Here we have it…a smoky, savory, protein-packed, hearty dish just in time for football Sunday, lazy Sunday, Sunday Funday or whatever Sunday you have planned.  It only takes a few simple ingredients and about 30 minutes to throw together.  The beans and greens are packed with iron, fiber, antioxidants, calcium and loads of other nutrients.  While, the smoked paprika, chipotle flakes and green chiles add a whole new level of flavor without overpowering the dish.  The combination of plant-powered ingredients is over-the-top delicious and equally nutritious.  Enough said.  Now, get to cooking already.

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SMOKY GREEN CHILE PINTO BEANS

Vegan, gluten free, dairy free

Recipe by Jentry Lee Hull adapted from The Full Helping

INGREDIENTS

  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1-15oz. can diced tomatoes
  • 1-15oz. can Hatch Green Chile Enchilada Sauce
  • 1-4oz. can Hatch Diced Green Chiles
  • 3 cups (2-15oz. cans) cooked pinto beans, drained and rinsed
  • 1 ½ cups (1-15oz. can) cooked black beans, drained and rinsed*
  • 1 tsp. smoked paprika
  • 2 tsp. chipotle pepper flakes
  • ½ tsp. cayenne pepper
  • 1 large bunch rainbow chard, sliced lengthwise (down stems) and cut into bite-sized ribbons
  • ½ to 1 cup vegetable broth
  • salt, to taste (if desired)

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METHOD

  • In a large pot over medium heat, water/broth sauté diced onion for about 5 minutes, or until onion is translucent and caramelized on the edges.
  • Add minced garlic. Cook for another minute.
  • Incorporate diced tomatoes, green chile enchilada sauce, diced green chiles, and beans. Stir and let simmer for about 10-15 minutes.
  • Add spices and rainbow chard. Cover with ½ to 1 cup veggie broth, depending on how soupy you like your beans.
  • Cover with a lid and let the liquid steam the chard for 2-3 minutes, or until chard is bright green.
  • Adjust seasoning to taste.
  • Transfer to serving dishes. Enjoy with rice, quinoa, potatoes, steamed veggies or tortillas.  Top with avocados, salsa or The Full Helping’s Tahini Drizzle.

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NOTES

  • I added black beans for color and antioxidants, but you can just as easily throw in more pinto beans or any other beans that float your boat.

Cheers!

Coach Jentry