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MAKE AHEAD VEGGIE CHILI | MEAL PREP FOR NEW PARENTS

MAKE AHEAD VEGGIE CHILI | MEAL PREP FOR NEW PARENTS

Hi Friends! Welcome back to Healthy Grocery Girl. Today I’m sharing with you how to make a Very Veggie Chili!

My husband and I are expecting our first baby due early April, 2018. In preparation for her arrival I’ve started creating a list of recipes I want to meal prep and freeze so that Aaron and I have nourishing meals after her delivery. Soups and chilis are my go-to meal prep dish because they are easy, a great way to sneak in tons of veggies and protein and the leftovers last for days! Another tip – make a double batch when you’re cooking whether you plan to freeze all of it or eat half now and freeze half for later!

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Very Veggie Chili
Serves 8
Print
Ingredients
  1. 1 tablespoon coconut oil
  2. 1 small white onion, diced
  3. 3 cloves of garlic, minced
  4. 2 cups of kale, packed
  5. 2 cups of spinach
  6. 1 cup of zucchini, diced
  7. ½ cup of celery, diced
  8. 28-ounces of crushed tomatoes
  9. 2 cups vegetable stock
  10. 4 tablespoons chili powder
  11. 2 teaspoons oregano
  12. 2 teaspoons garlic powder
  13. 2 teaspoons cumin
  14. 2 teaspoons black pepper
  15. 2 tablespoons sea salt
  16. 1 (15-ounce) can of lentils, drained
  17. 1 (15-ounce) can of white beans, drained
Instructions
  1. In a large soup pot over medium, heat coconut oil
  2. Add onion and garlic and sauté for 8 to 10 mins, until the onions start to brown
  3. Then add the crushed tomatoes, vegetables stock, spices and vegetables and simmer on low for 20 minutes
  4. Add the beans and simmer for another 15 minutes
  5. Enjoy right away or store in Mason Jars in the fridge or freezer
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Megan

Megan Roosevelt

Megan Roosevelt is a Registered Dietitian Nutritionist, Host, Video Producer as well as the founder and CEO of Healthy Grocery Girl®

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