My dad makes an amazing chili, he’s been making it for years but recently he started making it “vegetarian”, I did some googling and realized that it might actually be vegan. This recipe makes a ton of servings so you can eat it for days, it is totally healthy and actually keeps you full. It is perfect for leftovers, the other day I ate it for lunch and dinner but I ate it over pasta for dinner to spice things up. I usually add red pepper flakes and saltines (I’m not sure if those are vegan though)
1 lg onion (diced small)
1 ½ green peppers (diced small)
2 cloves of garlic
1 yellow squash
1 container of baby mushrooms
2 28oz cans of diced tomatoes
2 16oz cans of red kidney beans
1 ½ tbsp flour
- 2 tbsp of butter, melted, in a pot
- Add mushrooms on medium-low, cook for a few minutes
- Add onion, cook for 3-4 minutes
- Add garlic & green pepper, cook for 3-4 minutes
- Add zucchini & squash, cook for 5 minutes
- Add diced tomatoes
- Bring to simmer, raise to medium
- Add salt, pepper, cumin, chili powder (to taste)
- Then add kidney beans
- Set oven to 250 F, put covered pot into the oven and let cook for a few hours. Stir every 30 minutes.
I will be moving into an apartment soon, which means I’ll be in charge of not starving. I’ve been trying to be healthier (hopefully I don’t go broke) and luckily my parents are willing to be my guinea pigs.
***I promise this was yummier than it looks***
20-25 Shrimp, good for about 4 people
2 Bags of Salad Mix
1 Can of Chic Peas
1 Bag of Frozen Corn
1 Bag of Frozen Peas
1 Container of Yellow Tomatoes
- Put Shrimp into luke warm water. Let sit for a few minutes.
- Drain and Rinse Chic Peas. Put into seperate bowl.
- Put Peas & Corn into slightly warm water. Let sit for a few minutes.
- Once shrimp is no longer cold, drain it. Then add lemon pepper (or just lemon juice). Put onto the stove & cook on each side until pink. I’d cook it at medium, medium/low.
- Empty Both Bags of Lettuce into the ugliest bowl you have. for aesthetic.
- Cut your baby tomatoes in halves, and pit & slice your avocadoes.
- Throw everything into your salad. (My sister doesn’t like chic peas so they were served on the side which is why they aren’t show in the picture)
I chose to put Parmesan Peppercorn dressing on mine & thought it was fabulous, the healthier option probably would have been olive oil, though.
4 Servings Prep: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes
3 tbsp olive oil
2 tbsp unsalted butter, melted
2 tbsp honey
2 tbsp brown sugar **next time I’ll use less
1 tbsp Dijon mustard
3 cloves of garlic, minced
1/2 tsp dried oregano
1/2 tsp dried basil
Salt & Pepper, to taste
16 oz baby red potatoes, I just used the entire bag that I bought
4 boneless, skinless chicken breasts, I should have used smaller ones because no one could finish the giant pieces I used
24 oz broccoli florets
- Preheat oven to 400 F. Lightly oil a baking sheet or coat with nonstick spray. **I should have used nonstick spray because I used too much oil but I don’t think it ruined anything
- In a bowl, whisk together 2 tbsp of olive oil, butter (melted), honey, brown sugar, Dijon, garlic, oregano, basil; season with salt & pepper to your liking.
- Place potatoes in a single layer onto the prepared baking sheet. Drizzle 1 tbsp olive oil onto the potatoes and season with salt & pepper. Add chicken in a single layer and brush chicken with the mixture with the bowl.
- Place into oven and roast until the chicken is at 165 F, internally (about 25-30 minutes). Stir in the broccoli in the last 10 minutes of cooking time (at 15-20 minutes).
- Broil for 2-3 minutes.
recipe from Damn Delicious