Red Chili & Orange Mash

Описание: Red Chili & Orange Mash
Servings: 4
Red Chili
Ingredients
2 cans beans (about 4 cups)
3 cups tomato sauce
1 cup water
1 medium onion, chopped
2 medium carrots, diced
2 celery sticks, diced
2–3 tablespoons tomato paste
Chili Spice Blend:
2 tsps chili powder
2 tsps cumin
2 tsps onion powder
2 tsps garlic powder
1 tsp paprika
1 tsp salt (or less if your beans contain salt)
• For Garnish:
• Fresh cilantro
• Lime or lemon wedges (optional)
Instructions
• In a large pot, add all chili ingredients: beans, tomato sauce, water, onion, carrots, celery, tomato paste, and all spices.
• Stir well to combine.
• Cover and cook on medium-low heat for 30 minutes, stirring occasionally.
• When the chili thickens and the vegetables are tender, stir in fresh cilantro and a squeeze of lime or lemon before serving.
Orange Mash (Butternut & Sweet Potatoes)
Ingredients
1 medium butternut squash
2 medium sweet potatoes
Mash Spice Blend:
1 tsp chili powder
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1/2 tsp paprika
½ tsp salt
Instructions
• Cut the butternut squash in half lengthwise and remove the seeds.
• Trim the ends of the sweet potatoes, leaving the skins on.
• Place both the squash halves and sweet potatoes in a baking dish. Cover tightly with foil or a lid.
• Bake at 350°F (175°C) for about 40 minutes, or until fork-tender.
• Remove from the oven and let cool slightly.
• Scoop the cooked butternut squash from its peel into a large bowl.
• Peel the cooked sweet potatoes and add them to the same bowl.
• Add all mash spices and mash until smooth and creamy.
• Add a splash of water or plant milk if needed for a softer texture. Taste and adjust seasoning as desired.
Assemble & Store
• Spoon a layer of the orange mash into each bowl or meal-prep container.
• Top with the red chili.
• Garnish with cilantro and a squeeze of lime, if desired.
• Store in airtight containers in the refrigerator for up to 4 days. Reheat before serving.
Optional Toppings
• Diced avocado or guacamole
• yogurt or sour cream
• Crushed tortilla chips
• Extra cilantro or green onions
Meal-Prep Tips
• Let the chili and mash cool completely before sealing containers.
• Store separately if you prefer to mix them fresh when reheating.
• Add toppings right before eating for the best flavor and texture.
• Keeps up to 4 days in the fridge or 2 months in the freezer (thaw overnight before reheating).


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