If there's one thing I really do love it's street tacos. There's something so satisfying about them. The unfortunate thing is that they mostly come with meat. And for me, I don't usually want that. So, often I have to eat the meat or go for beans. Then I was inspired by a recipe I found in Bon Appetite for Chorizo Tostadas with chickpeas and thought, "Hey, now this I could do!"

Turns out  when babe and I were finishing up our boating trip (aka fishing excursion) on base last weekend, we stopped by the Commissary to see if we could find anything interesting. Sometimes you can (cough cough). And it just so happens we found this soy based mock chorizo called "Soyrizo" that is a meatless organic, gluten-free, non-gmo, no preservative alternative. I said, "BABE, grab that before anyone else gets that with their toilet paper!" #COVID-19 So we put it in the cart and off we went. 

Now, traditional chorizo is a type of pork sausage made from intestines (YUCK YUCK YUCK) and often cured, smoked and flavored with Spanish spices and herbs used in several Spanish dishes including Paella. To me, this was a REAL find. To have a meatless, healthier version available. So, I thought I would make the Bon Appetite tostada healthier with the soyrizo into meatless street tacos. And boy, was I delighted. WHAT A TREAT!

Here's how we changed up the recipe. The original recipe called for chorizo (meat) we switched it with Soyrizo. It called for Greek yogurt (dairy) we switched it with coconut milk yogurt. This way, we have eliminated dairy and meat and created a vegetarian / vegan healthy meal that tastes so good you won't even realize you don't have meat in it. TRUST ME on this one. My meat-eating-man LOVED these! I also added 1 1/2 chipotle peppers just for the flavor. 

​So, let's dig in, shall we?

Ingredients: 
1  15 oz can chickpeas (rinsed - drained)
1 lime
8 sprigs cilantro
1/4 cup coconut yogurt
salt
1 1/2 chipotle chilies (from can)
2 links Soyrizo (casings removed)
6 - 8 Corn Tortilla Shells

Directions:
Steps 1. Rinse and drain 15 oz. chickpeas in a colander. Measure out ½ cup; reserve remaining chickpeas for another time.

2. Finely grate zest of 1 lime with a micro-plane or grater into a small bowl.

3. Cut lime in half and squeeze juice from one half into bowl with zest. Cut remaining half into 2 wedges; set aside for serving.

4. Gather 8 cilantro sprigs on cutting board. Starting at the stem end, finely chop stems until you get to the leaves; reserve leaves for serving. Add stems to bowl with lime.

5. Add ¼ cup coconut yogurt and ½ tsp. salt to bowl and mix with a spoon to combine.  Add a little more lime juice to thin and make a sauce. Add the lime zest and cilantro stems. 

6. Cut Soyrizo casing and remove "meat". Heat a medium nonstick skillet over medium low. Cook Soyrizo, breaking it up with a wooden spoon, until partially cooked, about 3 minutes. Add chipotle chilies (optional). 

7. Add reserved chickpeas and remaining ½ tsp. salt and mash together with back of spoon until chorizo is cooked through and crispy, 5 - 8 minutes. Remove from heat.

8. Grill corn tortillias on hot grill pan until charred. 

9. Spread reserved crema over charred shells.

10. Top crema with chorizo mixture. Top with reserved cilantro leaves and green onion and serve with reserved lime wedges.

​ENJOY! And let me know if you make these. I know you're going to love them.

​This post was written by Susan Avello, Personal Chef at Lean Bean Chef Personal Chef Services in Dothan Alabama - offering , Personal Chef Services, Meal Planning,  Cooking Classes, Private Dinner Parties and Education on Healthy Eating.

 One thing I've learned over the years is that HEALTHY EATING looks different to most everyone. It truly is in the eye of the beholder. One might say healthy eating is about eating a Whole30 diet, another a Paleo diet, someone in the same family in the same home will say "No, it's about cutting out carbs. It's about the Keto diet." Am I wrong? 

But eating healthy is more than the current "fad" diet, it's about ridding our bodies of the foods that cause disease (for good) and replacing it with whole, fresh, nutrient dense foods that help fight disease and can even reverse the underlying cause of most disease, that being inflammation. The problem is, we want an easy fix. Something quick, not so painful, that will help us (quickly and painlessly) drop the weight and "look better" without really getting down to the nitty-gritty and doing what it takes to get healthy(er). 

Will it take effort? YES! Will it be painful? Maybe, especially in the transition, the beginning stages. But what have you done in life (worthwhile) that has ever been easy, without effort, without a little pain involved? Trust me, there is nothing I haven't done worthwhile, that hasn't involved stretching, pushing beyond the comfort zone and deciding "If I want something I've never had, I need to do something different" (aka, I've never done). It may take a little longer than normal, but believe me, you will see the payoff! IF you stick with it!

Wouldn't you rather be in charge of your health than living on medication just so you can get by, still not feeling well just so you can eat what you want, when and how you want? This makes no sense. I've never seen so much of this than I have since I moved back down South where people would rather take a pill and continue to eat poorly than to change their eating habits to rid themselves of the toxicity to get to the underlying problem.

If you haven't read my personal story on my journey to health from a cancer scare and how changing my diet improved my health please go HERE and take a moment to do so. You will find out I'm not just vomiting words here. I'm sharing my story to help YOU get healthy because I know it is attainable. It can be done if you're willing to do the work. ​

On Thursday, January 30, 2020 and on Saturday, February 1, 2020 I will be having a Cooking Class in Dothan Alabama at The Kitchen Showroom that will focus on Cooking and Eating Healthy in 2020. We will be going over what foods cause inflammation, the undercurrent for all disease process, how to replace those foods with healthy, whole, fresh nutrient dense foods to get us back on track and to even reverse our current health issues from food alone and the toxicity in our bodies. We will learn:

• What foods cause inflammation and how to replace these foods with better options
• Hands-on HOW TO cook creative, easy, delicious & healthy meals in a snap
• How to make your own salad dressings and sauces that are healthier than store bought
• How to keep from getting colds and the flu without a flu shot
• What foods to eat to lose weight without having to diet 
• AND MUCH MORE!

If you're ready to learn more about getting healthier or if you're still on the fence, this class is for you. Click the pick ABOVE and sign up today. Spots are limited and once they fill up, that's it! 

If you're preparing for Valentine's Day with or for your sweetie? Next month's Cooking Class in Dothan Alabama will be our Date Night Cooking Class ON Valentine's, Friday, February 14, 2020 where we will be making a four course French dinner with healthy ingredients, which will end with chocolate crepes. Head on over HERE to sign up for that. Limit (8) couples. 

I hope to see you soon at one of my upcoming classes. If you have any questions, please feel free to reach out to me. For now, MANGIA! ​

​​This post was written by Susan Avello, Personal Chef at Lean Bean Chef Personal Chef Services in Dothan Alabama - offering , Personal Chef Services, Meal Planning,  Cooking Classes, Private Dinner Parties and Education on Healthy Eating.

So a few weeks ago while I was shopping at Publix (which I do on a regular, almost every day - to be exact) I noticed on the clearance isle (sadly) that they had four bags of organic einkorn wheat marked down to $3.00 a bad. To which I had just said to my sweetie, "I sure wish I could get my hands on some more einkorn wheat and make some bread." As I used to be able to purchase it locally from my friends Greg and Carole Lolley at Mayim Farms in Opp, AL and I knew it was sure 'nuff organic and sustainable. You know, the good stuff. But since there wasn't a whole lot of folks around this small rural area of South Alabama asking for einkorn wheat (very unfortunate) they quit selling it (boo hoo) and I was only able to find it at Whole Foods in Montgomery which is quite the hike. 

Anywho, back to Publix and the clearance bags, I grabbed all four bags and sat them on my pantry shelf until things quieted down to where I had time to cook for myself. It's been quite the busy season the past few months (no complaints here) and now that it's slowing down a little, I pulled out a bag and decided to figure out the old bread maker and how to make einkorn bread in that. The past few times I've made it I've done so in the oven. I wanted to throw it in my bread maker and be done with it - go on about my day! HOOAH! Man, it came out perfect, though next time I will set the crust a little darker I think. It was a little nutty and delicious. The fam loved it! And it's so much cheaper than buying store-bought gluten-free bread. 

About Einkorn Wheat:
Since posting about my bread on Facebook I've had so many of you asking about einkorn wheat asking IS IT REALLY GLUTEN-FREE? Can I eat it if I have Celiacs? Well, here is the scoop!

Not all wheat gluten is created equal. I have talked about this in several of my talks where I discuss gluten and its effect on the body. Einkorn has an entirely different genetic makeup than modern wheat.  Modern wheat has been hybridized through years and years and millions and millions of $$$ in research.  The goal of hybridization has been to increase yields, fight against plant disease, pests, weather conditions, etc. and many are starting to wonder if this long history of hybridization is the explanation for the rising number of people with a high intolerance to gluten.

Einkorn differs from modern wheat in 3 important ways, all of which may contribute to gluten intolerance:

• Most modern wheat is a hybrid of many different grains and grasses. I explain it like this, when they genetically modified wheat, they inbred momma wheat with baby wheat and came up with a weirdo! (Okay, that's how I had to explain it to my dad when he asked why everyone is just now having gluten issues) And the thing is, the government had no restrictions on testing and allowed it to be released to the public. Now, we're all sick! 
• Einkorn has a 14 chromosomes, whereas modern wheat has a 42 chromosomes which changes the gluten structure
• Einkorn is considered more nutritious than modern wheat, based on the higher level of protein, essential fatty acids, phosphorous, potassium, pyridoxine, and beta-carotene.

Like two other ancient wheats, emmer and spelt, einkorn is a covered wheat. When most modern wheat is harvested, threshing separates the wheat (kernels) from the chaff (the outer coverings). Einkorn kernels remain within their coverings, so the wheat must be hulled after harvesting.

It's no wonder so many people today have found themselves "gluten intolerant" and become sick as a result of eating modern wheat. 

This being said, and me being gluten intolerant, I can eat einkorn wheat with no digestive issues at all. And it is said that only if your gut has healed from gluten issues should you then go back and try any gluten-free breads or einkorn wheat at that time. AND, it is not recommended you eat einkorn if you have celiacs disease. 

Where to buy:
I know that it can be challenging to find certain flours, etc. when shopping gluten-free, but as I said above, Publix will sometimes carry certain flours and other items and will certainly try to order them if you ask nicely. And, you can find them and Whole Foods, Fresh Market and Trader Joe's (if you're lucky to live in larger cities) and of course, there's always Amazon. Look for organic einkorn wheat and I would recommend Jovial foods. 

THE RECIPE:
Ingredients:

• ¾ cup of milk, warmed
• ½ cup of water, warmed
• 2 tablespoons butter, melted
• 1 tablespoon extra virgin olive oil
• 2 tablespoons sugar (or 2 1/2 tsp stevia)
• 1¼ teaspoons sea salt
• 4 cups all-purpose einkorn flour
• 1 ½ teaspoons active dry yeast

Instructions:
If you bake with a bread machine like me go ahead and set your custom cycle, or use the shortest cycle you have.  

BREAD MACHINE:

1. Add the liquids, fats, sugar, and salt to your loaf pan.
2. Place the flour on top of the liquids.
3. Make a shallow well in the center of the flour and add the yeast.
4. Set a custom cycle as follows (for those that do not have a custom cycle on your machine, please check your manuals to choose the cycle closest to the times we recommend): Set a custom cycle as follows: Preheat off, Knead 10 minutes, Rise 1: 45 minutes, Knead 2: 5 minutes, Rise 2: 30, Rise 3: Off, Bake: 50 minutes. Crust: medium or dark.  (*Omit second knead if setting is not available on your machine).
5. Once the cycle is complete, remove the pan from the machine and allow the loaf to cool for 5 minutes.

OVEN:

1. Preheat the oven to 375°F. Butter an 8½ x 4½-inch loaf pan.
2. In a large bowl, combine water, yeast, oil or butter, sugar or honey. Stir until creamy.
3. Measure the flour with a baking scale or spoon into a measuring cup, then add it on top of yeast mixture. Sprinkle the salt on top.
4. Mix with a spatula or wooden spoon until the flour is absorbed and you have a wet, sticky dough.
5. Transfer the dough back to the bowl and cover tightly with plastic wrap. Let rise for 45 minutes.
6. Transfer the dough to a lightly floured work surface. The dough will feel very sticky and wet, but try not to add more additional flour than what you have dusted the work surface with or you may find dry flour baked in the bread. Shape the dough into a loaf. A bowl scraper is a great tool to help with shaping the sticky dough.
7. Place in the loaf pan, cover with oiled or buttered plastic wrap to inhibit the plastic from sticking the dough. Let rise for 30 minutes. Remove the plastic wrap.
8. Bake for 40 minutes. Let cool completely before slicing.

It is much easier, IMHO, to throw this in your bread machine and set it - forget it, (if you have one) and go on about your day. Then come back to it and throw your lovely, yummy European butter on it and have at it! But, in case you don't I hope you won't let the process overcome you. It can seem a little daunting. Making bread is truly worth it in the end, I promise.

So, go ahead and loaf off, and tag me in your loaf so I can see your final product! 

​This post was written by Susan Avello, Personal Chef at Lean Bean Chef Personal Chef Services in Dothan Alabama - offering , Personal Chef Services, Meal Planning,  Cooking Classes, Private Dinner Parties and Education on Healthy Eating.

Last week I made this dressing for one of my client's - that      went on a Mediterranean "Roasted Cauliflower Salad" and let me say - this dressing was SPECTACULAR. So creamy, so fresh, so yummy! You could literally spoon it out with your fingers and eat it by itself if no one was looking. 

It's so easy to make and would be great on so many things like a Taco Salad - maybe take some Beyond Meat and mix it with your taco seasonings, add a little lettuce, chips, tomato, vegan cheese and top it with this?? Oh my! 

Or maybe, a Black Bean Quinoa and Corn Salad with cilantro and sliced avocado - yea! That's the ticket. You can pretty much use it on anything and it would be delicious. My client LOVED it. 

So I knew when I posted the photo on Facebook that folks would ask for the recipe and sometimes I find the time to jot them down, sometimes I don't and then have to go back and do so. 

That being said, I would love to share this deliciousness with you and just know you are going to love it! 

You're welcome :)

Creamy Avocado Dressing (Vegan, Dairy-free, GF)

Ingredients:

• 1 Avocado
• 1/2 - 3/4 cup non-dairy yogurt
• 2 tbsp fresh dill
• 1 - 2 tbsp fresh parsley
• 1 - 2 tbsp lemon juice
• 1/4 cup warm water (may need more)
• salt and pepper to taste

Directions: 

To make the dressing, chop avocado, place the avocado place in food processor. Add the yogurt, dill, lemon juice and water. Blend until smooth and creamy. You may have to add more juice or more lemon - play around until you get it to just the right consistency.  (The lemon juice will keep the avocado from turning - and this should keep in the fridge a couple of days). 
​

This post was written by Susan Avello, Personal Chef at Lean Bean Chef Personal Chef Services in Dothan Alabama - offering , Personal Chef Services, Meal Planning,  Cooking Classes, Private Dinner Parties and Education on Healthy Eating. ​

You know when you have those leftover odds and ends in the fridge that you can't bear to throw them away? That seems to be when I'm the most creative (in my own head). And this is how this recipe came about.

For several weeks now I've been toying over the idea of making carrot hummus of some kind. I really like hummus and have made regular chickpea/tahini hummus and have added a few things to mix it up here and there like this red beet hummus I've made a time or two. All you do really, is add a couple of roasted beets and, violia! It has never failed to be really delicious, not to mention A BEAUTIFUL FUCHSIA .

So I love carrots. LOVE them. I know they can be high in sugar but I don't eat much sugar and I can somehow get away with the way I process the sugar from carrots and from most fruit. I put carrots in almost everything like smoothies, muffins, etc. etc. So why not hummus? And, I saw that Publix had carrot hummus to which I'd rather make my own and add my own ingredients. Did I mention it is vegan, gluten-free and dairy free?

​So let's get to the recipe. 

When making hummus you need your base ingredient (carrots), some form of nut (I used raw cashews thinking that would be interesting and is what I had in the pantry), oil (I opted for grapeseed oil which I almost regretted until (hear me out) the end product - I thought I had ruined it but it worked, lemon juice (which I usually have on hand). 

HERE IS THE EXACT RECIPE AS I SCIENTIFICALLY BEGAN TO MAKE IT (LOL) with my taste buds.

Ingredients:
1 cup carrots (I had shredded)
1/2 cup raw unsalted cashews
drizzle of grape seed oil (as needed for consistency)
salt and freshly ground pepper (to taste)
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground turmeric
1 1/2 teaspoon lemon juice
1/2 tsp red curry paste
1/4 tsp red pepper flakes
1/4 tsp sriracha (add more for more heat)

Instructions:
Add your carrots and cashews in the food processor. I used my mini food processor cause it's the coolest thing since, well - since I can bake and slice my own gluten-free bread (HA HA). If you don't have one YOU NEED TO GET ONE - NOW! I suggest the Cuisinart! Once you grind these two, you'll have a semi-rough consistency. 

Start adding your drizzle of oil a little at a time. You're going to have to eyeball this and you'll start to notice a smoother consistency. Now, don't go all crazy with the oil. Just a little here and there because  you'll also be adding some lemon juice. NEXT, add the salt and pepper, your spices, and the remaining ingredients then mix well. 

NOTE: you can always add MORE heat but you cannot take heat out (well, kind of but it's not easy). So, a little heat, then if its not to your liking, add a little more and mix. I had to keep mine a little on the mild side though I LOVE spicy foods - just because I'm sharing with folks who do not like a lot of spice. 

In the end, it's delicious. I topped mine with some Chia seeds for a little decoration and served it with Gluten-free Beet Chips. You could serve it with carrots :) and it would be outstanding! 

Enjoy and let me know what you think - unless you totally hate it. Then I don't care to hear about it. 

Buon Appetito! 

It's that time of year again when we're finding PUMPKIN SPICE in everything we're eating. And is it just me or with every year that comes are we getting to see Pumpkin spice in the weirdest places? Like pumpkin spice vodka (okay YUM), pumpkin spice ice cream, tortilla chips, LIFE cereal with pumpkin spice, bark, pumpkin spice yogurt pretzels (SAY WHAT??), pumpkin smash smoothies (hmmm), pumpkin Oreo's (gross),  pumpkin hummus (okay that actually may be good), and even pumpkin spiced Greenies for our furry friends (that's just a marketing ploy right there). 

This time of year always gets me in the mood for baking. And while I love to cook and do so almost every day, I really enjoy taking time out to bake AND to try something new. Here lately, I've been looking into some creative VEGAN / GLUTEN-FREE treats because here in South Alabama you really can't find very of these at the local bakery or grocery store. And let's just admit it, it's way more fun to make it yourself AND you know what goes in it! 

I happened upon these delicious VEGAN / GLUTEN-FREE PUMPKIN BARS while I was looking for something to take to a local Habitat for Humanity annual dinner. I've been volunteering with them for a couple of years and love giving back to the local community. In fact, I taught two healthy cooking/educational classes this year to the up-and-coming homeowners. What an outstanding organization that helps so many people. And me being a healthy chef I couldn't walk in with a bucket of KFC and call it a day :) And while many of the attendees probably would prefer a bucket of chicken I happen to know that a few of the staff members are gluten-free and vegan. 

Let me say that though this is a fairly easy recipe but there are a couple of steps. And you do have to allow for resting time (in the fridge). But all in all, they turned out fabulous and very tasty! I took a few to a friend and she fell in love with them. I threw a few in the freezer and man, are they ever good frozen! 

They are the perfect substitute for your annual Thanksgiving dessert and especially an event you may be attending since they are in bar form and easier to manage than a piece of pie. 

The crust is an almond/coconut crust
and the whipped cream (which is totally
off the chain delicious) is simply made
of organic coconut cream, xylitol
and organic vanilla flavoring.

Trust me, you're going to love these.

Hey, and no one will ever know
they're VEGAN/GF unless you spill
​the beans. ​

Below is the picture of the final results when I plated them on a cake plate at the event. 

VEGAN / GLUTEN-FREE PUMPKIN BARS with Coconut Whipped Cream:
∙ Makes 12 Bars

Crust:

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/4 cup refined coconut oil, melted
• 1/4 cup maple syrup
• 1/2 tsp almond extract (or vanilla extract)
• 1/4 tsp salt

Pumpkin pie filling: 

• 2 1/2 cups pumpkin puree (homemade or canned)
• 1/2 cup full-fat coconut milk
• 3 tbsp cornstarch
• 1/4 cup maple syrup
• 1/4 cup coconut sugar (can sub organic cane sugar)
• 1/4 tsp salt
• 2 tsp pumpkin pie spice
• 1 tsp vanilla extract

Directions:

1. Preheat the oven to 350 degrees F and line an 8×8 inch pan with parchment paper
2. Add all the crust ingredients to a food processor and pulse until combined. The dough should be sticky when you press with your fingers. Add a bit more coconut oil if needed. 
3. Press the crust into the bottom of your pan and bake for 8-10 minutes. Remove from oven and let cool.
4. Add all the pumpkin pie filling ingredients to a food processor and blend until smooth and creamy. Taste the mixture and adjust if you prefer it a bit sweeter or if it's too sweet. 
5. Pour the filling into the pan and spread evenly.
6. Bake at 350 degrees F for 30 - 35 minutes. Remove and let cool, then transfer to the fridge to set for at least 2 hours.
7. Cut into squares and serve.

Coconut whipped cream:

• 1 can full-fat coconut milk
• 2 tsp vanilla extract
• 1 tbsp xylitol

Directions:
NOTE: Set a can of full-fat coconut milk (I used organic) in the fridge for at least 24 hours so it can separate. 

1. To make the coconut whipped cream, remove the can from the fridge and scoop out just the cream on top  (the cream and liquid will have separated in the fridge).
2. Add the vanilla extract and xylitol (a little at a time) and whip on high until smooth and the whipped cream forms soft peaks.
3. Add the whipped coconut cream to a piping bag and place back in the fridge for 30 minutes to firm up while the cupcakes cool.
4. Pipe onto the cupcakes right before serving. 

ENJOY!

Come back and let me know if you decided to make them and how it turned out. I'd love to hear from you!

This post was written by Susan Avello, Personal Chef at Lean Bean Chef Personal Chef Services in Dothan Alabama - offering Healthy Meal Prep, Meal Planning, Private Cooking Classes, Private Dinner Parties and Education on Healthy Eating. ​​​​

Last year around this time I stumbled a great new recipe concoction as a lot of us do simply because we're trying to clean out the refrigerator. You know what I mean? You've got a little of this, a dab of that and you think, "Why not?" Most of the time (okay 90%) it turns out to be a winner as with this Sweet Potato and Black Bean Chili (aka Autumn Chili) that I wrote about last October. 

You know, everyone (except me) has started to HOPE for cooler weather, we're anticipating heading out to the pumpkin patch and it's almost Halloween! We've been dying to start cooking with butternut squash, pumpkin and our fall veggies (cause most of the time I don't eat meat). I can live on veggies, legumes and the like but I occasionally have (clean) meat (with my sweet-lovin'-meat-eating-man). 

Anywho, I decided to make this chili last year with the ole "What I had in the fridge" theory, cause most of the time I'm cooking for others and sometimes forget to eat. That's right. I forget to eat. I'm always at the grocery store, the farmers markets, seafood markets for others and hardly have time (or make time) to plan my own meals these days. 

Well, in honor of this dish and it being Autumn and the fact that I'm headed to be a super star on local TV this week for a cooking segment, I thought I would remake this chili with a brand new name and share it here with you again. It's that delicious and super easy. You're welcome :)

It's the makings of a perfect vegetarian chili (you can live without meat for one meal) with butternut squash, sweet potatoes, tomatoes, carrots, corn and black beans. You'll be saying "What is this deliciousness in my bowl that does not include meat?" It's not your traditional chili, so get that out of your head right now. Go ahead, be adventurous. Step out on a limb. Try something out of the ordinary. You just may find you like something besides steak and potatoes. 

I admit sometimes I like to go out in left field and do something different. But this really did work. It was a little spicy from the turmeric and chili seasonings, yet the squash, carrots and sweet potato calmed it down, along with the sour cream. Of course if you're wanting to make this vegan, you'll want to skip the sour cream or add a dairy free version. I seared the corn at the last minute and threw that on for good measure. It seemed to give it another texture and flavor dimension as well. 

So, if you're feeling a little risky and want to try something super flavorful for Fall this is one great recipe you'll want to try! I hope you'll enjoy it as much as I did. And, it's so easy to make you can whip it up in no time. Don't forget to comment below and let me know if you're going to make it, or come back and let me know how you liked it or hated it, for that matter :)

​We'll see how the folks on TV like it! 

RECIPE

Ingredients:
1 small Butternut Squash (peeled and cubed)
1 Sweet Potato (peeled and cubed)
1 - 2 med Carrots (sliced)
(1) 14 oz can of Tomatoes with juice
(1) 14 oz. can of Black Beans (drained and rinsed)
(1) 14 oz. can of Corn (drained)
4 cups of veggie broth
1 Tbsp coconut oil
1 small - med onion (chopped)
1 clove of garlic (minced) more if you like garlic
1 tsp of cumin
1 tsp of coriander
1 tsp of turmeric 
1 Tbsp of chili powder

Top: with sour cream, cheese, and whatever - serve with tortilla chips.

Instructions:
Heat your oil in a medium to large dutch oven or soup pot, add your onion saute until translucent, then add garlic for about 5 minutes. Add your seasonings, cook this for about 2 - 3 minutes then add your veggies. Saute this for a few minutes then add your tomatoes, then your beans, then add your veggie stock and bring to a boil. Then turn down to a simmer and simmer for about 45 minutes to an hour, you don't want to overcook your veggies, you will want them to have a little crunch but to be cooked. While this is cooking, sear your corn in one tablespoon of butter (or coconut oil) on med to high heat to char it. Add your chili to bowl, your cheese, sour cream, and serve with tortilla chips or cracker. 

If you are lazy, you can opt to roast all the veggies with a little oil and salt in the oven at 425 degrees beforehand. Once the veggies are roasted, you can start the chili as above and then add the veggies at the last minute, then cook for about 20 to 25 minutes. You will get a nice roasted flavor but be careful not to overcook as your veggies may come out mushy when you put them with the stock and cook.  But, it still works either way. I chose the lazy way (ha ha). 
____________________________________________
This post was written by Susan Avello, Personal Chef at Lean Bean Chef Personal Chef Services in Dothan Alabama - offering Healthy Meal Prep, Meal Planning, Private Cooking Classes, Private Dinner Parties and Education on Healthy Eating. ​​​​