Lean Three Bean Chili

Happy December Everyone!

Now that the winter season has approached us, it felt only necessary to warm up next to a hot bowl of comforting chili.

Chili can be made so many ways, from slow cooking all day in your crock pot, to quickly simmering on your stove. Being such a hearty meal, I usually slow cook my chili on days I know will be super busy. But there are just some mornings that you can’t get out of bed and forget to set your crock pot! Before you know it, it’s 7PM and you have a ton of work to catch up on, but don’t want to order take out for dinner. This recipe is for you! This chili recipe from Skinny Mom can be ready in twenty minutes and tastes like the flavors have been marrying all day.

Not only was this a super quick meal to make, it was also a great meal for the days you haven’t gone grocery shopping yet! Canned beans, tomatoes, and chicken stock are three main things that I stock in my pantry for times like this.

As you can see, the recipe is for Turkey Chili not Bean Chili .. HUH?! This recipe can be made both ways. As I mentioned, I had no food in the house but beans! Instead of ground turkey, I simply added one more can of beans. Nothing else was changed, except the omission of cinnamon.

Chili is so versatile, you can really add what you want as far as toppings – cheddar cheese, sour cream, chives, jalapenos, sliced avocado, fresh chopped tomatoes, sliced olives, crushed tortilla chips or shredded lettuce. Go wild!

Brekkie Quesadilla

One of our favorite breakfasts and it’s packed with protein.

1 whole wheat tortilla
Low sodium refried black beans
2 scrambled egg whites
1 T shredded mozzarella
Sliced avocado

While your eggs are cooking, heat the tortilla in a dry pan on medium heat. Spread half of the tortilla with beans and the other half with cheese. Add scrambled eggs. Once the cheese starts melting, fold in half. Let the tortilla crisp nicely, then cut and serve with sliced avocado.

Black Bean, Hominey, and Kale Stew

Need a quick/easy meatless monday meal? This stew is about to make your family think you’ve stopped in Mexico on your way home to pick this meal up. Seriously. They won’t believe you made it.

Before winter is over (I know, I can’t wait either), do everyone a favor and make this warm, filling, and healthy meal!

Ingredients

2 poblano chiles

8 ounces tomatillos, husks removed and halved (about 4)

2 teaspoons olive oil

1 1/2 cups chopped onion

1 jalapeño, seeded and minced

2 garlic cloves, minced

2 teaspoons ground cumin

3 cups organic vegetable broth

1/4 teaspoon salt

1/8 teaspoon ground red pepper

2 (15.5-ounce) cans unsalted black beans, rinsed and drained

1 (8-ounce) bunch kale, tough stems removed, leaves chopped (about 4 packed cups)

1 (15-ounce) can hominy, rinsed and drained

6 tablespoons reduced-fat sour cream

2 ounces shredded sharp white cheddar cheese (about 1/2 cup)

1/4 cup chopped fresh cilantro

Radish

Directions

1. Preheat broiler to high.

2. Place poblano chiles on a foil-lined baking sheet. Broil 7 minutes on each side or until blackened and charred. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes; coarsely chop. Set aside.

3. While poblano chiles roast, place the tomatillos in a food processor, and process until smooth. Set aside.

4. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion and jalapeño; sauté 5 minutes or until tender, stirring occasionally. Add garlic and cumin; sauté 1 minute, stirring constantly. Add tomatillos, broth, and next 4 ingredients (through kale); bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until vegetables are tender. Add roasted poblanos and hominy; cook for 2 minutes or until heated through. Ladle into each of 4 shallow bowls; top evenly with sour cream and cheese. Sprinkle with cilantro and shaved radish.