This past Saturday, the residents had a real treat when Wendy Lopez of Food Heaven Made Easy stopped by to give a nutrition and food demo. Wendy is a registered Dietitian based in the Bronx, who also runs a blog with her friend Jessica Jones, who is also a registered dietitian. Together they create healthy and nutritious recipes, many of which are featured in their book “28 Day Plant-Powered Health Reboot”. Wendy walked the participants through a recipe from for her one-pot chili, which is perfect for the fall season. We used tomatoes and jalapenos from the roof to make this delicious dish. The recipe is below:
- ½ medium onion, chopped
- 1 large tomato, cubed
- ½ medium red bell pepper, chopped
- 3 garlic cloves, minced
- ¼ cup carrots, chopped
- 1 jalapeno, de-seeded and chopped
- 1 tablespoon olive oil
- 2 ½ cups water
- 2 cups tomato sauce
- 15 ounces cooked black beans
- 15 ounces cooked chickpeas
- ½ cup uncooked quinoa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and cayenne pepper, to taste
In a bowl, combine the onion, tomato, red bell pepper, garlic, carrots, and jalapeno. Mix these ingredients together with a spoon. Then in a large pot, heat the olive oil and sauté the ingredients in the bowl for 5 minutes over medium heat. Once those ingredients are fragrant, add the water, tomato sauce, and all of the beans. If using canned beans, make sure you rinse them well before use to get rid of all that excess sodium.
Stir all the ingredients in the pot well, and proceed to add the quinoa, cumin, and chili powder. Cook for 30 minutes over low-medium heat, stirring the ingredients in the pot every 10 minutes. Once the dish is cooked, add salt and cayenne pepper, to taste.
The residents loved participating in the preparation of the dish and planned to make it on their own.