What a weekend, y’all! I had an awesome time at my first convention and I had an even better time seeing family the next day. I spent all day Saturday and Sunday running around and forgetting to eat (oops!) Am I tired? Goodness, you have no idea. Needless to say, empty cornfields and a distinct lack of skyscrapers were a welcome reprieve from the exciting weekend I had.
Being back home also means it’s back to the grind of work and more work and research and meal prep. This week I’m excited to share the easiest meal prep recipe that I have: Black Bean Chili! This recipe is great for days like today where I have no energy to make anything extravagant, but still want something hearty and nutritious.
It’s really as simple as throwing a few cans in a pot and letting it simmer for 30 minutes – but what you get is a savory and heartwarming dish that can easily be paired with a side salad, served over mashed potatoes, and eaten all week long for lunches!
This recipe was in this last week’s Meal Plan – feel free to download it with the grocery list!
Black Bean Chili
2 cans Black Beans
2 cans Petite Diced Tomatoes
8oz Frozen Corn Kernels (or 1-2 cans of Sweet Kernel Corn, drained)
Salt and Pepper to taste
1T Chili Powder
2t Ground Cumin
1/4 Avocado, sliced (optional)
1T Shredded cheese (optional)
- Combine all ingredients in pot
- Simmer on medium heat for 30 minutes
- Serve plain or over mashed potatoes with Avocado and Shredded Cheese