When life gets in the way you make chili

Hey friends!  I can’t believe it’s already February!

Life goes by too fast sometimes, and it seems like there is just never enough time.

Remember when I said things were crazy around here?

Here’s life:

and more life

It was a lot worse in person. (trust me)

One big stress factor is living in a messy house, so today I took the time to clean everything.

After cleaning all day I needed something quick with bulk and I came up with this yummy vegetable kidney bean chili.

For those who care only 3 points plus minus the hemp seeds. Yes hemp seeds which make the servings 5 points plus.

Vegetable Kidney Bean Chili:  3 Servings

(Thanks Ashley) 🙂

ingredients:

1 box of fat-free low sodium chicken broth (30 oz)

1 can on kidney beans (15.5 oz)

1 can of diced tomatoes (29 oz)

1 red, orange, and yellow  pepper

1 white onion

2 cups of raw spinach

1 Tb of minced garlic

1 package of Nutiva Hemp (completely optional)

instructions:

Saute onions and garlic on stove top with peppers and spinach. In a separate pot bring chicken broth, kidney beans, and diced tomatoes to a boil. Once veggies are tender add to chili and simmer for 30 minutes. (optional add hemp here)

3 very large servings (without hemp)

Around 200 calories per serving.

I froze theses other two servings.

Enjoy my friends!

🙂

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By Becca

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