It’s another meal-planning-Menu Monday! We tried several new recipes last week and loved some of them so much we’re repeating one this week! A second “new” recipe is also being repeated. And I’m listing one of the recipes below, with the changes we made.
Monday – dinner with family. (My grandma mentioned lasagna.)
Tuesday – Vegetarian chili. (Recipe from Weight Watchers)
Wednesday – Slow cooker pork with black beans and salsa.
Thursday – Spaghetti and meatballs.
Friday – Probably pizza. I tend to keep frozen pizzas on hand for easy meals.
Saturday – Out! The husband and I will be in Charlotte for a concert (!!!) and will hopefully hit up a really good, fun restaurant there.
So this vegetarian chili was surprisingly good. We tried it last week and didn’t get tired of leftovers. (We eat leftovers for lunch.)
We omitted a few ingredients from the original recipe (so ours wasn’t AS spicy as it would have been had we added additional chili powder and actual chiles, I think it would have been too hot for us.
29 oz canned diced tomatoes
3 Tbsp tomato paste
1 Tbsp olive oil
1 Tbsp chili powder
1 tsp ground cumin
2 large uncooked zucchini, diced
2 cups frozen corn kernels
15 oz canned black beans, rinsed and drained
15 oz canned pinto beans, rinsed and drained
3/4 cups cilantro, fresh, chopped
1/2 cups water, or up to 1 cup if needed
3/4 tsp table salt, or to taste
In a 4-quart or larger slow cooker, combine tomatoes, tomato paste, oil, chili powder and cumin. Add zucchini, corn, both types of beans; stir to mix well.
Cover and cook on LOW setting until vegetables are tender, about 6 hours.
Stir in cilantro and enough water to desired consistency; season with salt. Yields about 1 1/2 cups per serving.