Vegan Chili…

This recipe turned out soo good I seriously can’t wait to make it again!  My husband wanted me to make him a big pot of chili so that we could freeze some for him to take for lunches later in the month. So I figured I would try and come up with something that didn’t have meat, but still was filling and tasted like chili!

I looked through our fridge to see what we had that I could throw together and  this is what I came up with.  It really is so simple and you can change up the ingredients to really whatever veggies you have on hand.  We always keep taco and chili seasoning packets in our pantry so these are really quick meals when you are in a rush or don’t know what else to make!

Recipe

1 Packet Low Sodium Chili Seasoning

1T Extra Virgin Olive Oil

1 Can Tomato Sauce

1 Can Diced or Crushed Tomatoes

1 Small Butternut Squash

1 Green Pepper

1/2 Can Black Beans

1/2 Can Kidney Beans (can sub with your fave)

Brown Rice

Steps:

  1. Sautee the veggies in olive oil until they have a little color and start to soften
  2. Add in your tomato products and stir on medium heat
  3. Drain and add in all of the beans
  4. Stir in your Chili Seasoning
  5. Turn Heat to Low and cook for about 30 minutes or until the butternut squash is soft
  6. Serve over brown rice and enjoy!

Approximate Calorie Count

1 cup Chili = 220 calories

1/2 cup Minute Brown Rice Cooked = 112 Calories

Total: 332 Calories


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IMG_5869 IMG_5871 IMG_5873IMG_5885This is now one of my fave meals and it could not be any easier!  If you do eat meat you could easily add in ground turkey, chicken, or beef and it would be a great way to incorporate more veggies into your diet!

xo Meg

Veggie Soup…

So as you can imagine we had a lot of veggies left from our usual box and after a while it gets kinda hard to come up with new ways of using them so that you don’t get bored.  This week I decided to come up with some type of veggie soup with the greens that we had.  I have never had collard greens before and wasn’t quite sure how to cook them after consulting with mom-mom on how she ate them I decided to try a soup.

Then I just looked in my fridge and cabinet to see what I had and basically threw it all together and it seriously turned out delish!  This is so easy to make and is great for the cooler Fall days.  The best part is that you can eat what you want and then I put the rest in individual portions in the freezer so that I can just take it out when I want to eat it and not feel like we have to eat a gallon of soup in one week.

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Recipe

1 Can Black Beans

1 Can Diced Tomatoes

2 Cans Veggie Broth

1 Bunch Collard Greens

1/2 Butternut Squash

1/2 Red Onion

1.5 t Minced Garlic

1.5 T Olive Oil

1.5c Whole Grain Pasta

Red Pepper Flakes, Salt, Ground Pepper, Italian Seasoning, & Celery Salt to taste

Steps:

1. Grab a large sauce pot and sauté your onion, garlic, and seasonings with the olive oil

2. Add butternut squash and let cook for a few minutes

3. Add all of your liquids and bring to a boil

4. Add in your chopped collard or green of choice, pick something hardy so that it doesn’t cook into nothing.

5. Reduce the heat to a simmer and let cook for 20 minutes, then add in your pasta and let cook for another 20 minutes. (You could also cook your pasta separately and then add it as you serve the soup)

6. Top with grated parm cheese and enjoy!

xo Meg