Chilli

If you know me, you know that I absolutely hate prepping lunches during the week and would rather block out two hours of my day to make meals for the entire week. I also hate buying lunch as I feel like i have no control of what goes in the food and I am a college student on a budget so it is better for me to cook my meals. Anyway this bring me to today’s recipe: chilli. I kid you not I have enough chilli to last me 7 days for both lunch and dinner.

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This is a super simple and CHEAP recipe, perfect for all those college students surviving on strict grocery budgets

Ingredient-makes 6-8 servings

  • 1 medium onion diced
  • 1 glove of garlic minced
  • Spices: 1.5 tsp each of rosemary, parsley, sage, cumin, chilli powder
  • 1 can diced tomato
  • 1 fresh tomato, diced
  • 1 small can tomato paste
  • 1 small can tomato sauce
  • 1 cup of water
  • 1 cup of diced mushrooms
  • 1 can each of black beans, kidney beans, and chickpeas
  • 1/2 cup or dry green lentils (or you can also use one cup of canned lentils)
  • 1 cup of frozen peas, carrots and corn blend
  • 1 cup of spinach

Directions

  1. You probably know the drill by now, all my recipes literally start the same way.
  2. If you are using dry lentils, boil the lentils in about 2 cups of water 15-20 minutes before you start cooking the actual chilli so that they are soft but not too soft and only need a few more minutes on the stove after the initial boiling.
  3. In a pan add a splash of water, 1 tsp of all the spices, the diced onions and garlic and sauté till the onions are soft and translucent
  4. Then add the tomato paste, tomato sauce, mushrooms and the cup of water. Stir the mixture and let it cook for about 5 minutes on medium heat               DSC_0005 (3)
  5. While the tomato sauce is cooking drain and rinse all the beans. It is absolutely important that you rinse the beans thoroughly as the liquid they are stored in can cause some bloating.DSC_0009 (6)
  6. After the sauce has reduced, add the lentils and let it cook down for another 10 minutes. If you see that the sauce is a little dry add a bit more water.
  7. When the lentils are cooked, they should be soft but not mushy, add the beans and let it cook in the sauce for a few minutes
  8. Add half a tsp of each of the spices and stir it in. After stir in the frozen vegetables and cover the chilli for a few minutes till the veggies have warmed up.
  9. Turn off the heat and add the spinach. Cover the sauce till the spinach softens. Then it is ready to serve

You can serve this chilli over rice or some pasta or eat it on its own, whatever suits your paletteDSC_0015 (4)

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