As mentioned in a previous post - I am working towards being more organized with menu planning. Would you believe I've been consistent almost 3 days now?! My family has been happily (on time) and healthfully fed for 3 days! Praise be to God for giving me the motivation and conviction to get myself in gear! It really does all come back to Him!
I wanted to share a recipe with you - what we had for Sunday lunch (and dinner, leftovers!) yesterday. It's a vegetarian chili. None of the people in my family are vegetarians but it sounded delish AND saved money as it was made from mostly pantry canned items and spices. I was skeptical as I made the dish...because I loooove my meat, but this chili was just incredible! Best of all - my non-bean hubby liked it, raved about it... score! Second best is - I have plenty to pack away in the freezer for another freezing day. Third best is... its a pretty healthy dish. :)
Big-Batch Vegetarian Lentil Chili (taken from BHG, January 2010)
4 (14.5oz) cans diced tomatoes
2 (15oz) cans red kidney beans, rinsed and drained
12oz. bag frozen chopped green peppers (I used the pictsweet brand)
12oz. bag frozen chopped onions
2 c. dry red lentils, rinsed and drained (or any lentil if you can't find red)
1/4c. chili powder
2 T. garlic powder
8oz. can tomato sauce
6oz. can tomato paste
2 c. shredded cheddar or choice cheese to top!
tortilla chips* (optional)
1) In 8qt. dutch oven combine undrained tomatoes, rinsed and drained beans, 3 c. water, green peppers and onions, dry lentils, chili powder and garlic powder. Bring to boiling; reduce heat. Simmer, covered, 30 minutes, stir occasionally.
2) Stir in tomato sauce, tomato paste, and 1/8t. ground black pepper; heat through. Serve with cheese and chips.
*can be frozen for up to 3 months
*makes 6 (1 1/2 cup) servings
Enjoy! It will for sure warm you up!