I’m TOTALLY giddy right now.
Yesterday was the last call of our first Group Health Coaching series.
We did it.
We created a community.
We changed peoples lives.
We stood in our purpose.
I couldn’t be more proud of these women and their commitment to themselves than I am right now. Makes my heart race and can feel a pressure building up behind my eyes. Being apart of this group has changed my life just as much as it has changed theirs. What a gift.
The best part. . . there doesn’t need to be any sappy goodbyes BECAUSE most of them are now signing up for level TWO!!!
<heart’s racing even faster>
The support boxes are almost ready to be sent out to the NEXT level 1 group, which started last week – another amazing group!
In support [hence the name above] of this course, Bob’s Red Mill has graciously donated several full size bags of quinoa and black beans.
My freezer should be an ad for Bob’s. There’s probably 20 + different flours & starches lining the entire space. Oh that and our coffee canister – keeps it fresh.
While I was working on a few recipes with grains and beans for the group, I just had to share this one with you all.
Yeah, so it’s not your typical “chili”. . .
It’s a warm, hearty stew/chili that’s comforts you after a long day, gives you feel good energy and won’t leave you dissatisfied.
I like it because you get the sweetness from the sweet potatoes, protein from the quinoa and good carbs from the beans. It’s a package deal, if you ask me.
Since my husband won’t go near sweet potatoes, I ended up freezing half the batch and then enjoyed the rest as leftovers that next week.
This could also be a great option to serve for the super bowl, especially if anyone’s vegetarian. Speaking of super bowl, here are a few other options.
Black Bean, Sweet Potato & Quinoa Chili
- 1 tablespoons olive oil
- 1 small sweet onion, chopped
- 4 garlic cloves, chopped
- 1 tablespoon chili powder
- 1 tablespoon ground coriander
- 1 teaspoon cumin
- 1 14.5-ounce can fire-roasted tomatoes [with juice]
- 1/2 pound dried black beans, rinsed
- 5 cups water
- 1 teaspoon kosher salt
- 2-3 cups sweet potato, peeled, and cut into cubes
- 1/2 cup quinoa
- Sour cream
- Grated cheese
- Fresh cilantro
In a large pot over, warm olive oil over medium-high heat.
Add onions and cook until soft and they begin to brown – stir often, about 6-8 minutes.
Add garlic; stir 1-2 minute. Sprinkle chili powder, coriander, and cumin over; continue to stir for about 1 minute.
Stir in tomatoes, black beans and add 5 cups water.
Bring to boil, reduce heat to low, cover and simmer until beans are tender, about 2 hours – stirring occasionally
Season with salt and freshly ground black pepper.
Stir sweet potatoes and quinoa and simmer uncovered over medium-low heat, just until potatoes are tender – about 30 minutes.
Season to taste with salt and pepper.
Serve with sour cream, cheese, cilantro, etc. and/or toasted bread with a little butter ~ Enjoy!
Makes about 5-6 servings
*gluten-free *dairy-free *vegetarian
February 1 2012