Emily Maxson joined KARE 11 Saturday to share recipes for chili and a salad.

GOLDEN VALLEY, Minn — Whether your health goals for 2026 include supporting gut health, adding more fiber, or losing weight, cooking meals at home is a great place to begin. 

Emily Maxson, author and blogger, joined KARE 11 Saturday to share a couple of recipes.


Lentil Chili

(Dairy-Free, Gluten-Free, Grain-Free, SCD, Vegan)

PREP 5 minutes COOK 15 minutes TOTAL 20 minutes SERVES 4

There is nothing more comforting on a cold winter day than a cozy bowl of chili. In this recipe, I skip the ground beef and use lentils instead. The texture and flavor are similar to a traditional chili and are just as satisfying. For serving, I like to top this dish with coconut yogurt and chopped onions.

  • 2 1/2-3 cups cooked lentils
  • 2 Tablespoons olive oil
  • 1 large onion, diced, about 1 1/2 cups
  • 3 cloves of garlic, minced
  • 2 teaspoons sea salt
  • 2 Tablespoons chili powder
  • 2 Tablespoons cumin
  • 1 teaspoon chipotle powder
  • 1 teaspoon black pepper
  • 1 15 oz can tomato sauce
  • 1 15 oz can diced tomatoes
  • 1 15-oz can drained pinto beans or 1 3/4 cups soaked and cooked beans
  • Place the olive oil in a large pot over medium heat.
  • Add the onions and cook for 5 minutes, stirring.
  • Add the garlic and cook for an additional 3 minutes.
  • Add the sea salt, chili powder, cumin, chipotle powder, and black pepper. Stir well.
  • Add the lentils, pinto beans, tomato sauce and diced tomatoes.
  • Bring to a simmer and cook for 5 minutes.
  • Serve with your favorite chili toppings.


Kale and Cashew Salad with Maple Tahini Dressing

I have been eating this Kale and Cashew Salad with Maple Tahini Dressing on repeat lately. I love the crunch from the kale, cabbage and cashews, and the punch of flavor from the mint, cilantro, and Serrano pepper. The creamy maple tahini dressing ties all of the flavors and textures together nicely. It is my new favorite salad.

1/4 cup fresh mint, chopped

1/4 cup fresh cilantro, chopped

1 TBSP minced serrano, seeds removed

1 cup dry roasted cashews, chopped

Maple Tahini Dressing (below)

Place the kale, cabbage, mint, cilantro, green onions, and Serrano in a large salad bowl.

Toss well, ensuring the minced Serrano is distributed evenly to spread out the heat.

Add the chopped cashews and toss again.

Add the maple tahini dressing to taste and toss well.

Maple tahini dressing recipe

  • 2 Tablespoons tahini
  • 2 Tablespoons maple syrup
  • 1/2 teaspoon minced garlic
  • 1 Tablespoon tamari
  • 4 teaspoons fresh lime juice
  • 1/4 cup olive oil
  • 3-4 Tablespoons of cold water

1. Place tahini, maple syrup, minced garlic, tamari, and lime juice in a mini food processor and blend well.

2. With the food processor running, slowly add the olive oil until combined.

3. Gradually add cold water until you achieve the desired consistency.

4. Store in an airtight container in the refrigerator for up to 5 days.