Dreena Burton, author of 5 cookbooks and mom to 3 plant-powered kids!
As a mom of 2 who typically frown at eating anything green I was excited to check out Dreena Burton’s Plant-Powered Families with over 100 kid-tested, whole foods vegan recipes.
Dreena has written five bestselling cookbooks charting her journey as a plant-powered cook and at-home mother of three. Always passionate about creating nutritious recipes, she is an advocate of using the “vegan basics” to create healthy, delicious food for the whole family.
A wonderful collection of mouth watering recipes for everyone, vegan or not.
Dreena also includes tips for pleasing picky eaters (that’s my 2 kids), whipping up DIY staples, packing school lunches and more. There’s also an awesome section on prepping your kitchen plant-power.
Dreena gives you tools and tips to plant power your family.
With mouth-watering, vegan recipes like this Smoky Bean Chili and many others, (e.g., Thick N’ Hearty Tomato Sauce, Red Lentil Hummus, Oatmeal Banana Bites, and Sticky Almond Blondies) it’s no wonder that Dreena has garnered the praise of plant based all stars, athletes, doctors and best selling authors.
You can order your own copy of Plant Powered Families here.
I’ve made many batches of chili over the years. This kid-friendly plant-based version draws on smoked paprika for a spicy essence that isn’t too hot.
- 1–2 tablespoons plus ¾–1 cup water, divided
- 1½–2 cups diced onion
- 1½ cups diced green and red bell pepper (3/4 cup of each; see note)
- ½-¾ cup diced celery
- ½ cup diced carrot
- 1¼ teaspoons sea salt
- 4–5 cloves garlic, minced
- 1-1½ tablespoons mild chili powder
- 1½ teaspoons dried oregano
- 1 teaspoon dry mustard
- 1 teaspoon smoked paprika (see note)
- 1–2 pinches cinnamon
- Dash of crushed red pepper flakes or hot sauce to taste
- Freshly ground black pepper to taste
- 1 can (28 oz) or box (26 oz) crushed tomatoes
- 1 can (14 oz) chickpeas (see note)
- 1 can (14 oz) kidney beans
- ¾ cup red lentils, rinsed
- 2 bay leaves
- 2 teaspoons blackstrap molasses
- 1–2 tablespoons lime juice
- Lime wedges for serving
- In large pot over medium heat, add 1–2 tablespoons of the water, onion, green and red bell pepper, celery, carrot, and sea salt. Stir, cover, and let cook for a few minutes.
- Then, add the garlic, chili powder, oregano, dry mustard, smoked paprika, cinnamon, red pepper flakes, and black pepper. Stir through and cover again, cooking for another 4–5 minutes. Reduce heat if veggies are sticking to bottom of pot.
- Add the crushed tomatoes, chickpeas, kidney beans, remaining ¾-1 cup water, lentils, bay leaves, and molasses and stir to combine. Increase heat to bring to a boil. Reduce heat to low, cover, and simmer for 25–30 minutes, until lentils are softened. Stir in lime juice and serve portions with lime wedges.
Bell Peppers Note: If your kiddos aren’t fond, you can reduce the measure—and chop very, very fine!
Smoked Paprika Note: Smoked paprika adds a smoky spicy flavor rather than a hot spicy flavor to dishes, so many children enjoy the taste. It’s a great addition to a flavorful pantry!
Beans Note: You can substitute other beans like pinto or black beans. Also try mashing chickpeas slightly to add more interesting texture.
Idea: After cooking this chili, remove a portion for the adults and kick it up with some regular hot sauce, or even better to complement the smoky essence—chipotle hot sauce!
How do you get your family to eat more vegetables? Is anyone in your house a picky eater?
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