Quick Chili

So I had no idea what to make, and have very little on hand (next week is our big grocery shopping trip of the month, so most things are out, and that’s good for us because I get creative and use things I really want to use)

ie: we have no bread.  I buy one loaf of bread a month, so when it’s gone, there are no more sandwiches.

So here’s what I pulled out to throw together.

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I wound up only using one can of pinto beans, not two. But here I have 2 cans Organic Pinto beans, 2 cans chili tomatoes, 1 can organic dark red kidney beans, 1 lb ground beef (pasture raised, antibiotic and hormone free), and 2 yellow onions.

I chopped the onions and cooked the ground beef with them.

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I season my beef and onion mix before adding anything else, a little cumin, chili powder, garlic powder, oregano, and steak seasoning.

Potentially the most important step in all of chili making (according to Charity) is blending the tomatoes so that there are no chunks and a nice smooth consistency.

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Rinse and drain the beans.

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Toss everything in the pan and simmer for 10 minutes.

AAAND… Chili.

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I served it with tortilla chips and cheddar cheese on top, but you could easily make corn bread to go with this if you prefer.

Everyone seemed to like it.

Tuesday morning is smoothie day, so we had Strawberry, banana, avocado, coconut milk, peach, mango smoothies (say THAT five times fast!)

I did NOT juice for breakfast, so that’s what I’ll wind up having for lunch with some hummus and fresh veggies most likely.  Today is chicken nugget day.

**Spoiler Alert**

Next week is our week to do our major shopping trip and re-do our menu options.  I will provide details on our budget, recipes, and at least one day a week will be vegetarian, and one day a week will be gluten free.  (not necessarily the same day)

My family doesn’t eat enough veggie proteins to go for vegan, but making small changes to our diets in the right direction, I hope over the next few months to be able to add a vegan day to each week as well.

Stay Tuned 🙂

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