Looking for a vegetarian dish that is both healthy and delicious? Look no further because this Chipotle Pumpkin Black Bean Chili is a sweet and savory dish that is a must-try! The thickness of this chili mixed with numerous seasonings will make it seem like a “comfort food” when in reality it’s actually full of nutrients, making it a healthy, nutritious meal. This recipe calls for not one, but TWO tomato-based products—canned diced tomatoes and tomato paste—providing you with double the nutrition content associated with tomatoes. Once you saute the vegetables, add the tomato products, protein of choice, seasonings, and garnish with green onions, you will have yourself a heart-warming dish in no time!
What’s so special about canned tomato products? They contain lycopene, which is a plant compound (carotenoid) that gives tomatoes their vibrant red color and when it’s cooked into meals, the nutritional value is increased. In this recipe, a healthy fat (olive oil) is mixed into the pot, which increases the nutritional value of the dish because studies have shown that consuming tomato products with a healthy fat enables you to achieve maximum health benefits. When you increase the amount of tomatoes in your diet, you are also reducing your risk of certain diseases and cancers due to the positive correlation between lycopene and health benefits. In addition to its numerous health benefits, canned tomato products are easily accessible and affordable for the general public. They have a long shelf life, which enables you to stock up your pantry and reduce your grocery store runs—especially when time is of the essence. So make sure to grab some canned tomato products on your next trip to the market and create a delicious meal that your whole family is guaranteed to enjoy!
Put the power of a zesty tomato rice to work in this delicious, fiesta Chipotle Tomato Rice Power Bowl, filled with piquant flavors, such as chipotle, kale, black beans, avocados, sweet corn, cilantro, and an herbal dressing. This meal-in-a-bowl is great for meal prepping for the week, packing away in lunchboxes, or creating build-your-own dinners for the whole family.
This Chipotle Tomato Rice Power Bowl calls upon a great foundation of zesty tomato rice, then builds upon it with Latin-inspired toppings, such as greens, black beans, corn, avocados, pumpkin seeds, and tomatoes.
Check out Sharon Palmer’s Facebook Live with Tomato Wellness on how she makes this recipe here.
Yield: 4
Chipotle Tomato Rice POWER Bowl
This Chipotle Tomato Rice Power Bowl calls upon a great foundation of zesty tomato rice, then builds upon it with Latin-inspired toppings, such as greens, black beans, corn, avocados, pumpkin seeds, and tomatoes.
Ingredients
Chipotle Tomato Rice:
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 ½ cups medium grain brown rice, uncooked
1 15-ounce can crushed tomatoes
3 cups water
1 vegetable broth bullion cube
½ teaspoon chipotle powder or seasoning
½ teaspoon salt (optional)
Toppings:
2 cups kale, chopped
1 15-ounce can black beans, rinsed, drained
1 cup frozen sweet corn, thawed
1 cup cherry tomatoes, halved
1 small avocado, sliced into 8 slices
1 bell pepper (orange, yellow, red, or green), thinly sliced
¼ cup pumpkin seeds
½ cup vegan ranch dressing (may choose Southwest or Chipotle flavor)*
Add brown rice and toast it for 2 minutes, stirring.
Add crushed tomatoes, water, bullion cube, chipotle seasoning, and salt (optional).
Stir well, cover with a lid, and bring to a simmer. Cook over medium heat about 1 hour, until liquid is absorbed and grains are tender. May add additional water to replace water lost to evaporation as needed.
To make Chipotle Tomato Rice Power Bowls:
Place one-fourth of the rice (a scant 1 cup each) into 4 individual serving bowls (or meal prep containers). Note: May serve rice hot, warm, or chilled in this recipe, as desired.
Top each bowl of rice with: ½ cup chopped kale; 1/3 cup black beans; ¼ cup corn; ¼ cup cherry tomatoes; 2 slices avocado; ¼ bell pepper; 1 tablespoon pumpkin seeds; 2 tablespoons vegan ranch dressing.
Serve immediately.
If you’re looking for other delicious recipes, check out some of our favorites:
Mushroom Blendability Recipes Courtesy of the Culinary Institute of America and the Mushroom Council. – See more at: http://mushroominfo.com/mushroom-chipotle-chili/#sthash.DWKcS8IQ.dpuf
Ingredients
4 POUNDS MUSHROOM AND MEAT BASE
3 TABLESPOONS VEGETABLE OIL
2 CUPS YELLOW ONION, DICED
1 TABLESPOON GARLIC, MINCED
2 EACH POBLANO GREEN CHILIES, SEEDED AND DICED
2 TABLESPOONS JALAPEÑOS, SEEDED AND MINCED
⅓ CUP CHILI POWDER
1 TABLESPOON CHIPOTLE CHILIES IN ADOBO, MINCED
2 TABLESPOONS GROUND CUMIN
2 TABLESPOONS OREGANO, DRIED
1×16 OZ CAN CRUSHED TOMATO WITH LIQUID
1X 12 OUNCE BOTTLE LAGER BEER
KOSHER SALT TO TASTE
BLACK PEPPER, FRESHLY GROUND TO TASTE
Instructions
SEASON THE MUSHROOM AND MEAT MIXTURE WITH SALT AND PEPPER AS NEEDED.
HEAT THE OIL IN A PAN OVER MEDIUM TO HIGH HEAT. ADD THE ONIONS, GARLIC AND CHILIES TO THE PAN AND COOK OVER MEDIUM HEAT, STIRRING FROM TIME TO TIME, UNTIL THE MIXTURE IS TENDER, ABOUT 12 – 15 MINUTES. ADD THE HERBS CHIPOTLE, AND SPICES AND SAUTÉ FOR 5 MINUTES THEN ADD THE MUSHROOM MEAT BLEND AND STIR TO MIX WELL. ADD THE BEER AND TOMATOES TO THE PAN AND BRING TO A SLOW SIMMER. COVER THE POT AND COOK OVER VERY LOW HEAT OR IN A 325 DEGREE OVEN FOR 1 HOUR. CHECK THE CHILI PERIODICALLY, STIRRING AS NEEDED.
TASTE FOR SEASONING AND ADJUST AS NEEDED WITH MORE CHILI POWDER, SALT AND PEPPER.THE CHILI SHOULD BE VERY FLAVORFUL AND THE LIQUID SHOULD BE GREATLY REDUCED AND THICKENED. SERVE THE CHILI.
We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!
Crimini & Pork Meatballs with Chipotle Tomato Sauce
Serves: 10
Recipe from Mushroom Info This mushroom and meat mix will give your meatball unique flavor and extra serving of veggies. – See more at: Crimini and Pork Albondigas (Meatballs)
Ingredients
MEATBALLS
1 TABLESPOON VEGETABLE OIL
1 ½ POUNDS WHOLE CRIMINI MUSHROOMS, QUARTERED
1 CUP WHITE ONION,
SMALL DICE ½ CUP ROASTED POBLANO PEPPERS
SMALL DICE 1 POUND RAW PORK
3 TABLESPOONS LAWRY’S SALT FREE MEXICAN SEASONING
½ TEASPOON MCCORMICK CULINARY COARSE MEDITERRANEAN SEA SALT
1 OZ. THINLY SLICED GREEN ONION
1 ½ CUPS PANKO BREAD CRUMBS
2 LARGE EGGS
CHIPOTLE TOMATO SAUCE
1 TABLESPOON VEGETABLE OIL
½ CUP WHITE ONION, MINCED
½ POBLANO PEPPERS, MINCED
1 TABLESPOON LAWRY’S SALT FREE MEXICAN SEASONING
½ TEASPOON MCCORMICK CULINARY CHIPOTLE PEPPER
2 CUPS CHICKEN STOCK, UNSALTED
3 CUPS TOMATO SAUCE, NO SALT ADDED
1 CUP CRUSHED TOMATOES
2 TEASPOONS LAWRY’S SALT FREE LEMON PEPPER
1 TEASPOON SUGAR
¼ CUP RED WINE VINEGAR
1 TABLESPOON FRESH CILANTRO, ROUGHLY CHOPPED
Instructions
TO MAKE THE SAUCE: HEAT OIL IN A POT. SAUTE ONION AND PEPPER UNTIL ONION BEGINS TO CARAMELIZE. ADD SEASONING AND STIR UNTIL FRAGRANT. STIR IN CHICKEN STOCK, TOMATO SAUCE AND CRUSHED TOMATOES. USE A HAND BLENDER TO BLEND MIXTURE UNTIL SMOOTH. STIR IN LEMON-PEPPER, SUGAR, VINEGAR AND CILANTRO. TASTE AND ADJUST SEASONINGS AS NEEDED, AND REFRIGERATE OR WARM ON LOW HEAT UNTIL NEEDED. TO MAKE THE MEATBALLS: PREHEAT A CONVECTION OVEN TO 350°F. HEAT OIL IN SAUTÉ PAN AND COOK MUSHROOMS UNTIL BROWNED, APPROXIMATELY 6-8 MINUTES. REMOVE MUSHROOMS FROM PAN. ADD ONIONS AND COOK UNTIL LIGHTLY CARAMELIZED, APPROXIMATELY 6-8 MINUTES. COMBINE MUSHROOMS, ONIONS AND ROASTED PEPPERS IN A FOOD PROCESSOR AND PULSE UNTIL MIXTURE IS FINELY MINCED. ALLOW MIXTURE TO COMPLETELY COOL IN FRIDGE. COMBINE COOLED VEGETABLE MIXTURE WITH PORK, SEASONING, SALT, PANKO CRUMBS AND EGGS. MIX WELL TO EVENLY COMBINE. SCOOP OUT 30 MEAT BALLS AND ROUND BY HAND. PLACE MEATBALLS ON A SHEET PAN LINED WITH PARCHMENT PAPER. BAKE MEATBALLS FOR 15 MINUTES OR UNTIL AN INTERNAL TEMPERATURE OF 155°F IS REACHED. REMOVE FROM OVEN AND COMBINE WITH CHIPOTLE TOMATO SAUCE.
We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!
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