I haven’t posted a Meal Plan Monday in two weeks. Mainly because I’ve been flying by the seat of my pants in the kitchen lately. There have been a few planned meals, but last week I let Hello Fresh plan 3 of my dinners, and had the leftovers for lunch. I still had my shakes every day, and my snacks were ALL THE FRUIT (seriously, nectarines are so good right now). But really, this mommy, with her hubby being out of town on a business trip for 3.5 weeks, was reaching the height of being tired. But I did manage a recipe here and there. We had a weird “heat wave” for Spring last week. One day it was a high of 87. The following day it was raining and like 52. Whatever. Either way I made this super easy and CLEAN chili. It was so delicious…and provided leftovers for days. I love leftovers. Makes my life super easy.
1 lb ground beef (browned)
15 oz. can kidney beans (drained and rinsed)
15 oz. can chili beans (I actually used pinto beans because that’s what they have at Trader Joes).
15 oz. can of black beans (drained and rinsed)
14.5 oz. can of tomato sauce
14.5 oz can crushed tomatoes
2 cups chicken broth
Homemade chili seasoning (2 tbsp chili powder, 1 tsp salt, 1/2 tsp ground cumin, 1/4 tsp black pepper, 1/4 tsp onion powder, 1/8 tsp cayenne pepper, and 1/8 tsp garlic salt).
Combine all the ingredients in a large pot. Stir together. Heat on medium high until the chili starts to simmer. Reduce heat to low, cover and simmer for 20 minutes or longer.