Intro To Cooking: Easy Veggie Chili

In the eye of this winter season, I’m always looking for something to go with my Snuggie and countless hours of Stats homework (and the occasional break for Teen Cribs re-runs).  It is not every day when you find a remedy that can cure the winter blues and come in warm, fulfilling, cheap, and easy form.

Lucky for us, this delicious chili provides all five elements of satisfaction in a low calorie, protein packed serving. It also tastes awesome and takes only 40-minutes to prepare enough for an entire week of blissful dining.

Behold, your winter cure:

Get Started (What You Will Need):

1 can tomato juice
2 cans of beans. (You can use any kind, but I like doing one can of white and one can of black. Yum!)
1 small onion diced
2 cans of diced tomatoes (or a big 15 oz can)
1 package of taco seasoning (I go with mild, but if you like your chili SPICY, you can buy whatever strikes your fancy.)
1 cup Boca Ground Crumbles (You can find this in the frozen foods section. It’s a low-calorie alternative to using real meat and is packed with soy and other healthy protein.)

Stop. Chili Time.

1. Chop the onion and dump it into a large pot.

2. Pour everything else into the pot.

3. Bring to a boil, cover and let simmer for 30 minutes.

4. Eat it up. All week long.

It’s so easy, it fills you up and you don’t have to cook again until next week. This stuff almost makes winter bearable. Almost.

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