White Bean Chicken Chili


1 pound boneless skinless chicken thighs
1/4 t salt
1/4 t pepper
2 T olive oil
1 onion
1 jalapeno pepper
4 garlic cloves
2 t dried oregano
1 t ground cumin
2 (15-ounce) cans cannellini beans
2.5 cups chicken broth or water

Optional toppings: shredded cheese, avocado, tomatoes, cilantro, tortilla chips


Cube the chicken, season with S+P, and cook through in large pot with a bit of olive oil. Add chopped onion, garlic, and jalapeno, oregano, and cumin. Drain & rinse cannellini beans. Reserve 1 cup of beans and add the rest to the pot. Add chicken broth to the pot. Next, mash up the remaining 1 cup of beans into a paste. Add this to the pot and stir to thicken the broth. Simmer 20 minutes or so to let the flavors combine. Enjoy!

I found this recipe on Taste of Home. It is written as a crock-pot recipe, which works well too! One benefit is that it has a creamy consistency without any cream, thanks to the mashed up beans. It also doesn’t have too many ingredients, so can be put together pretty quickly. We first tried this recipe when vacation with Brian’s parents on the Sunshine Coast in Seshelt, BC. Enjoy!


Stuffed Sweet Potatoes

2 medium or large sweet potatoes
1½ tablespoons butter
1 shallot, minced
1 bag fresh baby spinach
¼ cup sour cream
2 ounces cream cheese
1 cup chickpeas
¼ cup shredded Mozzarella cheese
salt and pepper to taste

3 medium sweet potatoes
1 can corn, rinsed
1 can black beans, rinsed and drained
1 tablespoon butter
1/2 yellow onion chopped (or green onion if you prefer)
1 jalepeno pepper, chopped
1 ounce cream cheese
1/4 c sour cream
1 t salt
1/2 c cilantro
6 T shredded cheese of your choice

Cook sweet potatoes in oven at 350 for 45 mins – 1 hour. Or, if you want a faster method, poke sweet potatoes several times with a fork, place in a bowl with a small amount of water, and microwave for 8-10 minutes or until soft, checking regularly.
While sweet potatoes are cooking, mix together filling ingredients. For regular sweet potatoes, sauté shallots and spinach together in a pan before mixing with chickpeas. For Mexican sweet potatoes, sauté corn, onion, and jalepeno.
When sweet potatoes are done cooking, allow to cool, slice in half, and scoop out the inside, leaving about 1/4 inch in the skin so that the skin will hold its shape. Add the scooped out sweet potato to your filling mixture, and add the cream cheese and sour cream.
Return filling to the sweet potato skins and top with shredded cheese. Bake in the oven at 350 until top cheese is brown and bubbly.

I tried the original recipe first with Sarah Wolfrum for an SQL code club night. It was delicious! When I was looking for the recipe on Pinch of Yum, I came across the Mexican version, which also looked delicious!

Black Bean Burgers


1 can black beans, drained and rinsed
1/2 green pepper
1/2 onion
1 or 2 garlic cloves
2 tsp chili powder
2 tsp cumin
1 tsp chili sauce or hot sauce
1/2 cup breadcrumbs
1/4 cup corn
1/2 or 1 cup of cooked brown rice


Mash beans and mix in green pepper, onion, and garlic. Mix together 1 egg, 2 tsp chili powder, 2 tsp cumin and 1 tsp chili sauce or hot sauce. Mix into mashed beans. Mix in 1/2 cup breadcrumbs and 1/4 cup corn and 1/2 or 1 cup of cooked brown rice. Form into patties. Lightly grease the pan with olive oil. Bake 375 for 40 minutes. Flip after 20 minutes.

This recipe came from my sister-in-law. She is always trying new vegetarian recipes. Even the meat-eaters in the family enjoy this one! Tastes great topped with avocado or mango salsa.

Vegetarian Mexican Lasagna

1 small onion, chopped
2 cloves garlic, chopped or pressed
1 cup chopped bell pepper
1 zucchini, chopped
1 can black beans, rinsed and drained
1 can diced tomatoes or 2 tomatoes diced
1 can corn or 3/4 cup frozen corn
1 Tablespoon cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 – 2 cups shredded cheddar or mexican cheese
salt & pepper
3-6 flour tortillas

Stir-fry onions, peppers, and garlic in frying pan with olive oil over medium high heat. Add zucchini, black beans, tomatoes, and corn. Add spices. Add 1/4 c – 1/2 c water to the pan. Once onions, peppers, and zucchini are soft and all ingredients are warm, remove from heat.
In pie pan, layer flour tortilla, vegetable mixture, and cheese. Repeat until all ingredients are used and top with cheese. Bake uncovered at 350 degrees until cheese is melted and slightly browned, about 15 – 20 minutes.
To serve, slice like a pie and top with guacamole or sour cream.

I adapted this recipe from a vegan cookbook that I have. The original recipe did not have quite as many ingredients, and also omitted the cheese (obv.) The beans make this recipe filling. Also makes great leftovers.

Lentil Salad, courtesy of My New Roots

I found this recipe online named “The Best Lentil Salad, ever” on a wonderful little cooking blog called My New Roots, and it did not disappoint. You should definitely check out the original blog post as it provides a lot more detail and information. I’m including just the recipe here.

2 ¼ cups (1 lb.) Du Puy lentils
1 medium red onion, diced
1 cup dried currants (you could also use raisins or other dried fruit)
1/3 cup capers

1/3 cup cold pressed, extra virgin olive oil
1/4 cup apple cider vinegar
1 Tbsp. maple syrup
1 Tbsp. strong mustard
2 tsp. salt
2 tsp. pepper
1 tsp. ground cumin
1/2 tsp. turmeric
1/2 tsp. ground coriander
½ tsp ground cardamom
1/4 tsp. cayenne pepper
¼ tsp. ground cloves
1/4 tsp. freshly grated nutmeg
¼ tsp. ground cinnamon

Optional add-ins:
Goat cheese
Fresh herbs: flat-leaf parsley, cilantro, basil
Crispy seasonal veggies

1. Rinse lentils well, drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils for doneness after 15 minutes, but they should take about 20 minutes in total. You will know they are cooked if they still retain a slight tooth – al dente! Overcooking the lentils is the death of this dish. Be careful!
2. While the lentils are simmering, make the dressing by placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine.
3. Finely dice red onion – the salad is best if all the ingredients are about the same size. If using raisins, chop them roughly to make them a bit smaller, and do the same with the capers if they are large.
4. When the lentils are cooked, remove from heat, drain and place under cold running water to stop the cooking process. Once cooled slightly but still a little warm, place lentils in a large serving bowl and toss with dressing. Add other onion, capers, and currants. If using other add-ins such as herbs, greens, or cheese, wait until just before serving. Otherwise, this salad can hang out in the fridge for a couple days.

Copyright 2012 My New Roots at mynewroots.blogspot.com

Curried Lentils with Sweet Potatoes

1 c. dry lentils
1 medium – large sweet potato, diced
1 medium onion, diced
1 clove garlic
2 T curry powder
1 t cayenne pepper (or to desired spicy-ness)
1/2 t ginger (optional)
1 c. frozen spinach or 2 c. fresh
1 can diced tomatoes
1 can chickpeas
2 – 3 cups chicken or vegetable broth
lime juice from 1 lime
salt & pepper to taste

Brown onions and garlic in oil on stovetop. Add lentils, chicken broth and spices. Simmer for 10 minutes. Add remaining ingredients and cook additional 10 – 15 minutes. Serve over rice.

I’ve made a variety of curried lentil and sweet potato recipes. Most of time I don’t have all the called-for ingredients, so this recipe is what I usually make with what is on hand. There are probably tastier recipes out there, but this one is simple. This is another super healthy recipe – lentils are great for you!


2 1/4 cups cooked chickpeas
3 scallions, coarsely chopped
1 large clove garlic, coarsely chopped
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
3/4 teaspoon cayenne pepper
Generous 1/4 cup coarsely chopped parsley
Generous 1/4 cup coarsely chopped cilantro
1 egg
1 lemon, juiced
Kosher salt
1 1/2 teaspoons baking powder
1/3 cup flour, plus 1/4 cup flour for shaping patties
Vegetable oil, for frying
Lettuce, for garnish
Chopped salted tomatoes, for garnish
Grated cucumber, for garnish
White Bean Yogurt Sauce

Creamy White Bean Yogurt Sauce
3/4 cup cooked white beans
1 small garlic clove, coarsely chopped
1/4 cup plain yogurt
1/2 lemon, juiced
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

In a food processor, combine the chickpeas, scallions, garlic, cumin, coriander, cayenne, parsley, cilantro, egg, and lemon juice. Pulse to combine and season with salt. The mixture will not be smooth, but it should not have large chunks.

Add in the baking powder and 1/3 cup of the flour and pulse to just combine. Remove to a bowl and chill in the refrigerator for 30 minutes.

Remove the chickpea mixture from the refrigerator. Add enough oil to a large saute pan so it reaches 1/2-inch up the sides and heat it over medium-high heat until an inserted thermometer reads 360 degrees F.

Meanwhile, drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup flour. Roll into balls on the floured plate and press gently into patties. Fry in batches of hot oil for about 3 to 4 minutes each side and drain on paper towels.

Serve the falafel on a bed of lettuce with chopped salted tomatoes, grated cucumber and White Bean Yogurt Sauce.

Puree the white beans, garlic, yogurt, lemon juice, and olive oil in a mini food processor until very smooth. Taste and season with salt and pepper. Serve with falafel or as a salad dressing.

So good. What else can I say? I usually don’t deep fry these but rather fry in skillet and turn to brown all sides. From Melissa d’Arabian.