When the new year rolls around, most of us are looking for that reset button. And sometimes, we put ourselves in the doghouse, realizing how much Christmas actually cost us!
We didn’t go crazy on Christmas this year, but we love a good rice and beans meal during the week. The benefits? It’s cheap. It makes a lot. It’s filling. And did I say cheap?
These beans are full of flavor and make a nice meal–what we like to call a Rice Bowl. We are SO original, huh? The great thing is that you can add any toppings you’d like: avocado, tomatoes, cilantro, corn, etc.
This meal takes less than 5 minutes to put together…a HUGE plus for this busy mom! I usually throw the beans in the crockpot at night and the rice in my rice cooker and deal with it in the morning.
If you get tired of plain ole rice and beans, have a taco night and use the leftovers on top. Options galore!
A couple of notes:
1. I buy my dried beans in the bulk section of a health food store to save money, but you can also buy them at any regular grocery store.
2. Wear gloves when cutting your jalapeno to avoid hot hands!
3. You can also use whatever type of beans you want in this recipe. This is the combination I like, but feel free to choose your favorite. Just make sure it adds up to 1.5 cups!
4. You can discard the big chunks of onion if you choose (after it’s done), but I love onions & prefer to eat them 🙂
A good pot of chili is pretty much the ultimate. But if you’re using prepackaged chili seasoning packets, you are filling up on some MSG, GMO’s, and preservatives. Why do that when you can use REAL food? Instead of buying the packets, you just need a few staple pantry items.
What I love about this chili is that it’s packed full of flavor, and it uses lots of real spices to make that happen. No partially hydrogenated oil or other bad things. Just real food.
I made this pot while we were waiting for our power to go out during winter storm Pax….I had to use what I had around the house, and I’m so thankful I did this. I’ve had numerous chili recipes throughout the years, but this one is by far my favorite.
It’s traditional, but has a kick. It’s meatless–in case you are a vegetarian or just looking for more meatless options.
You probably won’t miss the meat, but if you do, feel free to brown some grass-fed (local if you can) ground beef (or meat of choice) and add it in the chili!
This soup has the feel of chili but with a twist, and it perfectly satisfied my need for a “feel good” soup on our first (and only?) winter snow here in SC. I made two batches in case we were “snowed in” (which doesn’t take too much down here)! It lasted less than 24 hours—wait, the snow or the soup?? I’ll let YOU guess 🙂
I love how the flavors in this soup blend together, but still emit a slight hint of jalapeno, fresh cilantro, and lime.
It doesn’t take too much work to put this soup together–and if you can get up a little bit earlier, you could let it simmer all day in the crockpot while at work….Dinner made easy!
Before you make the soup, you’ll need to roast the red pepper. I suppose you could leave this step out (or throw them in with the onion when you saute), but I just love the flavor the roasted pepper gives the soup!
The steps are simple.
How to Roast a Red Pepper:
Preheat the oven to 400 degrees
Cut the pepper into fourths and de-seed
Place on parchment lined cookie sheet and roast for 25-28 minutes. It won’t matter if the tops of your peppers get black because you’ll be peeling the skin off anyways. (If you are stretched for time, try roasting at a higher temperature or even broil!)
Place peppers in a brown paper bag and roll down a few times
Let steam for about 10-15 minutes
Take the peppers out and peel back the skin and remove