What’s better a cold winter night than some tasty chili?
Answer: Chili that is quick and easy and is good for you, as well as tasty!

Here’s my Super Quick Dinner Menu:
Veggie Chili
See recipe below

Spinach Salad
Bag of pre-washed spinach
Diced tomatoes
Handful of walnuts
Good Season’s Italian dressing

Corn Muffins
Your favorite muffin mix
Takes about 15 minutes to bake using cupcake tins and papers
Topping: a dab of butter (optional)

You can add any veggies you have in the refrigerator: celery, tomatoes, broccoli. Substitute other beans if you prefer: pinto beans, white beans or whatever you have on hand.

Simple Veggie Chili (prep time: 5-10 minutes, cooking time: 15-20 minutes)

1 can garbanzo beans (15 ounces, drained)
1 can of red kidney beans (15 ounces, drained)
1 can of black beans (15 ounces, drained)
1 yellow squash – chopped into cubes
1 green zucchini – chopped into cubes
1 can diced tomatoes (15 ounces, undrained)
1 tablespoon chili powder
2 teaspoons cumin
1 1/2 cups water (more if you don’t want it too thick)
Diced garlic to taste (1 teaspoon)
Salt to taste (1/2 teaspoon)

Put all ingredients in the pot and bring to a slow boil for 15-20 minutes, stirring occasionally.
Toppings I like to use: Fritos, diced jalapeno peppers, shredded cheddar cheese, sour cream, cilantro.

Leftovers can be served up for lunch the next day or made for another dinner out it as well. Need a bigger amount, easy to double this recipe. Be creative! Enjoy!

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