Easy Vegetarian Chili

Hey My Spicy Chili Peppers!

This past semester, I experienced multiple days where I would get home after a long day on campus with no desire to cook. This recipe saved me more than once. In just a few minutes in the morning before I left for the day of classes, TA-ing, and tutoring, I could throw together this chili, have it simmer on low throughout the day, and come home to the amazing smell and taste of a home cooked meal. Its comforting aroma and flavor remind me of the Sunday dinners I would have with my family.

Here’s the recipe!

Easy Vegetarian Chili

Ingredients

  • 1 medium onion, chopped
  • 2 red bell peppers, de-seeded, cleaned and chopped
  • 2 clove garlic, minced
  • 4 (15-oz) cans beans (kidney, pinto, black, chickpea), drained and rinsed
  • 2 (14.5-oz) cans diced tomatoes, undrained
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • Salt to taste

Directions

Sauté chopped onion, red bell peppers, and garlic in a large saucepan until caramelized. Add to crockpot, followed by beans, diced tomatoes, ground cumin, chili powder, and salt to taste. Cook on high for 3-4 hours, or on low for 6-8 hours, or until flavors merge. Serves 6-8.

Notes: Use a little coconut oil to sauté onion, peppers, and garlic if desired. Add ½ – 1 cup water if you like more sauce with your chili. If using dry beans, soak 2 cups worth of dried beans in hot water two nights in advance. Prepare beans in crock-pot or on the stove-top until soft the following day. Drain, rinse, and store for use later.

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This is a super easy recipe resulting in a super delicious meal, especially as leftovers. 🙂

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What are your favorite kinds of beans? Garbanzo beans (chick peas) are my personal favorite, especially made into hummus.

With lots of hugs,

Kathleen

Slow Cooker Vegetarian Stuffed-Bell Peppers

Hey My Glorious Blossoms!

Throughout this past semester, I came up with ways to make my life a little easier. With a full schedule, I didn’t have a lot of time to dedicate to cooking and baking. Because of this, my slow cooker became my best friend. This recipe became one of my classics. I could throw it all together and let it cook while I did other things. Once they were done I could store them in Rubbermaid containers and have them for dinner for the next few days. This is a super duper easy recipe and I know you will enjoy it!

Here’s how I make them!


Wash the peppers and cut out the seeds attached to the top, making a hole to the inside of the pepper.


Add the rice,


Beans,


Spaghetti sauce,


Dried chopped onion, chili powder, garlic powder, and salt (to taste)


And fold them together in a medium-sized bowl.


Use a fork or spoon to stuff the peppers with the filling, and place them inside the slow cooker bowls.


Add ½-cup water to the bottom of the slow cooker.


Top with the lids and cook on high heat for 3-4 hours, or until the peppers soften.

Grab a fork, serve ’em up, and dig in!


Slow Cooker Vegetarian Stuffed Bell Peppers

Ingredients

  • 4 bell peppers (I usually use green), cleaned with tops and seeds removed
  • 1 cup cooked brown rice or quinoa
  • 1 ½ cup cooked black beans (or whatever beans you have on hand)
  • 1 cup chunky vegetable spaghetti sauce
  • 2 Tbsp. dried chopped onion
  • 1 tsp. chili powder
  • ½ tsp. garlic powder
  • Salt to taste (depends on amount of salt in beans/sauce/etc.)

Directions

Wash the peppers and cut out the seeds attached to the top, making a hole to the inside of the pepper.

Combine the rice, beans, spaghetti sauce, dried chopped onion, chili powder, garlic powder, and salt (to taste) in a medium-sized bowl. Use a fork or spoon to stuff the peppers with the filling, placing the stuffed peppers inside the crock-pot.

Add ½-cup water to the bottom of the slow cooker and top with the lid. Cook them on high heat for 3-4 hours or until peppers soften. Serve with a fork and dive in!

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I just made another batch of these for lunch yesterday afternoon and my family LOVED THEM! My favorite part is how easy they are to make. I also like mixing the grains, adding vegetables, using different colors of peppers, etc. Such a simple recipe yet super nutritious! 🙂

What are some of your favorite college essentials? School essentials? Kitchen essentials?

with lots of hugs,

Kathleen

Week 1 + Homemade SoyNut Butter

Hey My Yummilicious Nut Butters! 😀

I finished up my first week of ThisFitChick’s program, and let me say: I could feel it. The first couple days my legs hurt, but I could tell it was a good kind of pain though (not like a stretched muscle, but muscle strengthening and rebuilding). One thing that I’m now doing that I have never done in my entire life is goblin squats. Let’s just say I now know that I have muscles in my legs that I never knew I had before. Haha. 😉 This week I did all of my weight workouts, but I did an extended stationary bike ride (nothing arduous – pretty steady) in place of the interval workout. My legs had been killing me from days previously, and I wanted to go a little easier on them. I still felt it after the workout – it hurt to sit for a few days. Haha. Another thing I’ve noticed is that my arms are already becoming more defined – I’ve done weights for a long time, but hadn’t really gotten out of my comfort zone with them. But this program has shown me the power of upping my weights (and actually making it a challenge instead of routine) and what it can do. As this next week starts I’m upping my weights and loving every second. I especially love that I don’t even need a gym membership to do these workouts – I’m doing every single one of my workouts at home and I’m getting just as much benefit from the program as I would at a gym. YAY! 😀

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I’ve always wanted to make soy-nut butter. But one thing I’ve never been able to find is a definite recipe for it, or the recipe isn’t the healthiest for you. So I determined to come up with my own.

I succeeded, and I’m here to share that success with you. 🙂


My Homemade SoyNut Butter!!!


Soak your soynuts in water for 7-10 minutes (just to let the nuts soften a little).


Add the soaked, dry-roasted soynuts into a food processor or blender (you don’t need anything powerful – just something to break the nuts down).


Pulse until the nuts are broken up.


Add a little coconut oil, salt (if nuts are un-salted), a little agave or stevia, and 1/4 – 1/3 cup water.


Process the mixture until it starts binding and smoothing out.


Once it’s all smooth, transfer nut butter into a glass jar with a lid and store in the fridge. (Or just go grab a spoon.) 😉


Homemade Soy-Nut Butter

High-Protein, High-Fiber, Gluten-Free, Nut Butter

Ingredients

  • 1 cup dry-roasted soy nuts (dry-roasted edamame works too), soaked
  • 1 tbsp coconut oil
  • 1/4-1/3 cup water (depending on the texture you want)
  • 1 tsp agave or stevia to taste
  • Optional: salt (depending on if or how your soy-nuts are salted)

Directions

Soak your soynuts in water for 7-10 minutes (just to let the nuts soften a little). Add the soaked, dry-roasted soynuts into a food processor or blender (you don’t need anything powerful – just something to break the nuts down). Pulse until the nuts are broken up.

Add a little coconut oil, salt (if nuts are un-salted), a little agave or stevia, and 1/4 – 1/3 cup water. Process the mixture until it starts binding and smoothing out. Once it’s all smooth, transfer nut butter into a glass jar with a lid and store in the fridge. (Or just go grab a spoon.) 😉 Makes about 1 cup.

Note: Each tablespoon is 40 calories, 3.5 grams protein, 2 grams fiber, and only 2 grams fat.

(Aka, you can eat 1/3 cup of this for the same calories as 2 tbsp regular nut butter, but with over double the protein and fiber and half the fat.)

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Yes, I have a chocolate version coming soon. Hehe. 😀

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How have you been working out this week?

Weights, some quick plyometrics,

Have you ever made SoyNut Butter before?

I practically ate the entire jar by spoon. None of it got onto a banana or sandwich because I ate it all before I could try it! 😉

Vanilla or Chocolate?

Chocolate. Unless it’s late at night, then I go for Carob.

With lots of hugs,