When I say this is the BEST bean chili I’ve ever made, I’m not kidding! This time instead of just adding things a little bit here and there, I actually measured the ingredients so I could share with my “little adapts” community. Everything from the taste to the texture made this a very versatile chili (I mean I love chili, but I don’t want to eat chili every night!) We used the leftovers for tacos (almost felt like I was eating a beef taco to be honest), cold bean dip with chips, and a perfect protein source for my “Little Adapts Bowls”. It’s so easy to make this recipe in a large pot or crock pot first thing on a Sunday and you’ll have food all week long. Don’t forget to tag me in your creations – enjoy!

The Best Bean Quinoa Chili

 

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Prep time

20 mins

Cook time

6 hours

Total time

6 hours 20 mins

 

Author: Little Adapts By Jax

Serves: 8 -10

Ingredients

• 1 can pinto beans
• 1 can black beans
• 1 can chickpeas
• 1 can lentils
• ½ cup of uncooked quinoa or 1 cup of cooked quinoa
• 18 oz vegetable or bone broth
• 1 cup water
• 1 pepper diced
• ¼ red onion diced
• 2 cans of diced tomatoes
• ½ can of tomato sauce
• 2 tbsp hot sauce or sriracha
• 1.5 tsp chili powder
• 1 tsp paprika
• 1 tsp cumin
• S+p to taste
• Red chili flakes to taste

Instructions

1. Dice red onion and peppers (and cook quinoa if you want to cook it ahead of time).
2. Throw all ingredients into a large pot or crock pot (making sure to drain + wash all beans before throwing into pot.)
3. If you're making the recipe with uncooked quinoa, you'll want to keep the heat on medium to high for the first 20 to 30 minutes until the quinoa cooks through and expands. I would check it periodically as you may have to adjust according to the pot or crock pot you're using. Once that happens, you can bring the temperature to low to continue simmering the chili for the next 4 to 5 hours.
4. If you're using cooked quinoa, you can just keep the heat on low for 5 to 6 hours.
5. Make sure to stir the chili every so it doesn't burn as well as taste in case you would like to any more spices.
6. Serve with greens + avocado - enjoy!

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This cold raw pasta dish is perfect for those hot summer nights as your main meal or as a side dish to any meal! I created the cashew basil ranch dip based on what I had in my apartment one night and because I was tired of using the same dressings/oils and spices I use on a regular basis. If you don’t have the ingredients on hand for the ranch dip, you can always stick with 3 tbsp avocado oil, salt + pepper to taste, and ½ tsp dried or fresh basil and it will still be amazing. Also, note that you can use any veggies you have in the fridge as this is meant to be easy and convenient – Enjoy!

Cold Raw Veggie Pasta Salad

 

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Prep time

20 mins

Cook time

10 mins

Total time

30 mins

 

Author: Little Adapts By Jax

Serves: 4

Ingredients

• 1 box Banza pasta
• 1 cup of chopped broccoli or cauliflower (small florets)
• 1 diced pepper
• ½ english cucumber cut into quarters
• 1 golden beet diced or 3 small radishes
• 1 diced avocado
• ½ finely diced red onion
• 4 handfuls of dark leafy greens
• ½ cup pumpkin seeds
• 4 tbsp chia seeds
• Pepper to taste

Instructions

1. Cook Banza pasta according to the box and drain + cool.
2. Chop all veggies and throw into large bowl.
3. Add in pumpkin seeds, avocado and dark leafy greens and toss.
4. Add in cooled Banza pasta and add in 1-2 tbsp of cashew basil ranch dressing (recipe below). Then toss until well mixed.
5. Serve with fresh ground pepper and 1 tbsp of chia seeds. Enjoy!

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Cashew Basil Ranch Dressing

 

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Prep time

10 mins

Cook time

2 mins

Total time

12 mins

 

Author: Little Adapts By Jax

Serves: 4

Ingredients

• 1 cup raw cashews (*Note: You will need to soak the cashews in water for up to 30 minutes if you don't have a high speed blender.)
• ½ cup water
• 1 tbsp lemon juice
• 1 clove of garlic or ¼ tsp garlic powder
• ¼ cup diced onion
• 1 handful of fresh basil or 1 tbsp dried basil
• 1 tbsp apple cider vinegar
• S+p to taste

Instructions

1. Place the cashews, water, lemon juice, garlic, apple cider vinegar and red onion into a high speed blender or food processor. Start slow and then increase speed until everything is well combined for about 30 seconds or so.
2. Then add in fresh basil and salt + pepper to taste and then pulse in. Taste the mixture and add more as needed.
3. Enjoy! Keep in the refrigerator for up to 7 days in a closed container.

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Tired of cooking in the kitchen in this heat? Try this shrimp ceviche over arugula that is light, cool + packed with flavor and nutrients. The only cooking required is the shrimp (which you can ditch if you buy pre-cooked and frozen shrimp that only needs to be thawed). Enjoy!

Shrimp Ceviche Over Arugula

 

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Prep time

20 mins

Cook time

15 mins

Total time

35 mins

 

Author: Little Adapts By Jax

Serves: 2-3

Ingredients

• ½ cup cooked or frozen and thawed shrimp
• ½ english cucumber diced into quarters
• ½ container of cherry tomatoes cut in half
• 1 yellow pepper diced
• ½ cup diced red onion
• 1 avocado diced
• 2 tbsp apple cider vinegar
• 2 tbsp olive oil
• S+P to taste
• ¼ of lemon
• ¼ of a lime
• 1 bag of arugula

Instructions

1. Cook shrimp on stove top fully until pink or thaw out frozen shrimp. Cut off tails and add to large bowl.
2. Dice all veggies and toss them in the bowl with the shrimp.
3. Add in apple cider vinegar, olive oil, s+p, lemon and lime and toss until everything is evenly coated.
4. Serve over arugula or bed of leafy greens and enjoy!

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I was really in the mood for meatballs and buffalo sauce so I came up with this easy, convenient recipe I think you will love!

Vegetarian Buffalo Meatballs

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Author: Little Adapts By Jax

Serves: 25

Ingredients

• 1 can rinsed and drained black beans
• 2 tbsp olive oil
• ½ cup white onion diced
• 2 cloves garlic
• ½ tsp black pepper
• ¼ tsp sea salt
• ½ tsp nutritional yeast
• 3 tbsp buffalo sauce
• 1 egg or flax egg
• 2 cups diced broccoli, golden beats, yellow + red peppers, + mixed super greens
• ½ cup of finely chopped pumpkin seeds
• 1 cup almond flour

Instructions

1. Preheat oven to 350 degrees F.
2. Dice ½ cup of white onion and 2 cups of mixed veggies + greens.
3. Heat olive oil in a pan on medium-low heat and sautée onions, veggies, greens, s+p, and nutritional yeast until onions are golden. Add in minced garlic.
4. Transfer the cooked veggies to a Vitamix or food processor. Then add in black beans and buffalo sauce. Pulse to mix everything while still keeping it chunky.
5. Add in chopped pumpkin seeds to mix in until combined.
6. Add in almond flour to combine but make sure the mixture is not pureed.
7. Lastly, add in 1 egg (or if you’re vegan you can use 1 flax/chia egg (1 tbsp flax or chia seeds plus 3 tablespoons boiling water, whisked together)).
8. If your batter is too dry, add in 1 tbsp of water at a time. If the batter is too wet, add in 1 tbsp of almond flour at a time.
9. Roll meatballs into small to golf ball size meatballs and bake for 25 - 30 minutes until golden brown.
10. Cool for 10 minutes and serve with drizzled buffalo sauce + dairy-free ranch over greens or pasta. Enjoy!
11. *Note: You can substitute other sauces or spices for the buffalo if you would like different flavored balls. You can also use any mix of veggies in the balls depending upon what's in your fridge!

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