Busy days mean that one pot dishes are totally needed and appreciated. This is the last week before Spring Break and that means it is a crank out week. Lots of stuff to finish up, but I just keep telling myself I have it in the bag in order to gain sanity.
A cutting board and a big pot and me were totally Three Musketeer esque today in the kitchen.
Recipes where the inactive time beats out the active time are also completely appreciated.
Accompanied it with some veganized Trader Joe’s Corn Bread Muffins and it totally tastes like heaven (instead of the suggested mix-ins I used, 1/3 cup apple sauce, 1/2 cup oil and 3/4 cup soy milk bake at 350F for about 15 min). (Further note: Would reduce the oil a tad bit more).
But for the big pot of glory look no further:
Recipe: Adapted from The Effortless Chic
1 cup bell peppers, chopped
1 small butternut squash, peeled and chopped (2-3 cups)
4 garlic cloves, minced
2 tablespoons olive oil
ground sea salt
1 tablespoon chipotle chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
14-ounces canned diced tomatoes, undrained
1 can black beans
2 cups vegetable broth