Here’s the plan for the week, everyone! The goal is quick and healthy with as much variety as possible (because we do eat leftovers for lunches, and there’s only so many times a month you can revisit the same meal!).
As a bonus: here’s my quick chili recipe, vegetarian, and ready in less than an hour. Also–this is a super-mild chili recipe because I wanted to be sure Little Bear would eat it (she did…with her fingers). I would normally have added a jalapeño into the sauté or added another 1/2-1 Tbsp. chili powder. Also…I kind of think sweet potato would be amazingly delicious in here, but I had neither sweet potatoes nor the time to peel them.
Note: sometimes frozen/canned veggies are more tasty and healthier than eating off-season veggies, so it’s nice to have some recipes for not-so-fresh vegetables before the garden starts producing!
Quick Vegetarian Chili
2 Tbsp. olive oil
1 yellow onion, chopped
2-3 cloves garlic
1 red pepper, chopped
1 Tbsp. chili powder (give or take)
1 large (32 oz) can diced tomatoes
1 can black beans, drained/rinsed
1/2 package frozen corn
pinch of paprika
1/2-1 tsp. salt
a few squirts of ketchup, to taste
1. Heat olive oil and sauté onion. When translucent, add garlic and chili powder (sautéing spices gives them extra flavor).
2. Add in red pepper and sauté for another few minutes. At this point, I added about a cup of veggie broth because it was leftover in my fridge and would have gone bad this week and I just hate to waste things, don’t you? But I don’t think the veggie broth was fully necessary, so you can omit as you see fit.
3. Pour in can of tomatoes (with all the juices), add the beans, and dump in the corn.
4. Put in the spices and a little ketchup, taste-testing as you go and adding more or less as needed. Bring it to a boil and then turn down to simmer.
5. The longer you simmer, the better the flavor, but I found that it took me less than 15 minutes to put it all together and that a 30-minute simmer was enough to make it decently good. Also, serve with cheese on top, because everything’s better with cheese, right?