Learning Kitchen: Meal Planning/Prep – Chili Week

Deep breath.


This is fine.

We’ve decided to be healthier by cutting out processed foods as much as possible, and by making as many meals as we can by scratch (excepting one cheat day per week because I CANNOT LIVE WITHOUT RESTAURANT FOOD). What does this mean?

It means that, in order to live healthfully but frugally, we’re doing the meal planning/meal prep thing. And what does that mean, exactly?

Apparently, it means eating chili all week because I made way too much last night.

It was super easy, and super cheap, so I’m pretty happy thus far. I’ll be dressing it up and repurposing it all week, so expect to see a lot of beans in my posts for the next few days. Don’t say I didn’t warn you.

Tomato sauce, tomato paste, tons of homemade chili powder, some cayenne, two types of beans.
A red bell pepper, a yellow one, and a small onion precede a handful of frozen corn.

I let the whole thing simmer for about 30 minutes, and decided to boil some brown rice pasta.

Vegetarian chili mac actually tastes pretty good when it comes from your own kitchen. I didn’t miss the meat at all – and I feel absolutely no guilt because everything was organic!

2 Responses

  1. This is a great vegan recipe, I’m a massive vegan foodie so i appreciate seeing a good recipe when I find one!

    On a side note, I was just wondering if you could provide me with some insight. I noticed that your site is self hosted and i’m just wondering how your posts are able to be found under the tags/catagory section of the reader? I didn’t think that self-hosted blogs were allowed to be shown there, which is why mine never appear there.

    Wishing you well!


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