So just when I thought things would finally start to calm down and I would be able to breathe again, things got even more crazy.
I have a jam-packed schedule for the next four weeks, with a vacation, a surgery, a visit from my parents, and plenty of work-related stressors all looming over me.
Don’t get me wrong, I’m actually the good kind of busy and I’m happy to have so many exciting things coming up in the near future.
However, my to-do list is a mile long and, unfortunately, it’s severely restricted my time in the kitchen.
Thank god for meal prepping!
Recipes like this three bean vegan chili have been a saving grace in making sure I have something to bring to work everyday and can come home and relax a bit after work without having to think about what’s for dinner.
Preparing a big batch of this vegan chili is an absolute must for those who find themselves stressed out and low on energy after a long day at the office (so, basically everyone).
Besides the ease this recipe provides (it makes approximately 8 servings!), it also boasts a pretty impressive nutritional profile.
In fact, this vegan chili has it all: 13 grams of protein and 12 grams of fiber in every serving! That’s up to half of the fiber you need in the entire day in just one delicious bowl of this chili.
Fiber keeps you feeling full, promotes the health of your gut, and can even reduce the risk of chronic disease.
Meanwhile, protein is essential when it comes to muscle growth and tissue repair.
It features a few serious nutrition rockstars that really help boost the fiber and protein content, including three different types of beans, corn, and whole wheat macaroni.
It also keeps well in the freezer, so you can whip up a big batch on a Sunday night and toss it in without worrying about when you’ll be able to use it up.
Optional ingredients: some cheese to make it even creamier (and, in my opinion, tastier) or a delicious piece of baguette to dip and soak up whatever’s left once you get to the bottom.