I know that Mondays are my coffee talk mornings, but I’m going to be on Living Dayton this afternoon (12:00-1:00 p.m. for you Dayton peeps) sharing some recipes and tips for the upcoming school year!
I know that afternoons and evenings can be super busy, and healthy nutritious dinners that are easy to assemble are a MUST in my house. One of my favorites is this Three Bean Chili. It takes less than 10 minutes to assemble. The best part is that you can make it vegan, vegetarian, or meat lovers friendly; adjust the spicy hot level; and choose healthier toppings, without having to rewrite the entire recipe. It’s fabulous for lunches!
Speaking of lunches, I hope you catch all of my lunchbox tips and tricks on today’s show. But even if you aren’t in the Dayton area, come join my free lunchbox group that starts today. I’ll be sharing even more recipes and tips, plus there’s a chance to earn some free swag!
Want to join it? Simply click on the link below and you’re in!
AND if you are interested in Beachbars–a great protein, carb, and healthy fat snack for you and your kids–you can check them out here!
Three Bean Chili (Adapted from Better Homes and Gardens)
1-15 oz. can of red kidney beans
1-15 oz. can of pinto beans
1-15 oz. can of black beans
1-14.5 oz. can of diced tomatoes with green chilies
1 cup of chicken broth
3 tbsp. of Hershey’s Simply 5 Chocolate Syrup
1 tbsp. of chili powder
2 tsp. Cajun seasoning
1 lb. of ground turkey, bison, or lean hamburger meat (optional)
Drain and rinse the beans.
In a slow cooker, combine all of the ingredients, minus the meat. Cover and cook on low-heat setting for 6-8 hours or on high-heat setting for 3-4 hours. Cook the meat and add with one hour remaining. Ladle into soup bowls. Eat as is, or top with your family’s favorite chili toppings.
