Think about it: On the way home from Timmy’s soccer practice, you realize that you haven’t been to the grocery store all week, and that the only food you have is an onion or two and some tinned beans. You don’t feel like eating McDonald’s because you already ate there yesterday and because, despite their deliciousness, McDonald’s french fries are not healthy. And now what?
Here, let me suggest something: chili.
This meal choice is very adaptable, so feel free to substitute items as needed. My chili is never exactly the same because I always seem to forget a component at the store, but that just adds to the adventure. Beans and veggies, with the addition of cheese and/or sour cream, make for a hearty and nutritious main dish. To boost the meaty texture and protein content, substitute soy ground beef.
This dish can be prepared in about 20 minutes.
Here’s a rundown of what you’ll need (most are exchangeable)
One garlic clove
Four celery sticks
Olive oil, enough for 2 tablespoons
Tomatoes, either fire-roasted or regular (1 can)
Pepper, green, one
(1 mellow onion)
Corn, refrigerated, 3/4 cup
a single can with black beans
1.25 ounces of green beans
1.25 ounces of legumes
Garbanzo legumes, one can
Taco Seasoning, One-Third of a Package
1 scarlet bell pepper, baked (optional)
1/2 teaspoon of mustard (trust me)
Pepper and salt, crushed to flavor
some sour cream on the side
Put some olive oil along with the garlic in the skillet. Then, for a couple minutes over medium heat, add the diced onion. Green bell pepper, celery, and Mexican spice are added. Add the tinned tomato, legumes, and lentils that once onion is browned and the red pepper is beginning to brown on the sides. Ten minutes at a moderate boil should be fine. Put in the ketchup, pepper, and thawed corn. Keep on low heat for another 3–5 minutes. Remove from fire and loosely cover with a covering. Set the table while the aromas combine in the marinate.