Easy Pumpkin Chili

Ingredients

2 cloves garlic
1 yellow onion
2 Tbsp olive oil
1 lb. ground beef (I used turkey)
1 15oz. can kidney beans, drained
1 15oz. can black beans, drained
1 15oz. can petite diced tomatoes
1 15oz. can pumpkin purée
1/2 6oz. can tomato paste (5 Tbsp)
2 cups water

1 Tbsp chili powder
1/2 tsp smoked paprika
1 tsp ground cumin
1/4 tsp garlic powder
1/2 tsp onion powder
1/4 tsp freshly cracked black pepper
1 tsp salt

Instructions
Mince the garlic and dice the onion. Add the garlic, onion, and olive oil to a large pot. Sauté the onion and garlic over medium heat until the onions are tender (about 5 minutes).
Add the ground beef and continue to cook until the beef is browned and cooked through.
Add the kidney beans (drained), black beans (drained), diced tomatoes (with juices), puréed pumpkin, tomato paste, water, chili powder, smoked paprika, cumin, garlic powder, onion powder, pepper, and salt to the pot. Stir to combine.
Place a lid on top of the pot and allow the chili to come up to a simmer, stirring occasionally. Allow the chili to simmer for 30 minutes.
After simmering for 30 minutes, give the chili a taste and add salt if needed. Serve hot with your favorite toppings (sour cream, cheese, green onion, corn chips, etc.)

Mexican rice

 

1 1/2 cups white rice *
1/4 cup oil
1 teaspoon garlic , minced
1/4 medium onion , finely diced
1/4 cup tomato sauce , or 2 pureed tomatoes
2 teaspoons tomato bouillon granulated, or cubes

dash of cayenne pepper
3 cups water


Rinse the rice in a fine mesh strainer until the water runs clear. Set aside.
In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes).
Add tomato sauce, garlic, and diced onion to the pan. Stir. Add tomato bullion and cayenne pepper.
Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed. Remove from heat and allow to rest for 5 minutes before fluffing with a fork.

Instant Pot Refried Beans

1 pound dry pinto beans 2 cups
7 cups water
2 tsp kosher salt
oil for frying (avocado is my choice)


Ideas for add-ins while frying1 small yellow onion chopped into 1/4-inch dice
1 jalapeno cored, seeded, and finely chopped
3 cloves garlic minced (about 1 tablespoon)


1 teaspoon ground cumin
1 teaspoon dried oregano
1/8 to 1/4 teaspoon cayenne pepper
cheese
bacon


Place the pinto beans in a large colander. Rinse and pick them over. Put in Instant Pot with water and salt. Cook on high (manual) for 52 minutes. Let pressure release naturally
Saute with oil and add-ins, mashing and adding liquid as you go to get desired consistency.

Banana Oatmeal Pancakes

 Ingredients

• 2 medium ripe bananas (best when they have lots of brown spots)
• 2 eggs
• 1/2 cup unsweetened almond milk (I needed more milk - just used regular)
• 1 teaspoon vanilla extract
• 1 ½ cups old fashioned rolled oats, gluten free if desired
• 2 teaspoons baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• Olive oil, for cooking (I used avocado)

Instructions

• Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Let the batter sit in your blender while you heat your pan up.
• Lightly coat a griddle with coconut oil, vegan butter or olive oil and place over medium heat. Once pan is hot, add 1/3 cup of the batter to the griddle for each pancake and cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
• Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly then you need to lower the heat. I normally start on medium heat, then decrease to medium low later so that my pancakes don't burn. If at any point your griddle starts smoking, it means your pan is too hot.
• Wipe skillet clean and repeat with more oil and remaining batter. Makes 9 pancakes total. Serves 3, 3 pancakes each.

Sopapillas and Lemon Cream Cheese Bars

 

• 2 (8 ounce) packages original Pillsbury crescent rolls

• 2 lemons, zested and juiced, divide

• 2 (8 ounce) packages cream cheese, softened

• ½ cup white sugar

• 2 tablespoons butter, melted

• 3 tablespoons white sugar

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). 

2. Unroll 1 crescent roll dough; press into the bottom of the prepared baking dish, stretching to the edges.

4. Mix together lemon juice and 3/4 of the lemon zest in a large bowl. Beat cream cheese and 1/2 cup sugar into juice-zest mixture with an electric mixer until smooth and creamy; spread over crescent roll dough in the baking dish.

5. Unroll remaining crescent roll dough and place over cream cheese mixture, stretching to the edges. Brush melted butter on top. Mix together 3 tablespoons sugar and remaining lemon zest in a small bowl; sprinkle over melted butter.

6. Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Chill for an hour in fridge for easier cutting.

SOPAPILLAS

• 2cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
• 2packages (8 oz each) cream cheese, softened
• 1 1/2cups sugar
• 1teaspoon vanilla
• 1/2cup butter, melted
• 1tablespoon ground cinnamon

(1 cup sugar in cream cheese mixture with vanilla, remaining 1/2 cup sugar with cinnamon for topping)