I don’t know if the weather where you are has been crazy, but here in Nashville, it’s been absolutely bonkers.
BONKERS, I SAY!
Last Thursday, my boys and I were at the park in t-shirts and yesterday it was full-on snowing. Needless to say, we’ve all been thrown for a little bit of a loop. Especially because we were beginning to feel the first signs of summer freedom and now we’re back on the couch, curled up under a heavy blanket.
Like many of you, when things (like the weather) are in flux, one of my favorite coping mechanisms is to eat generous amounts of my favorite comfort foods. So in honor of this ridiculous cold snap, I’d like to share one of my go-to meatless chili recipes, that can fool even the most discerning carnivore! Trust me, I’ve put it to the test…
I usually like to pair my chili with a hearty helping of skillet cornbread, so I’m excited to announce that this week’s meatless Monday is a two-fer!
What You’ll Need – Chili
1 can pinto beans (rinsed)
2 cans black beans (rinsed)
1 can tomato puree
1 medium sweet potato, diced
4 cups low sodium vegetable broth
1 c. brown rice
3 tbs chili powder
1 tbs garlic powder
1 tbs onion power
1 tbs cumin
Optional toppings: Avocado, plain greek yogurt, green onions, shredded cheese
What You’ll Do
- Put everything in the crock pot.
- Set on high for three hours (or until rice is tender)
- Set to low until you’re ready to serve.
- Drink wine.
Last week, I literally fed this to my family and then ate it for lunch every. single. day. It’s really that good.
What You’ll Need – Skillet Corn Bread
2 cups corn meal
2 eggs, whisked
1/2 c. applesauce
1 c. water
1/2 c. milk
2 tsp. baking powder
1 tsp salt
What You’ll Do
- Preheat over to 400 and place cast iron skillet inside
- Combine dry ingredients
- Add applesauce, eggs, milk and water and combine
- Pour mixture into hot skillet and bake for 30 minutes
And if all else fails, there’s always…