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?
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) 🙂
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)
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!