Everything But the Kitchen Sink



So it was the first cold night and we had just gotten back from a trip to see my parents. We were hungry but not wanting to go to the store. Can anyone relate? We had been talking about trying to use up some of those foods that just hang around and don't ever leave 😁. So that's I did with this chili. This was a stretch for me. I have always been a rule follower when it comes to recipes. But when I did the Whole30 a few years ago, I began to learn how to cook food that tasted good because it began with whole foods and savory spices. So I decided to give it a go. It wasn't a 10, but it was a 5 and it was my first attempt without a recipe, so I will take it.

For the chili I used 4 of the veggie burgers, 2 tablespoons of homemade taco seasoning, 2 cans of black beans, a can of pumpkin, 2 cloves of garlic, a cup of quinoa, and 1 1/2 boxes of bone broth. I cooked it in the pressure cooker and then topped it off with avocados.


The truth is that most chilis and soups are better the second day but this one was worse 😂. But I didn't let that discourage me. Instead I added some fire roasted tomatoes with green chilis and cilantro and it became a 7. Perseverance. Persistence. Adventure. It's good for us to go for things in life and try something new, whether it's chili, rock climbing, or attending your first boot camp. The sense of accomplishment is worth it!

#recipes

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