Cook Time: 30 minutes
Serves: 4 people
The video below is one made with a group of dietetic interns and I for Hy-Vee, a grocery store in Winona, Minnesota. So although you won't be getting a kit with all these ingredients in it, you can easily find all these ingredients in your local grocery store!
Who doesn't love enjoying some plant sources of protein once in awhile.... Well if you're like me and love a good substitute for meat, you will love this recipe. Not only is it cost effective, but it is high in fiber (keeps your gut going)!
1 (15 oz) can of garbanzo beans (chickpeas)
2 stalks of celery
1/4 cup chopped onion
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped dill pickle
3 tablespoons mayo
1 clove garlic (minced)
1 1/2 teaspoon yellow mustard
2 teaspoon fresh minced dill (optional)
squeeze of lemon
dash of salt and pepper
1. Rinse and drain chickpeas
2. In a large bowl, mash chickpeas with fork or potato masher until flaked
3. Stir in all ingredients until completely combined
4. Serve between two pieces of bread, in a wrap, on top of greens, or on crackers!
Slow Cooker Lentil Chili
1 tbps olive oil
1 medium yellow onion
3 cloves of garlic (minced)
¾ cup lentils
15 oz can kidney beans
15 oz can pinto beans
15 oz can black beans
14.5 oz can tomato sauce
14.5 oz can crushed tomatoes
14.5 oz can low sodium chicken broth
2 tsp chili powder
1 tsp salt
½ tsp pepper
½ tsp ground cumin
¼ tsp onion powder
1/8 tsp ground cayenne pepper
Sautee onion and garlic in olive oil until onion is tender (translucent).
Add all ingredients into slow cooker.
Cook for 4 hours on high or 6 hours on low.
If using ground turkey brown in pan and add to crock pot at the very end and stir to combine.
Serve with elbow macaroni or with toppings like plain Greek yogurt, avocado, or green onions!