Chunky Vegetarian Chili

Some nights are just meant for chili.*

Last night was one of those nights. 

Jeff and I returned home from a day spent walking all over DC…


…and my intense craving for veggie chili was one I just couldn’t ignore. 


Since it was almost 9 by the time we made it home, I decided to use a quick and easy recipe from Cooking Light for Chunky Vegeterian Chili. I made a couple of substitutions.
  • I used TJ’s diced tomatoes because they didn’t have stewed tomatoes. 
  • I used a red bell pepper instead of a yellow one because I grabbed it by mistake
Otherwise, I followed the recipe word for word and it was awesome.

And what’s chili without cornbread?

It’s impossible to have one without the other. Especially by Jeff’s standards. 

Delicious! 

If you’re looking for a easy but delicious vegetarian chili recipe I definitely recommend this one. I also love Eating Well’s Black Bean & Wheat Berry Chili, but that one takes a little bit longer to make. 

*I should note that while some nights are most definitely meant for chili, other nights–like tonight–are meant for dropping and splattering leftover bowls of chili all over the kitchen. Just as I was lifting a bowl to heat in the microwave over our stove, it slipped out of my hands and exploded all over the place. And when I say all over the place, I mean all. over. the. place…on the stove, behind the stove, on the wall, on the counter, on the front of the dishwasher. Sadly, I don’t have a picture to show you because I was too shocked about what had just happened to think of pulling out my camera. Trust me, it was the most ridiculous thing that’s happened to me all week. Thankfully, Jeff helped me clean up the mess. 

What is the most ridiculous kitchen mishap that has ever happened to you? 

Have a great Monday! 

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Productivity + Black Bean & Wheat Berry Chili

Let me introduce you to the best omelet I’ve ever made in my life:

Best omelet ever

This omelet was the result of being ravenous after a sweaty, hour-long Shape workout yesterday morning. It was so good that I had to talk about it on my facebook page immediately after eating it:

Best omelet ever: 2 eggs, sliced grape tomatoes, feta, 1/4 an avocado mixed with garlic powder, onion, tomato, and lime juice. Yum! Make it!

And that’s all there really is to say about it. Just make it. I promise you won’t be disappointed. (Unless you hate eggs, avocado, feta, or tomato. In which case, you will be disappointed. So, don’t make it)

Along with my omelet, I tried Kombucha for the first time.

Kombucha

Pretty delicious, if you ask me. I know some people think it tastes disgusting. That’s precisely what inspired me to try one. I’m adventurous. What can I say? 

All together now:

Breakfast Breakfast of champions.

I had a very productive day yesterday. I woke up early, motivated to get things done. I love that feeling. After working out, writing a blog post, and eating breakfast, I spent an hour and a half reading half of one of the resume books I got from the library on Saturday. I’m a pretty slow reader, so that’s quite the accomplishment.

I took a short break at around 1 to make a lunch of champions. I had a theme going on.

Side of Salad

A big ol’ salad was calling my name. It contained:

  • Spring mix
  • 1/2 of an apple, chopped
  • 4 baby carrots, chopped
  • 5 grape tomatoes, sliced
  • Raw shelled sunflower seeds
  • Sliced Almonds
  • Chopped Walnuts
  • Feta
  • Annie’s Raspberry Vinaigrette

It was beautiful.

Salad

After eating lunch, and reading some more, I cleaned up the apartment a bit.

Then, it was time to make this:

Pot of Chili

Black Bean and Wheat Berry Chili

I made this chili once before, and it was a hit. I knew it would be the perfect dinner for a cold night.

Tomato-Bean Line up

Please ignore the drying dishes in the background. 🙂

One thing you need to know about this recipe is that it takes a lot of prep. If I were smart, I would have made the wheat berries yesterday morning. But I wasn’t. Wheat berries take about an hour to cook, so make sure to keep that in mind before making this chili.

Pot of Chili (2)

Another thing I must tell you about this chili is that it makes A LOT. This is a great recipe to make on a weekend, and then eat all week (which is what we plan to do. Jeff took some for lunch today).

I followed the recipe almost exactly, except that I poured in half a bag of frozen corn when I added the wheat berries, and I left out the cilantro (I hate cilantro).

Check out this picture Jeff took of me mixing the chili in my baggy sweats:

Mixing

A few things:

  • There’s absolutely no reason to include this picture in this post. 
  • My hair is crazy.
  • That round, blue glow to the left of my head is definitely an alien. You think I’m kidding.

Anyway:

Bowl of Chili

I garnished our bowls of chili with sliced avocado, like the recipe told me to. It’s that easy. I’d eat avocado on anything.

I used another Eating Well recipe to make cornbread to go with the chili.

Cornbread

Not the best shot. After snapping this photo, I promptly shoved the piece of cornbread into my bowl of chili.

Bowl of Chili 2

Now that’s a better picture. 🙂

I love this chili because it has so much flavor, and the texture is awesome. Wheat berries are nutty and chewy once cooked. It’s a great vegetarian chili because one serving has 14 grams of protein. It’s also very filling, so you don’t need a lot of it to feel satisfied.

Here are the nutrition facts from Eating Well’s Website:

Nutrition

Per serving: 386 calories; 11 g fat (1 g sat, 7 g mono); 61 g carbohydrates; 14 g protein; 15 g fiber; 703 mg sodium; 311 mg potassium.

Nutrition Bonus: Vitamin C (130% daily value), Fiber (72% dv), Folate (48% dv), Iron & Vitamin A (25% dv).

Can’t wait to devour some leftovers for lunch today!

What’s your favorite cold-weather recipe?

Have you tried Kombucha?  Thoughts?

Have a great Monday! <3

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