Curry Chili and Apple Brownies

This week I decided to make a new variation of Curry Chili. I used sweet potatoes and cauliflower, which turned out very well. And then I went on Pinterest and found this great dessert recipe for Apple Brownies. They don't actually have chocolate in them, they are just the consistency of brownies. Super yummy. 

Also, this week I took a trip to the Art Institute, one of my favorite places in Chicago. They have a new selection of ancient art towards the back of the museum. I saw the middle image and was immediately drawn to it. It's a mosaic from the 2nd Century. So amazing. And of course Marc Chagall's windows are always stunning.

Curry Chili

Multiple servings (includes 3 servings of vegetables)

Olive oil

1 large Onion, diced
1 medium Yellow or Red Bell Pepper, diced
1 large Sweet Potato, peeled and diced

½ medium Cauliflower, chopped

2 cans low sodium Diced Tomatoes

1 ½ cups Garbanzo Beans (dry beans, soaked and ready to cook)

1 tablespoons Cumin

2 tsp Chili Powder

1/4 tsp Black Pepper

3 Tbsp Red Curry Sauce (see recipe below)

2 Tbsp. Honey
4-5 cups Water
1/2 cup Quinoa

Red Curry Sauce:

1 small can Tomato Paste

2-3 Tbsp Water

2 tsp Curry Powder

1/4 tsp Black Pepper

1/2 tsp Coriander

1/2 tsp Ginger

1 tsp Garlic powder

1/2 tsp Paprika

Sauté vegetables with olive oil in large soup pot. Add tomatoes, garbanzo beans, spices, honey, curry sauce and water. Bring to a boil, then reduce heat. Simmer for 40-60 minutes, or until beans are tender.

Serve with Parmesan Cheese and crackers.

Apple Brownies

Multiple servings (includes 1 serving of fruits)

1/2 stick of Butter

1/4 cup Coconut Oil

1/2-3/4 cup Sugar

1 tsp. Vanilla

1 Egg

1 cup Flour

1/2 tsp. Baking Soda

1/2 tsp. Baking Powder

1/2 tsp. Cinnamon

2 medium Apples, diced

Combine wet ingredients, stir well. Add dry ingredients and apples. Sprinkle a little cinnamon on top.

Pour into greased 9x9 baking pan. Bake at 350 degrees for 45-50 minutes.