Tomato Basil Cupcake

I love thinking and cooking outside of the box, and this recipe is just that. In celebration of La Madeleine's 30th Anniversary, I am including my favorite item on their menu, Tomato Basil soupe. A cupcake with tomato basil soup?! Yes, not all cupcakes have to be rich and sweet. Give it a try for your next tea or luncheon.

Ingredients

• 1 box (about 18 oz) spice cake mix
• 1 jar (15.5 oz) la Madeleine's Tomato Basil soupe
• 2 eggs
• 1 (8 ounce) package package cream cheese, softened
• 1 stick of butter
• 4 cup confectioners' (powered) sugar
• 1 tsp vanilla extract

Heat the oven to 350°F.  Place liners into 24 (2 1/2-inch) muffin-pan cups.

Combine the cake mix, soup and eggs in a large bowl and mix according to the package directions. Spoon the batter into the muffin-pan cups.

Bake for 22-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean. While baking, place room temperature butter, cream cheese, and vanilla into mixer and blend for 1-2 minutes on medium until fully incorporated. Add powder sugar, one cup at a time, until frosting is light and creamy.

Let the cupcakes cool in the pans on wire racks for 10 minutes. Remove the cupcakes from the pans and let cool completely. Frost, and enjoy!

Now, while your eating these delicious cupcakes, you can check out the challenge yourself here.
Give it a try, it'll stretch your cupcake imagination a bit and you have a chance to win a trip to France! Also, during the duration of the “Recipe to Paris” contest, $1 will be donated to the Children’s Hunger Fund for every jar of la Madeleine Tomato Basil soupe purchased in-café.

For one special reader, I am giving away a jar of soupe for you to help you enter the contest. Please comment below on what your favorite la Madeleine item is, and you will be entered in the giveaway. The winner will be announced at 5PM on March 13, 2013.

Mighty Bowls of Goodness, Dinner-Style

Mighty Bowl of Goodness
This colorful one-dish meal will become a new favorite.

Ingredients

• 1 cup quinoa
• 1 cup Green Lentils or Mung Beans
• 1 bunch kale, stemmed, chopped and steamed or 1 head broccoli, cut into florets and steamed
• Choice of grilled tofu, chicken or salmon
• 1 avocado, cut into wedges
• Mike's All Purpose Seasoning "Original Recipe"
• 1 lemon, cut into wedges

Cook quinoa and lentils or mung beans separately according to package instructions. Divide quinoa among four bowls. Top with lentils, kale or broccoli and your choice of tofu, chicken or salmon. Garnish with avocado. Serve at the table with Mike's seasoning and lemon wedges.

Tempeh Curry

Tempeh Curry
Tempeh absorbs the rich spices and coconut milk in this simple curry. Cook the rice and steam the tempeh while prepping your other ingredients and it will come together quickly.

Ingredients

• 1 cup long-grain brown rice
• 2 cups water
• 1 (8 oz) package tempeh
• 1 1/2 cup low-sodium vegetable broth
• 1 medium yellow onion, chopped
• 2 cloves garlic, finely chopped
• 1 Tbsp freshly grated ginger
• 1 Tbsp ground curry powder
• 2 tsp ground cumin
• 1 (13.5 oz) can light coconut milk
• 1 large sweet potato, peeled and cut into 1/2-inch chunks
• 1/2 lb green beans, trimmed and cut into 1-inch pieces
• 1/4 cup chopped cilantro, divided
• 1/4 tsp sea salt

Bring rice and water to a boil in a medium saucepan. Reduce heat to low, cover pot and simmer until liquid is completely absorbed and rice is just tender, about 40 minutes. Meanwhile, arrange steamer basket in a pot. Add enough water just to reach bottom of basket. Bring to a boil. Cut tempeh in half and place in the steamer basket. Reduce heat to medium low, cover and steam about 15 minutes or until tender. Remove tempeh and set aside until cool enough to handle. Cut tempeh into 1/2-inch cubes.

Bring 1/2 cup broth to a simmer in a large deep skillet over medium-high heat. Add onion, garlic and ginger and cook 5 minutes or until onion is translucent and tender, stirring occasionally. Stir in curry and cumin and cook for 1 minute. Add coconut milk, potatoes, tempeh and remaining 1 cup broth. Bring to a boil. Reduce heat to medium low, cover and cook 10 minutes. Stir in green beans and return to a simmer, uncovered. Cook about 5 minutes longer or until potatoes and green beans are tender. Stir in 3 tablespoons cilantro and salt. To serve, spoon curry over rice and garnish with remaining 1 tablespoon cilantro.

Chai Smoothie

Chai Smoothie
Taking the time to soak the dates ensures that they will puree and sweeten this simple treat. Add ice if you like a thicker smoothie.

Ingredients

• 6 pitted dates
• 1 1/2 cup unsweetened almondmilk
• 2 teaspoons unsweetened cocoa powder
• 1 1/2 teaspoon freshly grated ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon vanilla extract

Place dates and almond milk in a medium bowl or liquid measuring cup and chill for 2 hours to soften dates. Put dates, almond milk, cocoa powder, ginger, cinnamon, cardamom, nutmeg and vanilla in a high speed blender and blend until smooth. Serve immediately.

Tahini Mashed Potatoes

Tahini Mashed Potatoes
*Batch Cooking Recipe*
These potatoes are rich and creamy without the addition of dairy ingredients. The flavor is classic enough to serve alongside any holiday roast, or increase the tahini by a tablespoon or two and pair them with Middle Eastern dishes in place of rice or couscous.

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and cut into ½-inch chunks
• 7 garlic cloves, peeled
• 1/4 cup tahini
• 1 cup plain soymilk
• 1 tablespoon lemon juice
• 1/4 teaspoon fine sea salt
• 1 1/2 teaspoon toasted sesame seeds

Place potatoes and garlic in a large saucepan, cover with cold water by 1 inch and bring to a boil. Lower heat, partially cover pan, and simmer until potatoes are very tender, 15 to 20 minutes. Drain, return potatoes and garlic to pan and add tahini. Mash with a potato masher or large fork until very smooth. Place over low heat and stir in soymilk, lemon juice and salt; add a little more soymilk if potatoes are too thick. Spoon into a bowl and garnish with sesame seeds.

Yellow Split Pea & Sweet Potato Soup

Yellow Split Pea & Sweet Potato Soup
*Batch Cooking Recipe*
This recipe can easily be cut in half to make a smaller batch. Keep cooking times the same but use exactly half of each ingredient.

Ingredients

• 8 1/2 cups water
• 1 large onion, chopped (about 2 cups)
• 1 tablespoon freshly grated ginger
• 2 cups dried yellow split peas
• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
• 1/2 cup toasted pumpkin seeds

Bring 1/2 cup water to simmer in a large saucepot over medium-high heat. Add onion and cook about 5 minutes or until translucent. Stir in ginger and cook 1 minute, stirring. Add remaining 8 cups water, peas and sweet potato cubes and bring to a boil. Reduce heat to a simmer, cover and simmer for 1 hour.

Uncover and continue to simmer 15 minutes. Carefully purée soup with a hand held immersion blender or in batches in a food processor until smooth and creamy. Garnish with pumpkin seeds.

Lentil Loaf

Lentil Loaf
*Batch Cooking Recipe*
Rich and Tasty

Ingredients

• 1 cup brown lentils, picked over and rinsed
• 3/4 cup bulgur wheat
• 8 ounces cremini mushrooms, sliced
• 1 large onion, chopped
• 2/3 cup apple cider
• 2 teaspoons poultry seasoning
• 1/4 teaspoon fine sea salt
• 3/4 cup quick-cooking oats
• 1 red bell pepper, finely diced
• 1/4 cup chopped fresh parsley leaves

Put lentils in a small saucepan with 2 cups water and bring to a boil over high heat. Cover and simmer until lentils are very tender, about 40 minutes. Drain well and set aside.

Put bulgur in a small saucepan with 1 1/2 cups water and bring to a boil over high heat. Cover and simmer until bulgur is tender and water is absorbed, about 15 minutes. Set aside.

In a medium skillet, combine mushrooms, onion, cider poultry seasoning and salt. Cover and simmer over medium heat until vegetables are very tender, about 15 minutes. Transfer to a food processor and pulse until finely chopped. Scrape into a bowl and fold in lentils, bulgur, oats, bell pepper and parsley.

Preheat oven to 375°F. Lightly coat 8- or 9-inch loaf pan with butter. Pack lentil mixture firmly into pan and smooth the top. Bake until edges brown slightly, about 1 hour. Cool in pan 25 minutes, then invert it onto a serving plate. Remove parchment and let the loaf cool a few more minutes. Use a serrated knife to cut the loaf into 1-inch-thick slices.

To freeze leftovers, let the loaf cool to room temperature, cut into serving slices, wrap in foil or freezer-safe plastic wrap and freeze up to 1 month.To reheat, unwrap and microwave, or place on a parchment-lined baking sheet and bake in a 275°F oven until heated through, about 45 minutes.

Millet Cereal

Millet Cereal
*Batch Cooking Recipe*
Cooked millet is a great breakfast alternative to oatmeal or cream of wheat. Here it's infused with cinnamon and cardamom and served with dates and sweet mandarin oranges.

Ingredients

• 2/3 cup uncooked millet
• 2 cups water
• 1 1/2 cup cups orange juice
• 4 large dates, pitted and chopped
• 1 cinnamon stick
• 1/2 teaspoon green cardamom pods
• Pinch of salt
• 1 cup canned Mandarin oranges (canned in water), drained

Toast millet in a large skillet over medium heat, stirring constantly, until fragrant and just golden brown, 3 to 4 minutes. Transfer to a large bowl, cover with cold water and rub millet grains with your hands for about 5 seconds. Transfer to a strainer, rinse for 1 minute then drain millet well.

Put drained millet into a small pot. Add water, orange juice, dates, cinnamon, cardamom and salt and bring to boil over medium high heat. Reduce heat to medium low, cover and simmer, stirring occasionally, until liquid is absorbed and millet is tender, about 40 minutes. Remove and discard cinnamon and cardamom then stir in mandarin oranges, spoon into bowls and serve.

Blueberry Muffin Smoothie

Blueberry Muffin Smoothie
A fresh and filling breakfast shake reminiscent in flavor of a blueberry muffin! Oats and omega-3 essential fatty acids from flax oil help you power through a busy morning.

Ingredients

• 1 1/2 cup of orange juice
• 2/3 cup fresh or frozen blueberries
• 1/2 cup of rolled oats
• 2 T of flax oil
• 1/2 t of cinnamon
• 1 cube of ice

Purée all ingredients in a blender and serve immediately.

Eggplant Bolognese

Eggplant Bolognese
*Batch Cooking Recipe*
The flavor of this hearty sauce is as equally tasty over cooked whole grains or spaghetti squash as it is over pasta. The sauce freezes well for quick weeknight meals.

Ingredients

• 1 cup dry red wine
• 1 medium onion, chopped
• 2 carrots, chopped
• 1 stalk celery, chopped
• 3 cloves garlic, minced
• 1 medium eggplant (about 1 pound), peeled and chopped
• 12 ounces button or cremini mushrooms, chopped
• 2 teaspoons chopped fresh rosemary
• 3 tablespoons no-salt-added tomato paste
• 1 (28 ounce) can no-salt-added crushed or diced tomatoes
• 1 1/2 cup low-sodium vegetable broth
• 1/4 teaspoon freshly ground black pepper
• 2/3 cup plain unsweetened almond milk
• 3 tablespoons chopped fresh basil, divided
• 1 pound whole wheat or other whole grain pasta

Bring red wine to a simmer in a large pot over medium heat. Add onion, carrots, celery and garlic and cook , stirring frequently, until onion is translucent and very tender and most of the wine has evaporated, about 10 minutes. Add eggplant, mushrooms and rosemary and cook until vegetables are tender, about 5 to 10 minutes. Stir in tomato paste and cook 1 minute, stirring constantly. Add tomatoes, broth and pepper and bring to a boil, stirring frequently. Reduce heat to medium low and simmer 20 minutes, stirring occasionally. Remove from the heat and stir in almond milk and 2 tablespoons chopped basil.

To serve, cook pasta in boiling water until al dente. Drain thoroughly. Serve sauce over pasta and garnish with remaining basil.

Collard Rolls

Collard Rolls
*Batch Cooking Recipe*
Sturdy collard leaves make excellent nutrient-dense wrappers for a tasty mixture of aduki beans, bell pepper and brown rice.

Ingredients

• 2 bunches collard greens
• 1/3 cup orange juice
• 3 tablespoons tahini
• 1 clove garlic, minced
• 2 cups cooked brown rice
• 1 (15 ounce) can no-salt-added aduki beans, rinsed and drained
• 1 red bell pepper, finely chopped
• 2 teaspoons toasted sesame seeds

Bring a large pot of water to a boil. Remove and discard thick stems from collard greens and place leaves in boiling water. Cook 5 minutes or until just tender. Gently remove leaves from water and drain in a colander. Carefully transfer 12 largest leaves to a baking sheet lined with paper towels. Chop remaining leaves and squeeze to drain excess liquid (you should have about 1 cup chopped leaves).

In a large bowl, whisk together orange juice, tahini and garlic. Add chopped collards, rice, beans, bell pepper and sesame seeds. You will have about 4 cups mixture. Arrange a reserved collard leaf on your work surface and top with 1/3 cup rice filling. Roll up, starting with the large end of the leaf and rolling it over the filling, tucking in the ends, like a burrito. Repeat with remaining leaves and filling and serve.

Baked Fries

Baked Fries
Serve these oil-free fries with your favorite veggie burgers. Reheat leftovers for use in breakfast tacos.

Ingredients

• 2 lbs potatoes (sweet or russet)
• 2 Tbsp vegetable broth
• 4 cloves garlic, minced
• 2 tsp onion powder
• 1/2 tsp Mike's All Purpose Seasoning "Original Recipe"

Preheat oven to 400°F. Slice potatoes into thin matchsticks and place in a large bowl with broth. Toss until coated. Add garlic, onion powder and seasoning and toss until evenly coated. Place potatoes in a single layer on prepared baking sheets.

Bake 20 minutes. Turn potatoes and continue to bake 20 to 25 minutes longer or until crisp-tender.

Sesame Peanut Noodles

Sesame Peanut Noodles

Serve this colorful noodle dish at room temperature or chilled.

Ingredients

• 1 (12 ounce) 100% whole grain soba noodles
• 2 cups snow peas, strings removed
• 2 Tbsp creamy peanut butter or almond butter
• 2 Tbsp rice vinegar
• 1 Tbsp reduced sodium tamari
• 1 Tbsp sesame tahini
• 1/8 tsp crushed red chile pepper
• 1 1/2 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1 cup sliced green onions
• 3 Tbsp toasted sesame seeds

Cook soba noodles according to package directions. Add snow peas with 1 minute cooking time remaining. Drain noodles and snow peas thoroughly. 

Meanwhile, in a large bowl, whisk together peanut butter, vinegar, tamari, tahini and crushed red pepper. Add a splash of warm water if needed to thin the sauce so it will coat the vegetables and noodles. Add noodles, snow peas, carrots, bell pepper, green onions and sesame seeds. Toss to coat noodles and vegetables thoroughly with sauce. Serve at room temperature or chilled.

Mixed Berry Juice

Mixed Berry Juice
Use any favorite fruits such as peaches, raspberries or bananas.

Ingredients

• 2 apples
• 1/2 cup fresh or frozen blueberries
• 1/2 cup fresh or frozen raspberries
• 1/2 cup fresh or frozen strawberries

Add apples and berries in a juicer. Note: Make it a smoothie by adding 1/2 cup unsweetened almond milk.

Veggie Burger

Veggie Burger
*Batch Cooking Recipe*
Serve these hearty veggie burgers on whole grain buns with your favorite condiments. A great make-ahead recipe, instructions for freezing and cooking from frozen are included.

Ingredients

• 1 cup cooked brown rice
• 1 cup cooked no-salt-added black beans, rinsed and drained
• 1/4 cup diced tomato
• 1/4 cup diced roasted red bell peppers
• 1/4 cup shredded carrot
• 1 cup cooked and mashed sweet potato
• 1/4 cup chopped cilantro
• 1 Tbsp chili powder
• 1 tsp ground cumin
• 3 green onions, finely chopped
• 3 Tbsp nutritional yeast
• 2 cloves garlic, minced
• 1 tsp Tabasco or other hot sauce

Preheat oven to 400°F. Combine all ingredients in a large bowl and stir to mix. Form the mixture into 4 patties. Place patties on the baking sheet and bake, flipping once half way through cooking, until browned and slightly crisp on the outside, about 30 minutes.

To freeze the burgers, bake and cool them, then wrap in foil or freezer-safe wrap; unwrap the burgers and reheat them in the microwave, or place them on a pan and bake in a 300°F oven until hot, about 25 minutes.

Sweet Potatoes, Collards & Beans

Sweet Potatoes, Collards & Beans
*Batch Cooking Recipe*
Tiny red aduki beans deliver a low-fat source of protein and fiber while balancing the flavor of sweet potatoes and bitter greens.

Ingredients

• 2 medium sweet potatoes
• 1 cup vegetable broth, divided
• 4 green onions, sliced and dark green parts reserved for garnish
• 1 red bell pepper, cored, seeded and chopped
• 1 bunch collard greens, thick stems removed and leaves sliced 1-inch wide
• 1 (15 ounce) can no-salt-added aduki beans, rinsed and drained
• 4 teaspoons toasted sunflower seeds
• 1 lime, cut into 4 wedges

Preheat oven to 400°F. Place potatoes on a baking sheet and bake until tender when pierced with a fork, 45 minutes to an hour. Let cool, then peel and cut into 1-inch chunks.

Meanwhile, in a large skillet, bring 1/2 cup broth to a simmer over medium high heat. Add white and light green parts of green onions and red bell pepper and cook about 5 minutes or until onions are translucent. Reduce heat to medium and stir in remaining 1/2 cup broth, collards and beans. Cover and cook 10 to 12 minutes or until collards are wilted and tender, stirring occasionally.

Divide greens between 2 bowls. Top with potatoes, sliced green onions, sunflower seeds and lime wedges and serve.

Healthy Breakfast for $2 or Less

Would you like tasty recipes that are easy on the wallet and the waistline? Me, too! When I recently stumbled across these hearty healthy recipes that match my family's needs and my pantry's contents, I was thrilled. Mighty Bowls of Goodness, tasty recipe suggestions from our Whole Food Market's Health Starts Here program, are filled with nutritious foods and cost less than $2 a bowl for breakfast.

The recipe is easy: 1 part grain (such as quinoa, brown rice, rolled oats or millet) + 1 part heated liquid (move beyond water with almond milk, soy milk, hemp milk or coconut milk) + fresh or dried fruit (like apples, cranberries, bananas) + topping (try spices, seeds and nuts).

There are weeks full of healthy breakfast options to fill you up without emptying your wallet. If you're looking to add nutrition, flavor and convenience to your morning routine without added costs, try these Mighty Bowls of Goodness breakfast combinations:

Almond Rice
1 cup cooked brown rice heated with 1 cup almond milk. Top with a sliced banana, an ounce of chopped raw almonds and a chopped date to sweeten.

Cinnamon Apple Oats
1 cup cooked rolled oats heated with 1 cup almond milk. Mix in shredded or chopped apple and cinnamon. Top with chopped pecan.

Peach Quinoa
1 cup quinoa cooked in 1 cup water, 1 cup coconut milk. Stir in a chopped or sliced peach at the end of cooking. Toss in ground flaxseed, a sprinkle of dried coconut and a dash of nutmeg.

The breakfast possibilities for Mighty Bowls of Goodness don't stop there, of course. What's already in your pantry, fridge and freezer? Oh, I spy pecans and frozen blueberries. No need to waste your money with over-sweetened, artificially flavored cereals when you have Mighty Bowls of Goodness.

What Mighty Bowl of Goodness recipe will you be cooking for breakfast? Share how you are warming up your morning without burning a hole in your wallet.

Veggie Chili Enchiladas

Veggie Chili Enchiladas
Turn your leftover veggie chili into spicy enchiladas with the addition of brown rice and a simple chipotle tomato sauce.

Ingredients

• 1 green bell pepper, sliced
• 1 onion, sliced
• 1 cup chili
• 1 cup cooked brown rice
• 1 tablespoon nutritional yeast
• 4 whole wheat tortillas
• 1 (8 ounce) can tomato sauce
• 1/4 teaspoon ground chipotle chili powder

Preheat oven to 375°F.

Heat a medium saucepot over medium-high heat until hot. Add pepper and onion and cook, stirring frequently, about 3 minutes or until beginning to brown and stick to the pan. Stir in 1/3 cup water and cook 3 minutes longer or until vegetables are very tender. Stir in chili, cooked rice and nutritional yeast. Place about 3/4 cup of the chili mixture on each tortilla and gently roll up. Place filled tortillas on prepared baking sheet, seam-side down.

In a small bowl, combine tomato sauce and chipotle powder and spoon over enchiladas. Bake 10 minutes.

How to Choose Smart Menu Items

Today was a hard day. It was the first day since I started Whole Food Market's Health Starts Here 28-Day Challenge that I had to eat out, and man, it was quite a challenge. It was the first time that I saw the disgusting fat and additives put in our everyday menu items at restaurants. When I asked if they had any vegetables without it cooked in oil or butter, I received a blank look. It was today that I realized that, we, Americans, eat A LOT of processed foods. I know that I am not alone in this experience. I know there are those of you who are wanting to improve your health, but have hit the same wall. As I sit down at my computer, I want to share with you what I learned from the experience, so that you can enjoy eating out as much as you do eating in. ;) Here are some tips and suggested meals:

• Avoid bread items such as rolls, breadcrumbs, tortillas, pasta, breading, crusts, etc. Unfortunately, even if something is called “whole-wheat,” it is rare to find items that are ONLY made with 100% whole-wheat (unless the restaurant can confirm the ingredients for you).
• If the waiter/chef doesn’t know (and can’t find out) the ingredients of an item, then they probably don’t make it fresh in house, which means it likely has all sorts of stuff (like sweeteners and preservatives) in it that you don’t want or need.
• If they don’t know where the meat came from, then I can guarantee it is not from anywhere special (like a grass-fed local farm).
• For children, do not order off the kid’s menu! The kid’s menu is almost always processed foods or foods made from processed ingredients (like pasta from white flour, factory made chicken nuggets, corn dogs, french fries, etc.). Instead attempt to put together a plate of adult side items that you think your child would eat (like a baked potato, fruit, vegetable, and nuts or cheese you see offered on a salad).
• Always ask questions when it comes to sauces, and ask for them to be left off when appropriate. It seems as though everything (including lots of sugar) can be hidden in the most surprising places when it comes to sauces, dressings and marinades.
• If time allows do some research and look at menus in advance to help you make the best restaurant selection and menu choices.

Fortunately, there are restaurants that are offering Smart Choice menus, such as La Madeleine Country French Cafe. La Madeleine offers more than 15 satisfying and delicious Smart Choices selections for all meals year-round, including Chicken la Madeleine, Mediterranean Paella, Smart Choices Omelette, Smart Choices Salade Sampler, Shrimp & Tilapia Provençal and Tilapia Rustique. Only available until March 19, 2013, the Salmon and French Lentils –  a roasted salmon fillet paired with French lentils, seasoned with celery, thyme, kale, tomatoes, onions and roasted garlic – is a healthy and satisfying option.

Also, Chili’s offers Lighter Choices menu items. The Mango-Chile Tilapia and 6 other menu items complete the Lighter Choices menu – three of which are new – with the bold, Southwestern flavors you've come to expect from Chili's entrees.

In North Texas:

Spiral Diner & Bakery, Ft. Worth and Oak Cliff

Company Cafe, Lower Greenville

Seasons 52, Dallas and Plano

Have any restaurants you recommend for healthy dining? I'll add them to the list!

Chili

Chili
Make this simple yet tasty recipe and enjoy for dinner or for lunches throughout the week. Substitute black beans or pinto beans or use a combination of your favorite. Note that this recipe makes a small batch, so double it if you want leftovers.

Ingredients

• 1/2 medium yellow onion, chopped
• 1/2 large green bell pepper, chopped
• 3 cloves garlic, finely chopped
• 2 cups low-sodium vegetable broth, divided
• 2 teaspoons no-salt-added chili powder
• 2 (15 ounce) cans no-salt added kidney beans, rinsed and drained
• 1 (15 ounce) can no-salt-added diced tomatoes
• 1/4 teaspoon ground black pepper
• 1/4 cup chopped cilantro (optional)
• Sliced fresh jalapeño peppers (optional)

Heat a large saucepot over medium-high heat until hot. Add onion, bell pepper and garlic and cook, stirring frequently, about 3 minutes or until beginning to brown and stick to the pan. Stir in 1/2 cup broth and cook 3 to 4 minutes longer or until vegetables are tender and most liquid has evaporated. Stir in chili powder and cook 1 minute, stirring constantly. Add remaining broth, beans and tomatoes and bring to a boil. Reduce heat to medium-low and simmer, partially covered, about 30 minutes or until vegetables and beans are tender and sauce is thickened. Stir in black pepper. Serve with cilantro and jalapeños, if using.