about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

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    EmilyBMalone@gmail.com

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    What’s Cooking?

    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.



Twenty-Minute Four-Bean Vegetarian Chili.

Is that a mouthful or what?  A few weeks ago I posted some of the quick, twenty minute meals that Casey and I typically eat during the week.  Many of you responded that you’d like to see more of these!  So here we go…

Even though I don’t have a typical 9-5 type of job, I still somehow find myself struggling to fit in all the things I’d like to do in a day.  More and more I’m trying to come up with meals that are both quick and complete.  We try to be careful to make sure we’re eating balanced meals, and not overly relying on one thing like rice or potatoes.

I am one hundred percent obsessed with soup.  It’s my favorite thing to order in restaurants, and one of the reasons I love the beginning of fall so much.  Friday night was our first chilly evening here in Seattle, so what better to make than – CHILI?!

Twenty-Minute Four-Bean Vegetarian Chili by Daily Garnish

There are a million chili recipes out there, even vegetarian versions.  In fact I’ve made three other chili recipes right here on this blog!  But there is always room for one more, right? 

The nice thing about this one is that it’s simple, inexpensive, and as easy as “open cans and combine.”  Nothing fancy – just a quick weeknight solution to “what’s for dinner?”  It’s even better the next day for lunch, along side a delicious piece of homemade cornbread. 

Twenty-Minute Four-Bean Vegetarian Chili

by Emily Malone

Prep Time: 20 minutes

Cook Time: up to an hour (can vary)

Ingredients (4-6 servings)

  • 1 medium onion, chopped
  • 2 cups bell pepper, diced (I used frozen pepper strips!)
  • 1 can black beans
  • 1 can red kidney beans
  • 1 can great northern beans
  • 1 can white kidney beans
  • 2 cans fire roasted tomatoes
  • 2 cups veggie broth (or water + bouillon cube)
  • 2 tablespoons chili powder
  • 2 teaspoons garlic powder
  • 1.5 teaspoons ground cinnamon
  • 1 teaspoon sea salt (more to taste)

Instructions

In a Dutch oven or heavy-bottomed pot, sauté the chopped onion in a little bit of olive oil. While the onion cooks, chop your peppers. To save time, I actually used a bag of frozen bell peppers (from Trader Joe’s) and just diced the frozen pieces. A big time saver on busy weeknights, and good for using in something soft like soup.  Add the peppers and continue to cook until thawed (if frozen) and browned.

Rinse and drain all the beans, and then add to the pot.

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Add two cans of tomatoes too – make sure you use fire roasted tomatoes with some sort of chili or heat. If you choose to sub in plain canned tomatoes, you’ll want to increase the amounts of spices and add a little extra heat (jalapeno or cayenne).

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Add the spices, salt, and veggie broth and give everything a good stir. Turn the heat to medium and let the chili simmer. At this point the chili is pretty much ready to eat, although the longer you let it simmer, the better (an hour really deepens the flavor).

Twenty-Minute Four-Bean Vegetarian Chili by Daily Garnish

Another option is to throw all of these ingredients into a crock pot and let it cook all day long. It’s a very simple chili, but that’s the whole point. Something easy you can throw into a pot and then walk away – come back, and dinner is served!

Twenty-Minute Four-Bean Vegetarian Chili by Daily Garnish

Way too easy, and oh so comforting.  Is it just me or does chili feel incomplete without cornbread?  The only thing I love as much as soups are DIPS, so it makes perfect sense that I like to dip things in my soup. 

Twenty-Minute Four-Bean Vegetarian Chili by Daily Garnish

This particular dipper will be shared with you tomorrow (Update: recipe is here!).  I find double-recipe posts to be overwhelming and disorganized – sorry to make you wait!

Twenty-Minute Four-Bean Vegetarian Chili by Daily Garnish

I promise it is more than worth it.  I am polishing off the last bit of leftovers for lunch as I’m typing up this post, and I’m missing it already.  Good thing it is so easy to make another batch!

Twenty-Minute Four-Bean Vegetarian Chili by Daily Garnish

Enjoy!

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Weekend.

Another great family weekend – and the first that has felt like fall is finally here!  I spent all day Friday celebrating Cullen’s 11 month milestone – we played with friends in the park, took a loop around our favorite lake, and had fun playing in the new playroom.  (His new thing is hugging, and it KILLS me!)

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It was also the first day that has been cool enough to try out Cullen’s new puffy vest!  I couldn’t help myself.

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Once Casey got home from work, we all took a rare trip to the grocery store together.  I usually try to do our shopping during the week, but this week was pretty busy.  It was SO much easier and faster to go together – Casey held Cullen while I zipped around and filled up our cart.  It is sad how much I enjoyed family Friday night grocery shopping.  We had our CSA bin delivered on Friday too, so our fridge is now PACKED with all sorts of amazing produce.  Now I just have to cook it all…

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Once we got home we had to do Cullen’s dinner and bedtime routine, which meant that our dinner was getting pushed back pretty late.  I’d had this idea in my head all day long that I wanted to make a big pot of chili.  Even though it was already late, I got it started quickly, and by the time I came down after putting Cullen down to bed, it was ready!

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I also did some baking…  But I will tell you more about both of those things tomorrow!

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Chili, cornbread, good Friday night TV, and an old brown dog plopped on top of my lap.  A great start to our weekend. 

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Saturday started out gloomy and drizzly, so we stayed in and did some house projects we had been putting off for a while.  We also took Cullen and the dogs for a 4 mile walk in our neighborhood.  We had a pretty low key day since we were getting ready for an exciting date night out!  Casey scored the last pair of his company’s tickets for this season – they are in the front row, directly next to the Mariners’ dugout – totally awesome. 

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Garlic fries and veggie dogs for dinner – yum.  It was a great game (Mariners win!) but the best part was just getting to spend a night out with my favorite guy.  We try to do some sort of date night at least once a month – it’s not much, but it makes a big difference. 

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The sun was out on Sunday, and we both were itching to get in some activity.  We headed to Greenlake for a family run.  Casey is considering training for another marathon, so he’s doing some pre-training right now to see if it feels right both physically and with our schedule.  He wanted to run 8 miles, and I wanted to run two laps (5.6 miles).

I did my first lap with the stroller and it SUCKED.  I felt like I had zero energy.  Not sure if I just chose the wrong breakfast (eggs) or if I was running too soon after breastfeeding (dehydrating) or what, but I felt like lead.  It didn’t help that Cullen was throwing toys and blankets out of the stroller every 30 seconds.

Since we run on a loop, Casey and I run in opposite directions so that we see each other twice as we go around.  After I finished the first lap, I happily passed the stroller off to him so I could run for a bit on my own.  I thought ditching the stroller would make a big difference, but I still just felt drained.  I ended up running another mile and then turning around to head back.  I knew Casey would be finished by then anyway.

Even though it was an ugly run, I was happy to have done it.  I have mostly been running in the 3-4 mile range recently, so I’m not sure why I thought I’d just go bang out 5.6 miles with no problem.  I finished 4.5 and collapsed in the grass.  It was ugly, but it was over.

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Casey ran his 8 miles (final 2.8 with the stroller) and then played with Cullen in the grass until I was done.  He is loving all the leaves that are falling!

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Post run treats at Flying Apron afterward.  This cinnamon roll was the size of my head, and honestly, too big.  I felt sick afterward.  Sugar overload, but still worth it. 

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We walked around Fremont for a bit and checked out the farmer’s market.  Casey was still hungry so he got a big plate of Indian food, and we all sat on the canal steps and hung out in the sunshine for a bit.  The trail by the water is one of my favorite spots in Fremont, and I miss when Cullen and I would hang out there when he was a newborn.

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The rest of the day involved a long soak in the bathtub (amazing!), reading Runner’s World, playing with Cullen, and throwing together a quick burrito dinner.  Filled with sautéed mushrooms, peppers, zucchini, and black beans – topped with avocado, salsa, and lettuce.  Delicious.

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I got a horrible night’s sleep last night – Cullen was up four times for some reason.  Not sure what’s going on these past few nights, but he’s waking up screaming several times a night.  I hope he is okay, and that it passes quickly.  Going to go wake myself up with some fresh air!

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