“What do you meeen you don’t eat noo meat? Oh, that’s okay… I make lamb.” — My Big Fat Greek Wedding
I must admit, vegetarian dishes do have a great appeal, as they are pretty easy on the wallet. I am not a vegetarian, but for the sake of sticking to a weekly food budget, we’ll eat fish a few times a week, and we will eat a dish that has neither fish nor meat once a week .
It is amazing how much it helps to save money by adding one or two vegetarian meals per week. I know it may seem like an odd concept to grasp (and trust me it was for me at first, too.. In my mind, for quite a while, only a STEAK was a “real” dinner).
Well, then you buy a house, and then you live amidst a recession and then you learn to become creative. I did have some growing pains, but I have managed, especially because of eating dishes like this.
There are several facts about beans that we cannot ignore:
1. Beans are cheaper than steak.
2. They may or may not be the musical fruit, but I’ll allow you to discuss this amongst yourselves.
3. Beans are high in fiber (good), protein (very good), and are complex carbohydrates (yes, please!).
4. Because of fact #3, they will keep you full for a long time! (Double yes!)
So want to save yourself a few pennies? Make yourself this chili. I promise that you will forget that there isn’t meat in it. Trust me, even my husband was surprised that there wasn’t meat in it!
If you took advantage of ShopRite’s CanCan sale you’ll be amazed at how many inexpensive meals you will get out of this batch — try about $1 or less per serving!
Three Bean and Veggie Chili
Yields: 10 to 12 servings
ShopRite Canned Black Beans, rinsed and drained
ShopRite Canned Small White Beans, rinsed and drained
ShopRite Canned Light Red Kidney Beans, rinsed and drained
ShopRite Canned Diced Tomatoes
ShopRite Fat Free Chicken Broth
ShopRite Canned Corn, rinsed and drained
ShopRite Tomato Paste
1 white onion, chopped
1 bell pepper, diced
1 jalapeno, seeded and diced
2 TBS chili powder
1/4 cup Worcestershire Sauce (trust me on this one)
Salt and pepper to taste
Cheddar Cheese to garnish
1 TBS Extra-Virgin Olive Oil
Water (optional: if you would like it to be more thinned out)
1. In a stock pot over medium heat, heat the olive oil. Add the onions and peppers, cook until the onions are translucent (about 4 to 5 minutes).
2. Add the broth and water (optional), bring to a slight boil. Add the remaining ingredients, minus cheese.
3. Bring to a boil, reduce heat to medium-low, and cook for approximately 25 to 30 minutes.
4. Garnish with cheese and eat!
IMPORTANT NOTICE: As a POTLUCKTM blogger, I received the ShopRite brand ingredients in this recipe from ShopRite for free.