But seriously. This Avocado Crema is the most insanely delicious sauce.

Creamy avocado, tangy lime, spicy jalapeño, garlic, cilantro, and a handful of cashews thrown in for even more creaminess – I mean, it’s called “crema” after all, so I couldn’t not.

To make this versatile, full-of-flavor avocado sauce, simply whip all of the ingredients together in your blender or food processor, then adjust the water and salt to your preference. I use a high-powered blender (Vitamix for the win!) and it’s perfect.

Vegan avocado crema seriously ups the ante of so many culinary situations. It adds an element of creamy that I find to be missing in a lot of vegan dishes.

I serve this avocado crema with all kinds of Mexican-inspired and southwestern dishes – dip in your quesadilla (especially this chipotle butternut + black bean goodness), drizzle over tacos, add a generous dollop to your black beans and rice … so SO good.

Print

Vegan Avocado Crema

Just a few simple ingredients come together to create this luxurious, full-of-flavor situation. Use it to dress up burrito bowls, tacos, and as the ultimate quesadilla dipping sauce.

Course sauce

Cuisine American, Mexican

Keyword avocado, cashews, cilantro, garlic, jalapeno, lime

Prep Time 5 minutes minutes

Servings 6

Author Kare

Ingredients

• 2 large limes, zested and juiced you want about 1/4 cup of juice. Because lime juiciness can really vary, if you're not sure about how juicy your limes are, you may want to grab a couple extra just in case.
• 1 medium ripe avocado pitted and flesh scooped
• 1 jalapeno pepper, seeds removed for more heat, keep a few (or all!) of the seeds
• 1/4 cup fresh cilantro
• 1 medium clove garlic
• 1/4 cup raw cashews
• 1 tsp kosher salt plus more to taste
• 1 cup water + more until you reach your desired thickness

Instructions

• Add all ingredients to a food processor or high-powered blender. Note for those using a lighter blender: I recommend soaking the cashews in boiling water for 20 minutes first and mincing the garlic before adding it.
• Blend until entirely pureed, about one minute.
• Add more water, a couple tablespoons at a time, until the sauce is as thin as you want. Some people like more of a sour cream consistency with their crema, I like mine a smidge thinner so that I can drizzle it easily.
• Taste and add more salt if desired.

Nutrition

Serving: 12servings

The post Vegan Avocado Crema appeared first on Kitchen Treaty.

1. Folks eat it on New Year’s Day for luck, peace, and prosperity in the coming year.
2. It’s traditionally made with black-eyed-peas, rice, and bacon or ham. Obviously, this version does not have the meat. But it’s still delicious!

In fact, this version breaks tradition in a couple of ways. I mean, as we’ve discussed, it’s vegan, so that makes it pretty clear that it’s not your typical Hoppin’ John. It’s also cooked in the Instant Pot, which I’m pretty sure – I mean, I’m no historian – was not something that was available in the 1800s.

So what is this Instant Pot Vegan Hoppin’ John all about?

Deliciousness! I promise. And trust me, I’ve tried whipping up a few different vegetarian Hoppin’ John recipes over the years, and none hit the spot. Until last New Years’ Day, when my family really thought that this version nailed it. And so, this New Year’s, I’m sharing it with you!

This Hoppin’ John is hearty, savory, and a little smoky, with the teensiest touch of heat.

It’s truly a meal-in-one, with veggies, black-eyed peas, and rice. And it all cooks up in the Instant Pot. Boom! Or something like that. I’m not really a “boom” person but it felt right to say right there.

Moving on.

So, first, you cook up your black-eyed peas. Please start from dried and don’t even consider canned! Canned ones, in my opinion, don’t hold a candle to dried – and it’s not too much extra work to cook up the black-eyed peas in the Instant Pot. Plus, it’s an opportunity to infuse so much flavor into those bad boys! Cook up those beans with smoked paprika, onion, garlic, bay leaves, and a strip of kombu. Kombu, in case you were wondering, is dried seaweed that supposedly helps reduce the, er, gassier properties in legumes. But I add it for the nice hit of umami flavor it contributes.

The, you drain the peas, reserving a bit of the cooking liquid. Wipe out your Instant Pot and saute some veggies. Add the black-eyed peas, some rice, and broth. Set your Instant Pot at 15 minutes and go work on your list of resolutions.

And then just scoop into bowls, garnish liberally with scallions and parsley, and there you go!

Folks often serve Hoppin’ John with collard greens and maybe even some cornbread. I support both of these ideas.

Happy New Year!

(more…)

The post Instant Pot Vegan Hoppin’ John appeared first on Kitchen Treaty.

With bubbly, hearty vegetarian pumpkin chili topped with a golden lid of buttery pumpkin cornbread, we’re talking double the pumpkin goodness!

Some recipes are really, really stubborn. As in, it takes a lot (a looooottttt) of attempts to get it just right.

This pumpkin chili cornbread bake definitely dug its heels in. First, the cornbread wouldn’t cook all the way through. So I halved the cornbread portion of the recipe, while also working on perfecting the pumpkin chili part – but then the cornbread didn’t have much taste after being halved. Why? I don’t know! It was the same exact recipe!

So then I tested cornbread recipes until I got the flavor, moist-factor, and, you know, got it to actually bake through.

It might take me awhile to look back at this recipe without seeing an entire October dedicated to developing the recipe, instead of recalling its Halloween-perfect, totally-awesome-for-fall vibe.

I mean really, stubbornness isn’t a terrible thing. I can be stubborn. My guy’s stubborn. Our kid … yeah. Stubbornness leads to tenacity and drive, right? I mean, I’m not sure I’ve ever heard of a tenacious casserole though.

At least not until now.

The truth is, I really love this Pumpkin Chili Cornbread Bake. I set out to create a one-dish dinner of pumpkin chili with the must-have cornbread situation baked right on top. And as long as I was going to pumpkin town, I thought, why not make it pumpkin cornbread?

It pleases me to no end that this recipe uses exactly one standard-size can of pumpkin puree – one cup of it goes into the chili, the rest goes into the cornbread. Yes!

The chili is a quick stovetop version, borrowing its flavor profile from this pumpkin red lentil chili. We’ve got chili spices but we’ve also got some cinnamon and cocoa powder (trust me), plus, of course, lots of pureed pumpkin which adds a nice sweet note, nutrients galore, and a wonderful thick texture.

And then the cornbread! Moist thanks to pumpkin, a bit sweet due to the brown sugar, a bit of cinnamon and a hint of cloves just to make sure it stays firmly in fall town. But then we have jalapeños. Because they’re cute and a bit of heat is always nice.

Print

Pumpkin Chili Cornbread Bake

Fall’s favorite dinner, pumpkin chili, cooked up casserole style with a layer of glorious pumpkin cornbread baked right over the top. The perfect cornbread-to-chili ratio, right here!

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Author Kare

Ingredients

Pumpkin chili:

• 1 tablespoon olive oil
• 1/2 medium yellow onion diced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 14-ounce can fire-roasted petite diced tomatoes
• 1 14-ounce can cooked black beans, drained and rinsed
• 1 14-ounce can cooked kidney beans, drained and rinsed
• 1 cup pumpkin puree not pumpkin pie filling (here’s how to make your own)
• 1 jalapeno pepper seeded and diced small
• 1 tablespoon cocoa powder
• 1 teaspoon kosher salt

Pumpkin cornbread:

• 1/2 cup pumpkin puree there should be just enough left in the can from the chili
• 1/2 cup unsweetened almond milk or cow’s milk
• 3 tablespoons canola oil
• 3 tablespoons dark brown sugar
• 1 egg
• 3/4 cup stone-ground yellow cornmeal
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• Pinch ground cloves
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 jalapeno pepper sliced into coins (optional)

Assorted optional toppings:

• More fresh jalapeno peppers
• Sour cream or vegan sour cream
• Fresh cilantro

Instructions

• Preheat oven to 375 degrees Fahrenheit.
• Make the pumpkin chili. To a medium pot over medium-low heat, add the olive oil. When hot, add the onion. Cook, stirring occasionally, until translucent. Add the chili powder, cumin, cinnamon, and cloves and cook, stirring constantly, for another minute. Add the tomatoes, beans, pumpkin, jalapeno, cocoa powder, and salt. Stir to combine. Bring to a simmer, stirring occasionally, then remove from heat.
• Prepare the pumpkin cornbread. In a medium bowl, whisk together the pumpkin, milk, oil, brown sugar, and egg. Place a sifter over the wet ingredients and add the cornmeal, flour, cinnamon, cloves, baking powder, baking soda, and salt. Sift together over the wet ingredients (if there are any larger particles of cornmeal remaining, just pour it in.)
• Use a wire whisk to combine the ingredients, switching to a wooden spoon or spatula/scraper if needed and mixing just until incorporated and no more.
• Pour the chili into a 2.5- to 3- quart baking dish (I use a 13″x9″ dish). Pour the cornbread over the top, carefully spreading to the edges. Arrange jalapeno slices on top if desired.
• Bake 35-40 minutes, until cornbread is cooked through – check by inserting a toothpick into the cornbread and if it comes out clean, you’re good.
• Scoop out individual servings and pass assorted toppings around the table if desired.

Notes

Vegan option:

The chili is already vegan. For the cornbread portion, use almond milk and omit the egg. Voila! Vegan!

The post Pumpkin Chili Cornbread Bake appeared first on Kitchen Treaty.

We live at the edge of a fertile valley where several farms operate. My favorite of the bunch is a mostly u-pick operation with a small farm stand for those lazy people (me) who don’t really ever feel (me) like picking their own (me).

By the time the end of summer rolls around, I’m down there nearly every other day – snatching up ears of corn, crisp early apples, and pint after pint of cherry tomatoes. Because as much as I try, I’m not sure I’ll ever get my garden to produce as many tomatoes as we can eat around here.

Tomato season here in the Seattle area isn’t for another couple of months, but I have to say, I’ve been thinking about it lots. Often. Constantly. Possibly obsessively.

This Easy Cherry Tomato Pico de Gallo is one of my favorite things to make with those juicy-sweet farm-fresh tomatoes in all those glorious late-summer colors. But the great thing about cherry tomatoes? Those that you find in grocery stores usually have lots of flavor too!

Whether it’s now or later, this salsa is super easy to throw together. Just cut the tomatoes in half (quarter the giant ones) and throw them in a bowl with onion, jalapeno pepper, cilantro, a generous squeeze of lime juice, and a couple pinches of salt. Done and done.

This easy homemade pico de gallo is equally good on a chip as it is topping a burrito bowl or scooped along side a couple of scrambled eggs. Or, heck, grab a fork and eat it like a salad. I won’t judge.

(more…)

The post Easy Cherry Tomato Pico de Gallo appeared first on Kitchen Treaty.

I used to hate on cauliflower.

As a long time broccoli lover, it always just seemed like its not as tasty white cousin to me who happened to also cost like twice as much. So I never bought it.

Then all these cauliflower crazes started appearing. First it was pizza crust (um, what?!) then cauli-bites all sauced up with buffalo sauce became a thing, next thing you know people are mashing it up and calling it faux mashed potatoes. I really thought the world had gone mad.

Then, a few years ago, I did a Whole30 and I finally caved to the mashed cauliflower thing. And guess what? I didn’t hate it. In fact, mixed with some creamy coconut milk, garlic and herbs, it was pretty darn delicious (funny what your brain deems delicious when you’re off sugar for a month).

Slowly but surely, after that, cauliflower started making some guest appearances in my diet. If we were dating, I’d call this the I’ve yet to introduce him to my family, but I kinda really like the guy stage.

Now I’m at the point where it’s sneaking its way into all sorts of meals, most recently, this Lightened-Up Queso Fundido.

If you’ve ever had the real dish at a Mexican restaurant, you know queso fundido is decadent beyond words. Hot, gooey cheese upon cheese upon more cheese and it’s of course, insanely delicious. It’s also a clogged artery waiting to happen.

With cauliflower as the base and about one third of the cheese you’d normally use, this lightened up queso fundido transforms into a dish you can feel a little bit better about eating.

Good news is it’s not like your cheese dip went and got all vegetable-y on you either. The cauliflower flavor kind of just blends into the background so you definitely still get that gooey cheese factor that’s pretty much the backbone of a good queso fundido.

Plus, with an optional chorizo topping, it’s easy to customize for meat-eaters and vegetarians eating together. Just top the carnivores’ portions with a bit of spicy chorizo and they’re good to go.

Cauliflower, I apologize. All those wasted years, it was me, not you.

Print

Light Queso (Creamy Cauliflower & Cheese Dip)

A lightened-up queso fundido with only 1/3 the cheese! All the creamy cheesiness you love of the classic Mexican dish, made healthier with a hidden veggie boost.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Author Kare

Ingredients

• 1/2 head cauliflower florets about 4 cups
• 2 medium cloves garlic
• 1/4 cup milk + a little more if needed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons butter
• 1 small yellow onion diced
• 3 ounces pepper jack cheese shredded (about 3/4 cup)
• 2 ounces mozzarella cheese shredded (about 1/2 cup)
• 1 ounce queso fresco crumbled (about ¼ cup)
• Tortilla chips for serving

Topping options:

• Cooked chorizo for the carnivores
• Sliced jalapenos
• Diced tomatoes
• Crumbled queso fresco
• Cilantro

Instructions

• Preheat oven to 425 degrees Fahrenheit.
• Place cauliflower florets in a large skillet or pot with a cover. Fill with water until the entire bottom of the pan is covered. Bring to a boil. Cover and cook until fork tender, 5-7 minutes. Drain water and transfer cauliflower to a food processor fitted with the s-blade or a high-powered blender.
• Add garlic, milk, salt, and pepper to the food processor or blender along with the cauliflower. Process until completely smooth, scraping down the sides as needed. Add a little more milk if necessary to get things moving. Set aside.
• Place butter in a 10-inch cast iron skillet over medium heat. Add onions and cook until softened, 2-3 minutes. Add the cauliflower mixture to the skillet and reduce heat to low. Add cheeses to the skillet and mix until well combined.
• Transfer the skillet to the oven and bake for about 15 minutes until top starts to turn golden brown and bubbly. You may want to finish it off with 1-2 minutes under the broiler for extra golden brown goodness.
• Remove from oven and finish with your favorite toppings. Serve warm with tortilla chips.

The post Light Queso (Creamy Cauliflower & Cheese Dip) appeared first on Kitchen Treaty.

It’s the perfect comforting, hearty dinner for any time of year, but we especially love it in the winter months. This black bean soup is the epitome of comfort in a bowl!

It’s one of those accidentally-vegan recipes – one that everyone will love, regardless of its meatless, dairy-less status. Perfect for feeding mixed-diet folks.

One of the things I like best about this recipe is that it makes a pretty large amount. I like to freeze half of it for an easy meal down the road. Just let it cool completely, ladle into a gallon-size freezer bag, label, and freeze flat. Voila! Instant future dinner.

Make this black bean soup it by cooking dried black beans from scratch, or use canned – either works!

If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!

Print

Vegetarian Black Bean Soup

Creamy black beans pureed with cumin, jalapeno, and lime … yum. This super-easy soup is so simple to put together, you’ll want it in your weeknight dinner rotation forevermore.

Course Main Course

Cuisine American

Keyword soup

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 252kcal

Author Kare

Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion diced
• 1 teaspoon dried oregano
• 6 large cloves garlic minced) (about 2 tablespoons
• 1 tablespoon ground cumin
• 1 jalapeno pepper seeded and minced
• 4 (15-ounce) cans cooked black beans, undrained
• 1 (28-ounce) can fire-roasted diced tomatoes (can also use whole tomatoes)
• 4 cups low-sodium vegetable broth
• 1/2 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste
• 2 tablespoons fresh lime juice about 1 juicy lime

Optional toppings:

• Fresh-sliced jalapeno
• Fresh cilantro
• Chopped scallions
• Chopped avocado
• Diced tomatoes
• Cheddar cheese or vegan cheese
• Sour cream or vegan sour cream
• Your favorite hot sauce

Instructions

• Set a large pot over medium heat. When hot, add the olive oil. Add the onion and oregano and saute, stirring occasionally, until the onion is translucent, about 5 minutes.
• Add the garlic and saute, stirring occasionally, for another minute. Add the cumin, pepper, beans, tomatoes, vegetable broth, 1/2 teaspoon salt, and 1/8 teaspoon pepper. If using whole tomatoes, break them up with a spoon.
• Increase heat to high to bring to a boil, then lower heat to a simmer. Cook uncovered until thickened, about 25 minutes.
• Remove from heat and let cool until safe to handle. Transfer 6 cups to a blender and puree. Return to soup and stir to combine. (You can also remove 6 cups from the soup and use an immersion blender to puree that half of the soup, if you prefer).
• Return to medium heat until reheated throughout. Add lime juice. Taste and add additional salt and pepper if desired.
• Serve with optional toppings.

Notes

Serving suggestions:

Serve with quinoa or cilantro rice (both have been suggested by readers and sound delicious!)

Adapted from Bon Appetit

Nutrition

Calories: 252kcal | Carbohydrates: 44g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Sodium: 1117mg | Potassium: 697mg | Fiber: 16g | Sugar: 4g | Vitamin A: 434IU | Vitamin C: 12mg | Calcium: 118mg | Iron: 5mg

The post Black Bean Soup appeared first on Kitchen Treaty.

You know I have to start off a black-eyed peas post with a little Black-Eyed Peas. Where are the Black-Eyed Peas these days, anyway? And Fergie for that matter? I’m kind of missing her.

I’m digressing, hard. I will say, though, that I know exactly where the black-eyed peas are – the ones in this Jalapeno Black-Eyed Pea Hummus, at least.

I’m way, way too stoked about this black-eyed pea hummus recipe. For years, I’ve been determined to eat black-eyed peas at New Year’s. They’re supposed to bring good luck, after all! I’ve tried several renditions of Hoppin’ John, and I could barely choke down a couple of bites every time. Not my cup of tea.

So this year, I thought, why not see if I can puree these bad boys into something more palatable? Hummus it was; jalapenos needed to happen, too. Plus, the peppers kind of look like coins. Bonus luck?! (My daughter also thinks they look like animal faces. I, too, see a panda in the top slice and a cute puppy in the second. Is it just us?)

I do love this hummus. It actually tastes very similar to classic hummus, with just a smidge more earthy flavor thanks to the black-eyed peas. The jalapeno gives it a little kick and the cilantro cools it down a bit. Addictively dippy.

The black-eyed peas will, I hope, bring you luck. The jalapenos will bring spiciness. Both welcome in the new year, if you ask me!

Happy New Year!

More Hummus Recipes

• Simple & Easy Classic Hummus
• Pumpkin Hummus
• Big-Batch Make-Ahead & Freeze Hummus
• Loaded Roasted Red Pepper Hummus
• Green Hummus
• Olive Hummus
• Roasted Beet Hummus
• Sunbutter Hummus

Print

Jalapeno Black-Eyed Pea Hummus

A fun twist on classic hummus, with lucky black-eyed-peas in place of the chickpeas. Spicy jalapenos add the perfect touch of heat!

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Author Kare

Ingredients

• 1 15-ounce can black-eyed-peas, drained, but reserve the liquid (you may also want to reserve a tablespoon or so of the black-eyed peas for garnish if desired)
• 1/3 cup tahini
• 1-2 fresh jalapenos seeded and roughly diced (more or less to taste)
• 3 tablespoons freshly-squeezed lemon juice
• 2 medium garlic cloves minced
• 1/2 teaspoon salt plus more to taste; I prefer kosher salt
• 2 tablespoons – 1/4 cup fresh cilantro to taste
• 1/2 teaspoon cumin
• Optional garnishes: fresh cilantro sliced jalapenos, black-eyed peas, a drizzle of olive oil

Instructions

• Add black-eyed peas, tahini, jalapenos (start with less then add more if more heat is desired), lemon juice, garlic, 1/2 teaspoon salt, cilantro, and cumin to the pitcher of a high-powered blender or to the bowl of a food processor fitted with the S-blade. Puree until smooth, adding the reserved liquid as needed to keep everything moving. Taste and add additional jalapeno pepper, cilantro, and salt, if desired.
• Spoon into a bowl and smooth the top. Scatter on optional garnishes, if desired, and drizzle with olive oil. Serve with pitas, pita chips, veggies, or whatever else you like to dip in hummus!
• Keeps refrigerated in an airtight container for 3-4 days.

The post Jalapeno Black-Eyed Pea Hummus appeared first on Kitchen Treaty.

What do you do when you’ve a hankering for black bean soup, but you only have half the amount of black beans you need? You make up a new recipe, that’s what. And you also get to use the word “hankering” – bonus!

If black bean soup is awesome, black and white bean soup is bound to be awesome too, right? Well, maybe it’s not a guarantee … but I kind of think this Jalapeno Black Bean & White Bean Soup is, indeed, awesome. And I hope you do too.

This is basically a version of my favorite black bean soup recipe (that I have yet to share – criminal, I know), but with half the black beans swapped out for white. The result? Something somehow richer, and definitely creamier, than its predecessor.

I’ve had a run of weak jalapenos lately, so this time, I put the whole thing in, seeds and all. It was the perfect level of heat for us. Tread lightly if you’re wary of too much heat, though. Perhaps start with the flesh and a couple of seeds. Or, if you love the heat, just go all in. You can always cool it down with a dollop of sour cream (vegan if you like), after all.

The toppings are a must. Sour cream, cheese if you do dairy (or a vegan cheese, even, if you don’t), creamy avocado, and/or cilantro. Yes please.

It’s a black and white issue: this soup is tasty!

Sorry. I couldn’t help myself.

(more…)

The post Jalapeno Black Bean & White Bean Soup appeared first on Kitchen Treaty.

Table of Contents

• Why You’ll Love This Strawberry Salsa
• Strawberry Salsa Ingredients
• How to Make It
• How to Serve Strawberry Salsa

• Jump to Full, Printable Recipe
• Read Reviews & Comments

Why You’ll Love This Strawberry Salsa

Sweet, juicy, tart strawberries with a big hit of lime – both by way of zest and juice – could not pair more perfectly with the bite of red onions, mild jalapeno heat, sultry cilantro, and a sprinkling of salt and pepper. For us, this scrumptious stuff is the perfect summer staple.

Strawberry Salsa Ingredients

• Strawberries – Fresh, in-season strawberries are amazing in this salsa! Remove the hull and dice them.
• Jalapeno pepper – One fresh pepper, diced. Include the seeds if you like a lot of heat!
• Red onion – For a crisp and colorful bite.
• Lime – Include both the zest and juice for maximum lime flavor.
• Cilantro – A must in salsa!
• Salt & pepper – to taste.

How to Make It

All you do is mix all the ingredients together. Add more salt and pepper if you like, and enjoy!

How to Serve Strawberry Salsa

I’m partial to straight up tortilla chips for this strawberry salsa. It’s also excellent in any application where you would use traditional tomato salsa.

Print

Strawberry Salsa

This simple fruit salsa recipe bursts with juicy flavor. Just 5 ingredients to pure joy in a bowl!

Keyword strawberry salsa

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Calories 179kcal

Author Kare

Ingredients

• 1 pint strawberries hulled and diced (about 2 cups)
• 1 jalapeno pepper seeded and diced (about 1/4 cup) (include seeds for more heat)
• 1/2 small red onion diced (about 1/2 cup)
• Zest and juice from 1 medium lime about 1 teaspoon zest and 2-3 tablespoons lime juice
• 1/4 cup chopped fresh cilantro
• 1/4 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste

Instructions

• Add all ingredients to a medium bowl and stir gently to combine. Taste and add more salt and pepper, if desired. Serve.
• Keeps refrigerated in an airtight container for 2-3 days.

Nutrition

Serving: 1g | Calories: 179kcal | Carbohydrates: 43g | Protein: 4g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 591mg | Potassium: 863mg | Fiber: 11g | Sugar: 26g | Vitamin A: 480IU | Vitamin C: 300mg | Calcium: 94mg | Iron: 2mg

The post Strawberry Jalapeno Salsa appeared first on Kitchen Treaty.

I might be biased, but seriously, this Slow Cooker Black Bean & Mango Caribbean Chili is top-notch. I’ve made my share of chili recipes (and adore every single one of them, being a chili fiend and all) – but in my book, this one is right up there with the best of them. It’s just different enough to be special, yet familiar enough to qualify as serious comfort food.

What makes this vegetarian Caribbean chili so different? Well, it’s Caribbean! Okay, so it’s not actually Caribbean, but it’s infused with Caribbean-influenced goodness. Black beans and peppers, for one. And we’ve got mangoes, of course, along with (yup) golden raisins thrown in. Trust me. The fruit adds this wonderful sweet contrast that melds wonderfully with the savory components.

And then there are the familiar chili spices – chili powder, cumin, even some smoked paprika. But then we’ve got cinnamon and allspice. And it so, so works.

I never thought I could be quite so excited about chili, but seriously. New fave right here.

I’d like to thank my Crock Pot. I couldn’t have done it without you! And black beans – from scratch or canned. Oh, and mangoes! You’re the secret ingredient, my friend!

Okay, so I need to work on my acceptance speech.

(more…)

The post Slow Cooker Black Bean & Mango Caribbean Chili appeared first on Kitchen Treaty.