Three bean soup (kidney beans, black beans, chickpeas, sweet potato, yellow and red bell pepper, onion, canned tomatoes, dried parsley, Italian seasoning, adobo seasoning, and sriracha) with a side of guacamole and salsa.
White Bean Crock-Pot Chili: (vegan and gluten-free!)featuring hints of marjoram, sassafras, and pickled jalapeño, this tofu and northern bean chili is truly drool-worthy and incredibly easy to throw together. Get the recipe on The Cashew Chronicle.
You may or may not know but I am working on a new cookbook. One that involves cooking with coffee. Well, I’ve been testing out this Quinoa & Coffee Chili recipe for a while now and one can only eat so much chili, ya know? So I had to do something else with it. Baking it in a skillet with cornbread seemed like the perfect idea. It was!