My children seem to be under the impression that we're going to make it a habit to eat junk. Alas, the holidays are over and IT'S TIME TO EAT REAL FOOD, KIDS.
They're not taking this news well.
Which means I'm doubling down.
I've reverted to actually cooking real things that grow and stuff. There has been roasted vegetables, veggie burritos, lots of soups, and this White Bean Chili. The beans for the chili came out of cans, but there's still a decent amount of healthy happening. The magic in it all is the three different kinds of beans, which was all it took to get Mila to give in and eat real food for once. It helps that it only takes about 20 minutes to make this. I might be slightly more ambitious than usual, but I'm still all about the easy meals.
We'll see how long it lasts. Not the part with the girls eating real food; the part where I cook. Can I make it a whole week? WE SHALL SEE.
Vegetarian White Bean (Chik'n) Chili
2 tablespoons olive oil
1 red pepper, diced
1 medium yellow onion, diced
1 can chickpeas, rinsed
1 can navy beans, rinsed
1 can cannellini beans, rinsed
4 cups vegetable broth
1 package Morningstar Chik'n Strips, prepared per package instructions
2 teaspoons paprika
1 teaspoon cumin
Salt and pepper to taste
1. In a large stock pan, heat the oil and saute the red peppers. Give them about a 3-4 minute head start on the onion and then saute both vegetables until the onion is clear.
2. Add the beans, broth, paprika, and cumin. Heat until boiling. If you want the concoction to be a bit spicy, you can add some red pepper flakes. Your call.
3. Add the chik'n strips. If you want to get extra fancy, add about two cups of kale or baby spinach. It is legit good with it in there, though it may not qualify as a chili.
4. Who are we kidding? White bean chili isn't really chili. It's good, though.
5. Add salt and pepper until you're happy. Serve with bread or saltines. Both make for happiness.