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?The Bomb Nutty Bean Chili Bowl…cauliflower rice, roasted Brussels sprouts? I think the most valuable cooking lesson I have learned is to keep lots of different ingredients in your kitchen and play with them. Sometimes you will come up with an awesome dish! That’s how I made this one and my crew loved it so much they asked if I could make it at least twice a week. (I love playing with food way too much to make that sort of commitment ?!) Happy day lovelies.?
?Recipe: Heat 2 tbsp olive oil in large saucepan. Sauté 1 finely diced yellow onion until translucent (about 8 minutes). Add 3 minced garlic cloves, 1 tsp ground cumin, 2 tsp dried oregano, 3/4 tsp smoked paprika, 1/4 tsp chipotle powder
and sauté another 30 seconds. Add 3 tbsp tomato paste and mix well. Add 24oz diced tomatoes, 1 tbsp low-sodium tamari/soy sauce and about 1/8 cup water. Simmer 15 minutes adding more water if too dry. Remove from heat and add several turns black pepper and salt to taste. Transfer to blender and blend until almost smooth with some chunks remaining (optional). Return to saucepan and mix in 2-1/2 cups cooked beans of choice and 1/3 cup chopped toasted walnuts (optional). Serve with cilantro and chopped jalapeños. ? Recipe cilantro-lime cauliflower rice: chop florets from 1 large cauliflower into roughly equal-sized pieces. Pulse in food processor until rice-like texture. Sauté 1 finely chopped onion, 1 finely chopped shallot, 2 minced garlic cloves in 1 tbsp olive oil until fragrant. Add cauliflower rice and salt/pepper to taste. Add juice 1 lime and 1/4 cup chopped cilantro and sauté on high, stirring, until cauliflower quite tender.
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