 oz.) cans petite diced tomatoes with juice
  • ¼ cup fresh chopped cilantro

 

Chipotle Black Bean Chili ingredients

Directions:

  1. Place everything up through broth in slow-cooker or Instant Pot. Add in half of the chopped cilantro. (Save the other half of cilantro for garnishing).
  2. If you are cooking in a slow cooker, dump the tomatoes in and give it a stir. If you are using the Instant Pot, set the tomatoes aside for a minute and stir well. Then add the tomatoes, just dump them on top but don’t stir. Sometimes tomatoes and tomato sauces can cause Instant Pot recipes to burn or stick. Leaving the tomatoes on top of the other ingredients will keep that from happening.
  3. If using a slow cooker, cover with the lid then cook on low for 7 to 8 hours, or high for 4 to 6 hours. If using an Instant Pot, close the lid and close the vent. Cook on high, pressing Manual or Pressure Cook (depending on your model) and adjust the time to 10 minutes. I prefer letting the Instant Pot version NPR (natural pressure release) for at least 10 minutes after it’s done.
  4. Stir well and remove the cinnamon stick.
  5. Serve in bowls, garnish with fresh cilantro or add your favorite toppings.

Chili Topping Ideas

There are so many great toppings you can add to chili. My favorites are tortilla chips to give it a little crunch and avocado to help tame the spiciness. Other great ideas are:

  • Cilantro
  • Diced avocados
  • Diced tomatoes
  • Lime wedges
  • Hot sauce
  • Diced green onion
  • Tortilla chips

Chipotle Black Bean Chili

My mom is visiting and loved this chili too. You don’t know my mom but that is saying something. She lives in Oklahoma where she raises horses, dogs, and cattle. She let all her Facebook friends know she ate vegan chili and liked it!

I think it’s safe to say for meat loving friends and family will love it too!

Instant Pot Chipotle Black Bean Chili

Chipotle Black Bean Chili

This interesting plant-based chili recipe is perfect for fall. With ingredients like chipotle peppers, quinoa, and cinnamon all in one dish, you know you are getting something unexpected.

Prep Time 5 minutes
Cook Time 10 minutes
Additional Time 15 minutes
Total Time 30 minutes

Ingredients

  • ½ of a 7 oz. can Chipotle peppers in adobo sauce
  • 2 cans black beans, drained and rinsed
  • 1 cup frozen or canned corn
  • ¾ cup uncooked quinoa
  • 1 small red onion, chopped
  • 5 garlic cloves, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 large cinnamon stick
  • 1 Tbsp. chili powder
  • 1 Tbsp. oregano (Mexican oregano if you have it!)
  • 2 cups vegetable broth
  • 2 (14 oz.) cans petite diced tomatoes with juice
  • ¼ cup fresh chopped cilantro

Instructions

1. Place everything up through broth in your Instant Pot. Add in half of the chopped cilantro. (Save the other half of cilantro for garnishing).

2. Set the tomatoes aside for a minute and stir well. Then add the tomatoes, just dump them on top but don’t stir. Sometimes tomatoes and tomato sauces can cause Instant Pot recipes to burn or stick. Leaving the tomatoes on top of the other ingredients will keep that from happening.

3. Close the lid on your Instant Pot and close the vent. Cook on high, pressing Manual or Pressure Cook (depending on your model) and adjust the time to 10 minutes. I prefer letting the Instant Pot version NPR (natural pressure release) for at least 10 minutes after it’s done.

4. Stir well and remove the cinnamon stick.

5. Serve in bowls, garnish with fresh cilantro or add your favorite toppings.

Notes

This recipe has a nice little kick thanks to the adobe peppers. This recipe is suitable for people who like spicy food, children may not enjoy the heat of this recipe.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo
Category: Soups, Stews, & Chili
Don’t forget to pin this recipe and add it to your meal plan! You can follow my Instant Pot board on Pinterest too!

Chipotle Black Bean Chili

Filed Under: Crock Pot, Daniel Fast Recipes, Instant Pot, Main Dish Recipes, Recipes, Soups, Stews, & Chili Tagged With: Crock Pot, Instant Pot, Plant-Based

Plant-Based Crock Pot Week

August 18, 2014 by Holly Yzquierdo 4 Comments

Meal Plan Monday Plant-Based Crock Pot dinners

It’s Back to School month at My Plant-Based Family! This month we are focusing on packing lunch boxes, easy dinner time meals and getting ready for school. Make sure you check out my Back to School Community Board on Pinterest for more ideas.

I’ll be talking about lunch packing throughout the month (I’m also sharing my son’s lunch boxes on Instagram). Today my focus in on easy dinners, specifically Crock Pot dinners! My kindergartener starts baseball this week so it will be great to have an easy dinner planned.

I love my Crock Pot! I wish I had two but I don’t really have room for another one. I love cooking in it though. Many of my recipes are designed specifically for the Crock Pot but that doesn’t stop me from making my normal stove to recipes in it too.

Meal Plan Monday Plant-Based Crock Pot dinners

Plant-Based Crock Pot Dinners

Tomato Soup with a side salad and toast

Easy Crock Pot Broccoli and Rice Casserole, this is my husbands favorite recipe!

Taco Soup with Baked Potatoes

Spaghetti Squash with Marinara and a side salad

Pinto Beans in the Crock Pot to use in Bean Burritos or Bean and Potato Burritos.

These meals assure us a delicious homemade dinner no matter how busy we get. Another way to save time is though batch cooking. I hope you read last weeks Batch Cooking Meal Plan for additional time savers and meal ideas.

Don’t forget to get your $2.00 coupon code for The Plant-Based Diet Starter Guide.

ebook

Filed Under: Back to School, Crock Pot, Meal Plan Monday, Meal Plans 2014 Tagged With: Crock Pot, Meal Plan Monday, Meal Plans, Menu Plan, Planning, Plant Based Diet, slow cooker, Vegan

Vegan BBQ Sandwich with Spaghetti Squash

July 18, 2014 by Holly Yzquierdo 28 Comments

Vegan BBQ Sandwich...You'll never guess the secret ingredient

Barbecue sandwiches are a quintessential comfort food, but they’re often associated with heavy meats and rich sauces. However, with a little creativity, you can enjoy all the smoky, savory flavors of barbecue in a vegan-friendly way. Make a mouthwatering Vegan BBQ Sandwich using spaghetti squash as the star ingredient. Packed with plant-based goodness and bursting with flavor, this recipe is sure to become a new favorite in your meatless meal plan.

Vegan BBQ Sandwich...You'll never guess the secret ingredient

What can I Substitute for Pulled Pork?

Most vegan BBQ recipes use jackfruit, but I find spaghetti squash to be tastier and easier to cook. Spaghetti squash is a versatile winter squash known for its stringy, noodle-like flesh. It’s a fantastic substitute for pasta in many dishes and works beautifully as the base for our Vegan BBQ Sandwich. Not only does spaghetti squash provide a light and nutritious alternative to bread, but it also absorbs the flavors of the barbecue sauce, creating a satisfyingly savory and tender filling that’s perfect for sandwiches.

How to Make a Vegan BBQ Sandwich

Ingredients

  • 1 Spaghetti Squash
  • 1 bottle of your favorite Barbecue Sauce (I use Organicville’s Original BBQ Sauce)
  • 1 package buns (we use gluten-free buns)

Instructions

Step 1 – Prepare Spaghetti Squash

Begin by preparing the spaghetti squash as mentioned HERE.

Step 2 – Remove and cool

Now carefully remove squash from the Crock Pot and allow to cool slightly.

Step 3 – Rake

Use a fork to rake out the spaghetti squash and put it in a small skillet.

Step 4 – Pour Sauce

Pour you favorite barbecue sauce over the squash and mix well.

Step – 5

Once all the sauce to mix well with the squash then scoop it onto buns.

Serve

These Vegan BBQ Sandwiches are perfect for a pot luck. You could even return the BBQ Spaghetti Squash to the Crock Pot for transport and to keep it warm. Serve leftover on top of baked potatoes. We enjoyed these sandwiches with pasta salad on the side.

Customization Tips

Feel free to customize this recipe to suit your taste preferences and dietary needs. Adjust the amount of barbecue sauce to make the sandwiches saucier or less saucy, depending on your preference. Personally, I’m partial to my Homemade BBQ Sauce.

Homemade Vegan Barbecue Sauce

Experiment with different seasonings and spices to add depth of flavor to the barbecue sauce. For extra heat, add a pinch of cayenne pepper or a splash of hot sauce.

Get creative with your sandwich toppings! Coleslaw adds a crunchy texture and tangy flavor, while pickles provide a refreshing contrast to the smoky barbecue sauce. Sliced onions add a sharp bite and additional layers of flavor to the sandwiches.

More Plant Based Recipes

If you like this recipe, you are sure to enjoy these plant based ideas too:

  • Grilled Portobello Mushroom Burger
  • Black Bean Corn Salad with Avocado
  • Chickpea Nuggets
  • BBQ Cauliflower Bites
  • Instant Pot Lentil Tacos

Vegan BBQ Sandwich

Vegan BBQ Sandwich...You'll never guess the secret ingredient

Savor the smoky, savory flavors of barbecue in a vegan-friendly way with our mouthwatering Vegan BBQ Sandwich recipe! Made with tender spaghetti squash and flavorful barbecue sauce, this plant-based delight is sure to satisfy your cravings.

Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes

Ingredients

  • 1 Spaghetti Squash
  • 1 bottle of your favorite Barbecue Sauce (I use Organicville’s Original BBQ Sauce)
  • 1 package buns (we use gluten-free buns)

Instructions

  1. Prepare Spaghetti Squash as mentioned HERE.
  2. Carefully remove squash from the Crock Pot and allow to cool slightly.
  3. Use a fork to rake out the spaghetti squash and put it in a small skillet.
  4. Pour you favorite barbecue sauce over the squash and mix well.
  5. All the sauce to mix well with the squash then scoop it onto buns.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Heather Mayes

Filed Under: Crock Pot, Main Dish Recipes, Recipes Tagged With: Crock Pot, gluten free, Plant Based Diet, Recipes, slow cooker, spaghetti squash, Vegan

Creamy Tomato Soup: Never Eat Condensed Soup Again!

May 14, 2014 by Holly Yzquierdo 15 Comments

creamy tomato soup

Sometimes I create a recipe that is so good we are completely surprised. I’m a pretty good cook, but I don’t expect to be able to recreate some foods, especially with all of the food sensitivities in our house.

creamy tomato soup
creamy tomato soup

Unlike the big name condensed soups (you know who I’m talking about) that use tomato paste, corn syrup, wheat and plenty of chemicals, this recipe uses only real vegetables. I am in love with this vegan, gluten-free, and sodium-free Creamy Tomato Soup. I have a feeling you will probably love it too. It is perfect for spring and summer time when you can get garden fresh tomatoes AND it doesn’t require the use of a stove! I made this with the help of my Crock-Pot and my Blendtec! Easiest. Soup. Ever! If you are not in the mood for a warm soup you can also drink this cold!

Creamy Tomato Soup

Vegan and Gluten-Free

Ingredients

  • 9 tomatoes (these were vine ripened tomatoes and between Roma and Beefsteak tomatoes in size)
  • 1 large onion
  • 3 ribs of celery
  • 8 cloves of garlic
  • 3 carrots
  • 1 to 2 cups of water

Do

  1. Wash all produce well and remove and discard any leafy ends.
  2. Put all veggies in a Crock-Pot. Veggies can be cut if needed. I cut the celery, carrots and onions so they would fit better but left the tomatoes whole. My Crock-Pot was almost overflowing.
  3. Cook on low all day.
  4. Allow to cool slightly then blend in a Blendtec or high-powered blender. I let mine cool all the way. Don’t burn yourself. 🙂
  5. Add salt if needed.

Serve The soup is perfect as is or with a light dusting of salt. You could eat it with crackers, toast or a grilled Faux Cheesy Snack. I also love it cold! It’s a perfect quick snack that I can drink easily in a cup when I’m on the go and it tastes a lot like V-8.

A few months ago we bought a Blendtec and have been loving it! It has made a lot of new recipes possible like my Green Chili White Bean Dip and my Creamy Italian Salad Dressing.

TIP! I store this soup in a pitcher so I can easily pour it into a bowl or a cup and it takes up less room in the fridge than a bowl.

Do you love Tomato Soup? Next time I’m going to make a spicy version!

Yield: 6 Servings

Creamy Tomato Soup

creamy tomato soup

vegan, gluten-free, and sodium-free Creamy Tomato Soup

Prep Time 10 minutes
Cook Time 8 hours
Additional Time 30 minutes
Total Time 8 hours 40 minutes

Ingredients

  • 9 tomatoes (these were vine ripened tomatoes and between Roma and Beefsteak tomatoes in size)
  • 1 large onion
  • 3 ribs of celery
  • 8 cloves of garlic
  • 3 carrots
  • 1 to 2 cups of water

Instructions

  1. Wash all produce well and remove and discard any leafy ends.
  2. Put all veggies in a Crock-Pot. Veggies can be cut if needed. I cut the celery, carrots and onions so they would fit better but left the tomatoes whole. My Crock-Pot was almost overflowing.
  3. Cook on low all day.
  4. Allow to cool slightly then blend in a Blendtec or high-powered blender. I let mine cool all the way. Don’t burn yourself. 
  5. Add salt if needed.

Notes

You could eat it with crackers, toast or a grilled Faux Cheesy Snack. I also love it cold! It’s a perfect quick snack that I can drink easily in a cup when I’m on the go and it tastes a lot like V-8.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Filed Under: Crock Pot, Daniel Fast Recipes, On the Go, Recipes, Soups, Stews, & Chili Tagged With: Crock Pot, Dairy Free, Frugal, gluten free, Healthy, Minestrone Soup, Plant Based Diet, Recipes, slow cooker, Unprocessed, Vegan

Spring Meal Plan

April 28, 2014 by Holly Yzquierdo 10 Comments

Spring Meal Plan that is vegan and Gluten-free

Have you created your Meal Plan for the week yet? If not, what is standing in your way? Is it too hard, too time consuming, or just too much trouble? I’ll admit I don’t always stick to our plan 100%. Sometimes I am missing an ingredient, or our plans will change. Some days I just don’t get the prep work done ahead of time. Still having a Meal Plan helps to focus my food prep and keeps me cooking instead of order takeout or eating cereal (again) for dinner.

As the weather heats up here in Arizona I know my days using the oven are numbered and I’ll be switching to the Crock Pot for more of our meals. Using the Crock Pot also helps me have dinner prepared at the right time. Often I get distracted and don’t start dinner until too late. If it’s in the Crock Pot I’m ready.

On the plus side my garden is producing and I think I’ll be harvesting my first ripe tomatoes this week. I see some jalapenos growing out of the little blossoms, and I have more basil than I know what to do with.

Spring Meal Plan that is vegan and Gluten-free

Spring Meal Plan

Breakfast

Every morning I get us super early and make a homemade breakfast for my family. Just kidding, we’ve been relying on cereal quite a bit lately. Some days we have oatmeal or other oat-free hot cereal like Bob’s Red Mill Mighty Tasty Gluten-Free Hot Cereal. I prefer dinner leftovers for breakfast but most mornings are made up of the following:

  • Cereal with fresh blueberries and mangos
  • Toast with SunButter Natural Sunflower Seed Spread and Apples or bananas
  • Breakfast Rice with Cinnamon, Apples and Raisins
  • Baked Sweet Potatoes with Cinnamon
  • Baked Potatoes with a little sea salt (I’m the only weird on who eats this)

Lunch

I eat leftovers whenever they are available but my kids normally want sandwiches. We usually have a fruit or veggies as a side.

  • SunButter Sandwiches with jelly
  • Gluten-Free Pasta with marinara
  • Leftover Soup with Baked Potatoes
  • Veggie Wrap OR Veggie Sandwich on tasted bread

Dinner

I usually put more work into dinner that the other meals. We have several evening appointments this week so I’m hoping to make many of these meal ahead.

  • Minestrone Soup is soup perfect all year but I love the garden fresh veggies in the Spring
  • Broccoli and Rice Casserole (working on a new recipe)
  • Lentil Sloppy Joe’s with Dirty Mashed Potatoes or Baked Potatoes with chives
  • Enchilada Soup in the Crock Pot
  • Spaghetti Squash Stir Fry

If you need some ideas for Cinco de Mayo meals check out last weeks Mexican Food Meal Plan! It is full of Vegan and Gluten-Free ideas!

This post contains affiliate links. 

custom meal plan

Filed Under: Meal Plan Monday, Meal Plans 2014 Tagged With: Crock Pot, Healthy, Meal Plan Monday, Meal Plans, Plant Based Diet, Vegan

Cheesy Broccoli and Rice Casserole (Crock-Pot)

January 28, 2014 by Holly Yzquierdo 62 Comments

Broccoli and Rice Casserole

I’m constantly working on recipes that will be easy as well as delicious. This recipe is both and 100% comfort food.

I admit, this isn’t the same dairy and fat-filled Broccoli and Rice Casserole I used to make in our omni days but for any of you who have tried my other Broccoli and Rice Casserole I think you’ll love this. Also, you can change-up the veggies for a little variety.

Broccoli and Rice Casserole

Cheesy Broccoli and Rice Casserole

Ingredients

  • 2 cups brown rice
  • 3 cups water
  • 1/2 cups nutritional yeast
  • 1/4 cup brown rice flour*
  • 1 tsp onion powder
  • 1/2 tsp sea salt (optional)
  • 1/2 tsp garlic powder
  • 2 cups plant-milk (I use rice milk)
  • 3 cups chopped broccoli (or other veggies)

Do

  1. Pour all ingredients into your crock-pot and give everything a good stir.
  2. Set crock-pot to low and cook for 3-4 hours. I gave it a stir about once an hour. 

Serve

This is great as a main dish. It is comforting and filling, perfect for cold weather.

*If you don’t have brown rice flour you can use wheat flour instead.

If you like this recipe try my Easy Crock Pot Mexican Rice and Bean Casserole!

Filed Under: Crock Pot, Main Dish Recipes, Recipes Tagged With: Comfort Foods, Crock Pot, Dairy Free, Frugal, gluten free, Plant Based Diet, Recipes, Vegan

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