Breakfast was a green smoothie with kale from the garden, spinach, papaya, pineapple, strawberries, blueberries, banana, and coconut water. I also had 1/4 cup raw mixed nuts.
For lunch we had Tofu Pad Thai. I used a recipe from a previous post. but substituted the shrimp and egg for some of the tofu I'd air fried yesterday.
Dinner was Chili that was paired with mini cornbread muffins and shredded romaine.
Slow-Cooker Vegetarian Bean Chili
Adapted from The Best Make-Ahead Recipe by Cook’s Illustrated / America’s Test Kitchen
Serves 6 to 8
2 (28-ounce) cans diced tomatoes
2 tablespoons vegetable oil
3 medium onions, minced
8 medium garlic cloves, minced or pressed through a garlic press (about 8 teaspoons)
1/4 cup chili powder
2 tablespoons ground cumin
Salt
2 (15.5-ounce) cans pinto, drained and rinsed
2 (15.5-ounce) cans black beans, drained and rinsed
1-3 tablespoons minced chipotle chile in adobo sauce
4 teaspoons sugar
2 cups frozen corn, thawed
1/2 cup minced fresh cilantro leaves
Ground black pepper
1 – Pulse the tomatoes with their juice in a food processor until slightly chunky, about 5 pulses; set aside. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering but not smoking. Add the onions, garlic, chili powder, cumin, and 1/4 teaspoon salt and cook until the onions are softened and lightly browned, 10 to 15 minutes. Off the heat, stir in the processed tomatoes.
2 – Transfer the onion and tomato mixture to the slow cooker insert and stir in the beans, chipotles, and sugar until evenly combined. Cover and cook on low until the chili is flavorful, 7 to 8 hours.
3 – Stir in the corn and cilantro, cover, and continue to cook until the corn is heated through, about 5 minutes longer. Season with salt and pepper to taste and serve.
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