I hope everyone is having a great week. We have been getting hit by so much snow this week and the roads have been dreadful. It has also been super cold.
I love making chili during these dreadful winter weeks. An added bonus about chili is that you can make a big batch of it super quick and eat it all week. I love these easy to make recipes because law students are super busy and most days making a whole meal from scratch is a lot of work.
Naturally, when I do not have enough time to make food I just want to grab some take out. Take out is usually not that great and can really put a damper on all the hard work I do at the gym. This chili recipe is healthy, quick, oh and plant-based!
Now, before you say “no way I will not eat beefless ground, I would rather real ground beef,” give this a try. This stuff makes chili super amazing and it tastes super good. It also has less fat and calories than real beef.
After I make the chili I split it up into a few different containers. When I come home all I have to do is stick the container into the microwave and voila!
This is sort of like meal prep, but you can make it while you are doing homework or watching tv. Hope you enjoy!
- A can of corn
- A can of Garbanzo Beans
- A can of Kidney Beans
- A can of Diced Tomatoes
- A can of Tomato Sauce
- A bag of Beefless Ground from Gardein
- A teaspoon of chili powder
- A teaspoon of salt
- A teaspoon of garlic powder
- A teaspoon of onion powder
- First, add all the cans into a pot.
- Then add all the condiments.
- Let simmer for 40 minutes.
- Finally, add your beefless ground.
- Let everything simmer for another ten minutes
- That’s it! Just Serve!