Tag Archives: kidney beans

Spiced Red Kidney Beans & Cabbage with Coconut Milk

Spiced Cabbage & Kidney Beans with Coconut Milk

The inspiration for this came a year or two ago from a small Jamaican restaurant here in Montreal. I was with my friend Erin, and we ordered a vegetarian plate that had 3 dishes on it, and a roti to share. One of the dishes on the plate was something like this. I don’t know exactly how they made it, but this is my version, from what I remember. I do remember that we both thought it was delicious.

I have searched the internet many times to try and find a Jamaican recipe or any Caribbean recipe that is something along these lines, but with no luck. So as usual, I freestyled it. I quite like my version. I have made it several times dating back to soon after I first tried it at the restaurant, but have never shared it.

The combination and amount of spices can definitely be played with. I have used canned beans, because it makes for a relatively quick and easy meal to make. If you think about it though, I recommend using dried beans. Continue reading

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Vegetarian Bean Chili

Chili is one of those dishes that has the ability to please meat eaters and vegetarians alike. Meat eaters often seem to be happy eating vegetarian chili if it is a good one. It is also a great warming winter meal, and although we are getting closer to spring we are still in the dead of winter. As I look outside at the moment the snow is coming down. Chili sounds great.

This vegetarian bean chili is a seriously hearty chili. I mean serious. Black beans, red kidney beans, chickpeas and lentils. It’s got it all. I also used sun dried tomatoes and parsnips which you don’t usually see in chili. The reason I thought of adding sun dried tomatoes was because I was using tomato passata and not diced tomatoes since I didn’t have any on hand.

I highly recommend grinding your own spices if you can. This ensures you are getting the most flavour out of your spices. When spices are ground they start to lose flavour. So imagine the difference in flavour between spices you just ground and the pre ground spices that have been in your spice drawer/cupboard for who knows how long. You see my point? It really does make a difference. You can grind your own spices with a mortar and pestle or with a spice grinder. There is something very satisfying about the process of grinding spices with a mortar and pestle. Continue reading

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Chili con Verdes

Chili con verdes with quinoa cornbread

Nothing like a big bowl of spicy chili to warm you up on a winter’s day.  This is a healthy but delicious twist on the chili a lot of people are used to.  How do yo take something that is amazing and make it even better.  Throw some greens in of course.  Hence the name, Chili con verdes.  I chose kale to greenify this chili. Oh baby.

Serves 4-6


3 tablepoons extra virgin olive oil
2 medium onions, finely chopped
1 celery stick, finely chopped
2 large carrots, diced
2 medium parsnips, diced
1 red pepper, diced
1 medium zucchini, cut in small chunks
3-4 large kale leaves, stems removed, leaves roughly chopped
2 cloves of garlic, finely chopped
2 whole dried chip peppers, chopped
1 teaspoon mustard seeds
2 teaspoon cumin seeds
1 tablespoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon cocoa powder
1 cinnamon stick
salt and pepper
4 cups pureed tomato
3 cups cooked red kidney beans
1 1/2 cups cooked chick peas
1 tablespoon chia seeds
1 cup water – use more if chili is too thick

optional: a few sprigs of fresh coriander, leaves picked and chopped – for garnish


1. To make your chill powder grind the chili peppers, 1 teaspoon of cumin seeds, oregano, and paprika in a mortar and pestle or in a coffee/spice grinder.

2. Add olive oil to large pot with remaining 1 teaspoon of the cumin seeds and the mustard seeds.  Cook on medium-low for 1 min until seeds begin to pop.

3. Add your all chopped vegetables except the zucchini and kale with cocoa powder, cinnamon stick, chili powder and good pinch of salt and pepper to the pot and sauté on medium for 10 minutes until vegetables begin to soften.

4. Add kidney beans, chick peas, and tomato puree.  Bring to a boil, reduce heat to low and simmer for 30 mins.

6.  Add chia seeds, zucchini and 1 cup water. Cook for another 20 mins.

7. Add chopped kale leaves and remove from heat.   Let sit for 10 minutes before serving.  Kale leaves will become a beautiful vibrant green colour.

8. Serve in bowls and garnish with chopped cilantro if that’s your thing.  Serve with rice or even better homemade cornbread.


Throw those greens in!



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