I can’t believe it’s Cinco de Mayo and I’m NOT posting a Mexican-ish recipe, although I did throw some of my Tex-Mex flair into this ;)

This recipe was inspired by my friend Michelle, who blogs at TheVeganGypsy.com. Go check her out ASAP!

Spicy Vegan Sloppy Joe filling

 

Ingredients:

• 1 large yellow onion, chopped
• 3 Tbsp minced garlic
• 1 bell pepper, seeded and chopped
• 1 Tbsp (Hot Mexican) Chili Powder
• 1 can (15oz) Fire-roasted diced tomatoes w/garlic
• 1/2 cup BBQ sauce
• 12oz package of LightLife’s Smart Ground
• 8oz chopped mushrooms
• 2 cups vegetable broth
• 2 Tbsp (reduced sodium) soy sauce
• 1 Tbsp chipotle chile in adobo, minced
• 1 Tbsp mustard
• 2 tsp light brown sugar
• dash salt/pepper
• 1 Tbsp Liquid Smoke

Directions:

1. Place the onion, garlic, bell pepper, chili powder, tomatoes, Smart Ground, mushrooms, BBQ sauce, and veggie broth in a PAM-sprayed crock pot. Mix until well combined.
2. In a small bowl, mix the soy sauce, chipotle chile, mustard, brown sugar, salt and pepper. Pour over the ingredients in the crock pot. Stir until combined.
3. Cover and cook on low for about 6 hours.
4. Stir in the Liquid Smoke.
5. Serve over bread of choice (not included in the nutrition info).

Makes 8 heaping 1-cup servings. Per serving= 122 calories, .5 grams of fat, 19 grams of carbs, and 10 grams of protein. 3 Points+

I served this with a side of chunked up summer and winter squash, sauteed in 2 tsp sesame oil with some garlic and ginger. Yum!

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Oh and by the way, I ran 6 days last week!

• Monday: 3 miles
• Tuesday: 3.3 miles
• Wednesday: 4.04 miles
• Thursday: rest (did walk 2 miles w/Lucy)
• Friday: 3.02 miles
• Saturday: 2.28 miles (plus 4.5 miles walked w/Lucy)
• Sunday: 8.45 miles (plus 2 miles walked w/Lucy)

 

Have a great day!