Monday, January 20, 2014

Vegetarian Sweet Potato Wild Rice chili

Since moving, we are an even tighter budget than before. So being frugal is a must. A great way to do that is to use leftovers in a whole new fresh way.

I made a 15 bean soup last week and we had enough beans leftover for 3 servings, but honestly I just did not want another bowl of beans. Instead, I used the beans to make a whole new dish.

**the 15 bean soup had, 15 types of dry beans, water, garlic, dehydrated onion, bell pepper and carrots. Thyme, rosemary and a dash of cumin**

Frugal, inventive and delicious. PLUS meat free and healthy.

Plus this is a perfect meal for #MeatlessMonday, with lots of fiber, protein and flavor.
Vegetarian Sweet Potato Wild Rice Chili
3 cups beans (I used leftover 15 bean soup with not a lot of liquid)
1 6 oz can no salt tomato sauce
1/3 cup lentils
2 TBSP wild rice
1 can fire roasted diced tomatoes
1 medium yellow onion diced
1 large sweet potato, peeled and diced
2 tsp chili powder
1 tsp garlic powder
1/2 tsp cumin powder
1 tsp chipotle rub seasoning
16 oz water

Pour everything into a crock pot/ slow cooker, stir well and set on low for 4-6 hours.

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