Quick & Easy Cheater Chili

Quick & Easy Cheater Chili


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Quick & Easy Cheater Chili
Colleen Kachmann is a certified integrative nutrition health coach and author of Life Off the Label: A Handbook for Creating Your Own Brand of Health and Happiness, available on Amazon. Follow her on Facebook, Instagram, and contact her at colleenkachmann.com
Course Main Dish
Prep Time 5 min
Cook Time 10 min
Servings
Ingredients
Course Main Dish
Prep Time 5 min
Cook Time 10 min
Servings
Ingredients
Instructions
  1. This meal isn't made from scratch, exactly, but it's still a powerhouse of nutrition and flavor. Stock your pantry with soups, grains, beans and organic vegetables.
  2. In a large pot, add ingredients, starting with the soups. If using fresh chopped vegetables that need to cook (carrots, onions, bell peppers, okra, garlic, etc.) add next and heat on medium high.
  3. Next, add beans (drain), jalapeño, pumpkin, and diced tomatoes (don't drain). Then corn, quinoa, other frozen vegetables, and lime juice.
  4. Season to taste. Chili powder and cumin are the obvious go-tos for chili, but turmeric, thyme, cayenne pepper, red pepper flakes, and even curry powder for a middle-eastern flare or cinnamon/nutmeg/cocoa powder for a Cincinnati style.
  5. Fresh cilantro and/or green onions, and a scoop of guacamole (if you have it) are the cherry on top of this cheater chili.
  6. Eat leftovers for lunch and/or store a batch in the freezer for the next emergency.
Caribbean Beans and Rice

Caribbean Beans and Rice


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Caribbean Beans and Rice
Colleen Kachmann is a certified integrative nutrition health coach and author of Life Off the Label: A Handbook for Creating Your Own Brand of Health and Happiness, available on Amazon. Follow her on Facebook, Instagram, and contact her at colleenkachmann.com
Course Main Dish
Prep Time 10
Cook Time 20
Servings
Ingredients
Course Main Dish
Prep Time 10
Cook Time 20
Servings
Ingredients
Instructions
  1. In medium sauce pan, whisk bouillon into water and bring to a boil. Add rice. Cover and simmer for 15-20 minutes. Fluff with a fork.
  2. In large skillet, saute garlic, onion and jalapeño in diced tomatoes. Once onion is soft, whisk in the coconut milk and beans. Add cumin, chili powder, turmeric, coriander and squeeze in the juice from one lime. Simmer for a few minutes. Add salt and pepper to taste.
  3. Remove from heat. Add the rice to the skillet. Garnish with cilantro and green onion.
Recipe Notes

If you have a favorite Caribbean spice blend, forgo my recipe and use your own favorite seasonings. Beans and rice can handle a lot flavor, so don't be afraid to add extra. My measurements are approximate, and in the end, I always add extra dashes of everything from onion and garlic powder, to paprika, thyme, oregano and even curry. Add some hot sauce if you like it spicy! You can't go wrong here! 

Make this your kids favorite filling meal by wrapping in a whole grain tortilla shell and topping with avocado and salsa.

Blackbean Southwest Salad

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Southwest Black Bean Salad
Colleen Kachmann is a certified integrative nutrition health coach and author of Life Off the Label: A Handbook for Creating Your Own Brand of Health and Happiness. See more at colleenkachmann.com
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Chop or dice all of the vegetables to bite size of choice. The avocados will provide the creamy texture, so pre-mash if they are not ripe enough to "dissolve" on their own. Add the spices, and toss thoroughly.
  2. Serve over lettuce and add a salad dressing or garlic vinaigrette of choice. A few tortilla chips crumbled over the top create a restaurant-style entree.