…the more you eat them, the more you…will truly appreciate how nutritious and ridiculously inexpensive they are. Not only can beans be used for hearty chili recipes that will fill you up quickly, but they can also make great salad/cold dishes which don’t need re-heating to enjoy. Dried, many varieties of beans cost less than a dollar a pound if you purchase them either at the 99c store, or in the bulk aisle of a grocery store like Sprouts. A friend of mine makes beautiful chili by the gallons because it’s cheap and easy. If you like chili, an easy way to prep it is to throw the dried beans in a crockpot or slow cook and leave it overnight or while you’re at work. Alternatively, you can used canned beans (about 2 cans/$1 on sale) to make a fast chili or an easy bean salad for a quick and very cheap meal. If cooking with dried beans, be careful as some varieties need to be boiled first to remove/degrade toxins and the slow cook may not reach the temperatures needed to degrade the toxin.
Easy 5-ingredient chili modified from GimmeSomeOven.com.
- 1 lb. ground beef or turkey (or you can just use Costco $5 chicken adding it in later)
- 3 (15 oz.) cans diced tomatoes with green chiles
- 2 (15 oz.) cans beans, drained (black beans, kidney beans, a combo, or whatever you like)
- 1 small white onion, diced
- 2 Tbsp. chili powder
(optional toppings: shredded cheese, chopped green onions, sour cream, cilantro, etc.)
In a large stockpot, cook ground beef or turkey over medium-high heat until browned, stirring frequently. Add remaining ingredients and stir to combine. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15 minutes or until the onion is cooked and softened.
For a crockpot/slow cook chili, visit Keyingredient.com
And of course, let’s not forget the bean salad…the one from OhSheGlows.com is really tasty, even if you just use your favorite dressing instead of the ‘from-scratch’ version on the site.
That’s the last of the cost-effective, stipend-ready fillers. Enjoy!