Three Bean Chili:

Ingredients:

3 cans beans, I use 1 black, 1 kidney, 1 chickpea/garbanzo

1 large can petite diced tomatoes. Any tomatoes should be fine.

1 can tomato paste

3+ cloves garlic. I usually add a lot more than 3, but I feel like 3 is a minimum.

1 tsp-ish cumin...idk, I never measure

1-2 tsp of whatever chili powder you have. I use aji amarillo and/or ancho pepper

1-3 hot peppers, I'm typically using habanero

(Or just use taco seasoning for the cumin and chili powder.)

Take a can each of black beans and kidney beans (really any beans) and drain them, don't rinse. Then take one can of garbanzo beans and drain, reserve about half the aquafaba.

In your pot, toss in some oil. OPTIONAL: add carrots and/or sliced onion and saute until soft. Add garlic, cumin, chili powder, and optional spicy pepper, and cook on med-high until aromatic, 30-90 seconds at most.

Add the beans, but not the aquafaba, cook for like 4-5 minutes on medium heat so they soften a little.

Now add the tomatoes, the aquafaba, ~1cup water, and the tomato paste. Stir and let simmer for a bit. 45min-2hrs, adding water to find the right consistency, if needed. The aquafaba should help it thicken, so you shouldn't need to add flour or corn starch in order to thicken it, which is great.

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Alright. I call this recovery soup (good for a workout or hangover recovery):

1 bunch of kale, chopped (should equal about 2 cups)

1 cup of loose leaf spinach

1 carrot, chopped

1 medium sized onion, chopped

1 yellow squash, chopped

1 cup of mushrooms, sliced

1-3 cloves of garlic, minced

1 head of cauliflower, diced

1-2 lbs (or more) of boneless, skinless chicken thighs, cubed into bite size pieces - approx 1 inch cubes

1 TBSP Better than Bullion, chicken flavored

Italian seasoning, salt and pepper (all to taste)

2-4 cups water

Optional: hot pepper flakes, MSG

Pressure cooker or slow cook in a pot on the stove.

1. Brown chicken in slow cooker or saute in pressure cooker for 10 min. Add onions. Saute for another 5-10. Add garlic for 1 min until fragrant. Add water.

2. Add all the vegetables, BTB, and seasonings to taste. Stir. Ensure all solids can be submerged underwater.

3. Simmer for 4-6 hours on the stove top (covered), or pressure cook on high for an hour. Boil down liquid to desired consistency. Add MSG and more seasoning to taste, if desired.

Keeps for up to 4 days or so before the cauliflower ages and its smell goes from fragrant to pewwww. This recipe is low calorie and fairly low in carbs. You could add a potato if you desire more starch. Also, nearly any stew vegetable could be added or swapped with any other vegetable. However, I would shy away from tomatoes.

I spice a big ol pot of black beans, my personal go to is s&p, garlic, oregano, chille pepper and red wine vinegar.

Then, I fry a bulk pack of corn tortillas.

Finally, I bake some sweet potatoes.

Then when I'm hungry I grab a serving of each, heat it in the oven on low (sometimes with vegan cheese on top) and chow down.

Back when I was ovo lacto I used to fry an egg to throw on top. Now I have a side of protein powder instead.

Casserole? Thats too much effort. Throw some rice in the rice-cooker. Stir-fry some veggies. Boom - Cheap meal for 10 min.