This recipe is not for the faint of heart, in regard to spiciness, that is. The chipotle is what gives it the kick and the awesome smoky flavor.
1 large baked sweet potato cubed
1 lb Beyond Meat Crumbles
1 cup cubed butternut squash
2 cans organic garbanzo or black beans (drained)
1/2 pound fingerling potatoes
5 medium tomatoes, diced
1 cup sliced fresh mushrooms
2 cups water or vegetable broth
1/2 cup cooked kale
1 cup of cooked quinoa
1/2 cup onions
1/4 cup sliced red pepper
1/4 cup yellow or green pepper
4 cloves crushed garlic
1 large sprig of rosemary
1 7oz can of chipotle sauce (key ingredient, don’t substitute)
1 7oz can of tomato sauce
1/8 tsp cayenne pepper
1/2 tsp sea salt
1 tbsp cumin 1
/2 tsp turmeric
4 tbsp extra virgin olive oil
1 cup cubed zucchini added last minutes of simmering
Heat large dutch oven and add olive oil. To olive oil add, onion, peppers, garlic, mushrooms, potatoes and tomatoes and saute til onions are translucent. Add to this mixture, cumin, turmeric, salt and cayenne pepper, chipotle and continue to stir.
Start to add other vegetables: squash, garbanzo beans, rosemary sprig and water. Bring to a boil. Simmer for 30-40 minutes or until veggies are tender crisp, not soggy. Add cooked quinoa, sweet potato and zucchini in the last 10 minutes.
Try not to overcook your veggies. Serve with dollop of sour cream, fresh baked bread or tortilla chips. Carnivore Variation: If you live with a carnivore, like I do, cook ground beef or cubed sirloin in a separate pot and add some of the vegetable stew.
My husband just raved over this dish and scarfed it down with tortilla chips.
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