Sloppy Joe’s Revisited

I am a person who gets on kicks, especially with food. If I like something, chances are I’m eating it a few times a week. When I was a teenager, I went through a very specific phase of eating white rice and green beans. This was obviously not very healthy. I was probably also drinking Diet Mt. Dew. Ugh teenagers. . .

My current kick however is the vegetarian Sloppy Joe. First I had one in Denver. After I got home, I made my own.  Both of those were good, but I think this one was even better. I’m surprised this one was better because even though I had three days to grocery shop, I didn’t. Therefore this was a clean out the cabinet meal.

Ingredients:

• Half a Green Pepper
• Half a Red Onion
• Two Garlic Cloves
• One Chipotle Pepper in Adobe
• One can Lentils
• One can Dark Red Kidney Beans
• Two Tablespoons Olive Oil
• 1/2 Cup Barbeque Sauce

Process:

• Chop the first four  ingredients
• Add to a heated pan with the olive oil and sauté
• Drain cans and add to pan, heat through
• Add barbeque sauce – I would suggest a sweeter sauce as the chipotle is so spicy

That’s it four steps! This may be one of my new favorite meals.

Again the chipotle peppers in adobe are really spicy, so if you don’t like spice use only half and avoid the seeds. The lentils gave it great texture. Jeremy even said it wasn’t a meat compromise that it was really good. This is a fast meal with lots of lunchtime leftovers.  These veggie Sloppy Joe’s are high in fiber and protein. In my defense, the chips were leftover from the holiday weekend. They are my biggest weakness and we rarely have them in the house.

Do you ever get on food kicks?