These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by: SmallRecipe.com
Categories: Appetizer,Breakfast,Main Course
Total time: 25 minutes
Yield: 4
Ingredients:
| 1 can black beans |
| 1 can whole kernel corn |
| 2 cups cherry tomatoes (halved) |
| 1/4 cup diced red onion |
| 1 Tablespoon each rice wine vinegar and olive oil |
| 1/4 cup lime juice |
| 1/3 cup cilantro |
| Salt and pepper |
Steps:
- Add drained veggies and all other ingredients to a bowl.
- Mix well and serve.
Nutrition Facts:
Calories 245 kcal, ServingSize 1 serving
The perfect, hearty meal you can make ahead–and it’s Daniel Fast-approved!
Provided by: SmallRecipe.com
Categories: Main Course
Total time: 400 minutes
Prep time: 40 minutes
Cook time: 360 minutes
Yield: 4
Ingredients:
| 1 tbsp olive oil |
| 1 green bell pepper (diced) |
| 1 red bell pepper (diced) |
| 1 yellow bell pepper (diced) |
| 2 yellow onions (chopped) |
| 4 cloves garlic (minced) |
| 1 10 oz. package frozen spinach (thawed and drained) |
| 1 cup frozen corn kernels (thawed) |
| 1 medium zucchini (chopped) |
| 1 medium yellow squash (chopped) |
| 6 tbsp chili powder |
| 1 tbsp ground cumin |
| 1 tbsp dried oregano |
| 1 tbsp dried parsley |
| 1/2 tsp salt |
| 1/2 tsp ground black pepper |
| 2 14.5 oz cans diced tomatoes (with juice) |
| 1 15 oz. can black beans (rinsed and drained) |
| 1 15 oz. can garbanzo beans (rinsed and drained) |
| 1 15 oz can kidney beans (rinsed and drained) |
| 2 6 oz. cans tomato paste |
| 1 8 oz. can tomato sauce |
| 1 cup vegetable broth |
Steps:
- Heat olive oil in a large skillet over medium heat, and cook the green, red, and yellow bell peppers, onions, and garlic until the onions start to brown, 8 to 10 minutes.
- Place the mixture into a slow cooker. Stir in spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, salt, black pepper, tomatoes, black beans, garbanzo beans, kidney beans, and tomato paste until thoroughly mixed.
- Pour the tomato sauce and vegetable broth over the ingredients.
- Set the cooker on low, and cook until all vegetables are tender, 4 to 5 hours. If chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook an additional 1-2 hours.
Nutrition Facts:
Calories 179 kcal, Carbohydrate 31 g, Protein 6 g, Fat 7 g, Saturated Fat 1 g, Sodium 820 mg, Fiber 9 g, Sugar 9 g, UnsaturatedFat 5 g, ServingSize 1 serving