Lunches are hard for me. I need something fast but filling. Some weeks are better than others when I prep for weekday lunches. Last week a friend from work shared with me a recipe for Apple Harvest Chili. A patient had shared it with her. She was kind enough to bring a bowl to share with me. I later made the recipe and quickly wished I had doubled the batch! I also whipped up a batch of Spicy Sweet Potato Soup with Chipotle and Coriander from Gwyneth Paltrow’s book, It’s All Good. These two recipes should get me through lunches this week. I hope you enjoy the Fall recipes…or winter, wherever you may be reading this post from *smile*

Apple Harvest Chili

Ingredients

16 oz chunky salsa- medium heat

1 can corn, drained and rinsed

1 can black beans, drained and rinsed

14 oz chicken broth

1 Granny Smith apple, diced

2/3 cup dried cranberries

1 T cocoa powder

2/3 cup chopped cashews

Directions

Mix all ingredients except the cashews in a pot

Bring to a boil

Reduce heat and simmer 1 hour

Stir in cashews before serving

Top with shredded cheese and sour cream

Spicy Sweet Potato Soup with Chipotle and Coriander

Ingredients:

2 T Olive Oil

1 Large red onion, diced

2 Garlic cloves, minced

5 Sprigs of cilantro, chopped

1 t cumin

Pinch of salt

1 1/2 t Chipotle in adobo sauce

6 Cups sweet potatoes, peeled and chopped

6 Cups vegetable stock

Directions:

Heat oil in large pot

Cook onion, garlic, cilantro, cumin and salt on medium heat for 10 minutes

Add chipotle and potatoes along with stock

Bring to boil and then simmer 30 minutes

Purée soup in Vitamix, or other powerful blender