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Slow Food Update & Easy Chili Recipe


Somehow we're already 2/3's through January which means I'm 2/3's the way through my slow food experiment. So far I feel like it has been incredibly successful and I plan on continuing this throughout the rest of 2018. It feels so much better to eat at home regularly instead of wasting money on constantly eating out, and I feel healthier for it too. The point of this experiment isn't for me to stop eating out entirely but instead to save eating out for celebrations and special occasions - to make eating out at a favorite restaurant something exciting again instead of the norm.

Here are some of the changes I've seen come out of this experiment so far:

+ I spend less money
+ I follow a budget for grocery shopping
+ I've become more aware of how and where I'm spending money
+ I'm learning to appreciate simpler meals
+ I'm wasting less food
+ I'm being more resourceful
+ I am using less plastic
+ I feel more in control of my money and my eating

I had no idea what to expect when I went into this and I am so grateful for the outcome so far. One of the meals I cooked last week was chili which made four dinners and two lunches, was inexpensive, quick to make and delicious! I thought I'd share the recipe below.

Easy Chili Recipe

What you'll need:

- 1 can of tomato sauce (I used Hunt's four cheese sauce)
- 1 can of diced tomato's
- 1 can of red kidney beans, unsalted
- 2 red peppers
- 2 small onions
- 2 small zucchini's
- 8-10 medium sized mushrooms
- Garlic powder
- Paprika
- Black pepper
- Chili powder
- Basil
- Oregano
- Cheese, sour cream and nutritional yeast optional

How to make it:

+ Cut up your peppers, onions, zucchini's and mushrooms and put them in a large pot with some olive oil and fry until the onions become translucent over a medium heat.
+ Once the onions are translucent, add in the can of kidney beans (undrained) along with the can of tomato sauce and the can of diced tomato's. Mix.
+ Add in garlic powder, paprika, black pepper, chili powder, basil and oregano to taste. Mix again.
+ Turn the heat up a little higher and bring it to bubble.
+ Now that everything is in the pot and bubbling away turn the heat down to simmer, cover with a lid and let simmer for 30-45 minutes, stirring occasionally.
+ Ladle into a bowl and add cheese, sour cream or nutritional yeast if that's your thing (or eat as is!)
+ Enjoy! I usually let the chili cool down in the pot after dinner and then put it in the fridge with a lid on. This will last in the fridge for 3 days.

I really feel like these slow experiments are going to make this year a great one; 2017 was the year I laid a solid foundation for myself, and now brick by brick I am trying to build something beautiful in 2018. Each of these slow experiments is another brick being laid, another good habit being made, and I am so excited to see where this journey takes me.

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