Cozy Fall Meals

Graphics by Becky Particka

Vegetarian crockpot chili (Provided by: CMU alumni Olivia Roragen)


  • 1 can (19 oz) black bean soup
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 can (15 oz) garbanzo beans, rinsed and drained
  • 1 can (16 oz) vegetarian baked beans
  • 1 can (14.5 oz) chopped tomatoes in puree
  • 1 can (15 oz) whole kernel corn, drained
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 garlic cloves, chopped
  • 1 tbsp chili powder (or to taste)
  • 1 tbsp dried parsley
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  1. In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, and bell pepper.
  2. Season with garlic, chili powder, parsley, oregano, and basil.
  3. Cook for at least two hours on high.


Sausage Sheet Pan Dinner for Two (Provided by: Becky Particka)


  • 1 sweet potato
  • 1 bell pepper (Any color you like. I typically use red bell peppers)
  • 1/2 package of sausage (I like chicken or Polish sausage)
  • 2 tbsp of olive oil
  • 1/4 tsp of onion powder
  • 1/4 tsp of garlic powder
  • A dash of salt and pepper
  1. Pre-heat oven to 350 degrees
  2. Dice veggies and slice sausage into coins. Put into a sheet pan or 9-by-13 pan
  3. Drizzle olive oil over veggies and sausage. Sprinkle on spices
  4. Gently shake the pan to coat the veggies and sausage in oil and spices
  5. Bake for 20-25 minutes
  6. Serve with rice or pasta


Vegetarian Shepherds Pie (Provided by: Isabella Trujillo)


Meat base:

  • 1 lb of Beyond Beef
  • 1 lb bag of frozen peas and carrots
  • 1 cup yellow onion chopped
  • 2 garlic cloves minced
  • 2 ½ tbsp flour
  • 1 cup vegetable stock or 1 cup of prepared Not-Beef bouillon
  • 2 tbsp olive oil
  • 1 tsp dried parsley
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • salt & pepper to taste


Potato Topping:

  • 3 medium sized yellow potato’s cut into 1 inch cubes
  • 2 oz of cream cheese
  • 2 oz of butter
  • ¼ cup of heavy cream
  • ¼ cup grated fresh parmesan cheese or to taste 
  • 1 tsp garlic powder
  • 1 tsp oregano
  • ½ tsp rosemary
  • salt & pepper to taste
  1. In a large skillet over medium heat, place olive oil in a pan for a few minutes, place chopped onions and cook until translucent, about 5-8 minutes.
  2. Add Beyond Meat to the pan and cook as the package describes. Add the parsley, rosemary, thyme, salt & pepper. Meat should be browned and in small-medium chunks.
  3. Add garlic and cook for 3 minutes until garlic is browned.
  4. Add flour, mixing the flour into the meat until no flour clumps remain.
  5. Add broth and frozen peas & carrots. Bring to boil then reduce to a simmer. Stir occasionally for around 8 minutes or until the meat mixture has absorbed the broth.
  6. Set to the side when done & heat oven to 350.
  7. Place potatoes into a pot and cover with cold water. Bring water to boil, then medium heat. Cook potatoes until tender.
  8. After the potatoes are cooked, drain, then place in a bowl.


Baked Potato Slices (Provided by: Shyla Nichols)


  • Potato
  • Olive oil
  1. Skin potato
  2. Cut potato into semi-thin slices
  3. Drizzle olive oil over slices

Put in oven to bake. Great alternative to potato chips!

Gluten-free Peanut Butter Blossoms (Provided by: Izzie Pasciolla)


  • 1 cup of peanut butter
  • 1 cup of white sugar
  • 1 egg
  • 24 Hershey kisses


  1. Preheat the oven to 350 degrees
  2. Mix the peanut butter, sugar, and egg together
  3. Roll dough into 24 1-inch balls and space evenly on a baking sheet
  4. Bake in the oven for 10 minutes
  5. Bake for an additional 2 minutes for extra crispy cookies
  6. Cool for one minute before placing a Hershey’s kiss in the middle of each cookie
  7. Let cool for an additional 2 minutes 
  8. Enjoy!