Super Healthy and Super Easy Vegetarian Chili

2 large onions, diced
4 celery stalks, chopped
2 cups chopped collard greens or kale
1/2 cup quinoa
1 15 oz can chickpeas, drained and rinsed
1 15 oz can kidney beans, drained and rinsed
1 15 oz can black beans, drained and rinsed
1 28 oz can diced tomatoes
2  4oz cans diced green chile peppers
1-2 T chili powder
2 tsp garlic powder
1 tsp cumin
hot mexican chili powder, to taste
salt and pepper, to taste
water, as needed

• In a large stock pot, saute onions, celery, tomatoes, and chiles in some vegetable broth
• Add spices and heat while stirring occasionally for 10 min
• Add quinoa, beans, and kale
• Simmer for at least an hour

Creamy African Sweet Potato Stew

2 large onions, sliced into half rings
3 carrots, diced
4 stalks celery, diced
6 cloves garlic, minced
3 sweet potatoes, cubed
2 cups vegetable broth
1 cup water
1 28 oz can diced tomatoes (no salt added)
2 T onion soup mix
1 tsp salt, or to taste
1/4 tsp black pepper
2 T peanut butter or sunbutter
1 cup almond milk, or lite coconut milk
1 15 oz can chickpeas, drained and rinsed
2 cups frozen chopped spinach or kale

• Combine all ingredients in a large pot
• Bring to a boil
• Simmer for 30 min- 1 hour, until vegetables are soft

Meatless Moroccan Stew

1 onion, chopped
6 cloves garlic, minced
1/4 tsp ground ginger
1/4 tsp ground cinnamon
2 tsp sweet paprika
Dash of cayenne pepper (or more, to taste)
A few pinches of saffron, crushed (optional)
salt and pepper, to taste
1 medium/large eggplant, cubed
2 medium zucchini, chopped
1 14 oz bag shredded cabbage
1 28 oz can/box chopped or crushed tomatoes
1 1/2 cups cooked chickpeas
1/4 cup fresh parsley, chopped
6 cups vegetable broth
1-2 cups water

• Saute onions and garlic in a bit of vegetable broth, until soft
• Add spices and heat for another minute
• Add eggplant and 4 cups of vegetable broth
• Bring to a boil, lower the heat a bit and boil for 15-20 min
• Add zucchini, cabbage, tomatoes, chickpeas, and 2 more cups of broth
• Bring to a boil and add the parsley and 1 cup of water
• Simmer for 30 more minutes
• Add more water and salt if needed
• Serve over angel-hair pasta

Cauliflower Potato Lentil Soup (Family Favorite!)

2 T soy sauce
1 T lemon juice
3 onions

8 cloves garlic, minced
16 oz mushrooms, sliced (8oz canned)
1 red pepper
6 carrots, peeled and chopped
(2 parsnips, peeled and chopped)
6 stalks celery peeled and chopped
3 large potatoes, peeled and diced
1 cup dried red split lentils
1 can chickpeas 
1 24 oz bag of cauliflower, defrosted and drained
1-2 tsp salt
black pepper, to taste
1/2 cup fresh parsley, chopped (2 T dry)
2 cups kale, chopped
2.5 L hot water (10 cups)

• In a large pot, saute onions and  garlic in some vegetable broth.
• Add in the carrots, parsnip, celery and potatoes and cook for about 5 minutes stirring occasionally.
• Slowly pour in hot water,one cup at a time. 
• Add in lentils and stir. 
• Bring to a boil, and reduce heat to a simmer.
•  Add in the cauliflower and spices, lemon juice and soy sauce
• Cover and cook for another 30-45 minutes.  

Sweet And Spicy Chipotle Chilli

1 onion, chopped
4 garlic cloves, minced
1 28 oz can chopped tomatoes
1 cup soaked kidney beans or 1 15 oz can kidney beans, drained and rinsed
4 medium sized sweet potatoes, cut into chunks
1/2 T chili powder
1 tsp liquid smoke
1 tsp oregano
1 tsp basil
McCormick chipotle chile pepper, to taste
1 1/2 cups vegetable broth

• Saute onions and garlic in vegetable broth or water, until soft
• Add tomatoes and spices and heat for 15 more minutes
• Add remaining ingredients and bring to a boil
• Simmer covered until beans are soft, about two hours
• Add more chipotle chile pepper, if desired, for an extra spicy dish
• Serve over rice