I LOVE LOVE Soups and Chili . . especially on Chilly Fall Days like the ones we have had here in the Carolinas. Tonight seemed like the perfect time to throw something together, so I scoured my cabinets and made this 3 Bean Chili. You can always add more ingredients like red peppers or carrots ~ the recipe is so simple 🙂
3 Bean Chili
1/4 cup chopped onion
1 stalk celery
1 can Chili Style Diced Tomatoes
1 can Black Beans, rinsed
1 can Chili Beans in Red Chili Sauce
1 can Garbanzo Beans
1/2 cup of frozen corn
1 cup Soy Vegetable Protein
1/2 TBSP Tupperware Southwest Chipotle Seasoning
Start by sweating onion and celery in 3 qt Stockpot with olive oil. Once Translucent, add Beans, Tomatoes and Corn. Cook for 45 mins on low heat. Add Protein and Seasoning then cook for an additional 20 mins or until ready to serve. Compliment with Tortilla Chips or Cornbread for a hearty meal!
I don’t know about you but not only do I rush in the mornings to get out the door (and needing to grab something quick to eat) but I am also a snacker.
I needed something that would not only refuel me “on the go” but also benefit me. The Fiber and Protein in these are fantastic and by storing them in my Tupperware they will last 2 weeks in my fridge!!
You can find MANY recipes for bites like these all over the internet . . .and yes, your kids will eat them too. As I start to experiment with my own favorite combinations go ahead and give this one a try 🙂
1 butternut squash, raw (approx. 2 lbs)
1/4 cup onion
2 cups vegetable broth
1/4 tsp cayenne pepper
1 tsp ginger
1/2 tsp coriander spice
salt and pepper
Peel and cut squash into 1-inch chunks. Place squash, onion, spices and broth to cover in Tupperware Microwave Pressure Cooker. Cook for 14 mins on high. (test to be sure squash is soft after pressure releases. Place in blender and process until smooth. Add to a saucepan and add milk. Stir, season with salt and pepper. Serve with artisan croutons.