I can’t tell you how much I love this dinner. It’s so easy. I feel healthy eating this great mix of items.
And it keeps me warm in our super cold house. Yes, we’ve already had a Nor’easter and it’s only November 14. And as I write this I’m wearing a coat. Inside.
You know why I picked the font I did on the photo above?
Because it reminds me of Chipotle and I just love everything about that place.
2-3 chicken breasts, boiled and pulled apart
1 15oz can of black beans
1 15 oz can of red kidney beans
1 15 oz can of dark red kidney beans
1 30oz can of diced tomatoes
1 packet of chili seasoning
chicken stock (I use about 3 cups)
1 cup of water
2-3 cups of cooked brown rice (or eyeball however much you want in there!)
I try to use the low sodium option for all of the above.
See below for topping ingredients.
Combine all ingredients and let them simmer to get the flavors of the chili seasoning.
Top with cilantro, Mexican cheese and tortilla chips.
Let me just show you what AJ does sometimes while I’m artfully photographing something.
He really knows how to work it. 🙂
Linking up to Buttercream Bakehouse Link Party for Cinco de Mayo!
I’m taking part in a blogging series called the Greatest Gift Project. The site launches today and you’ll get to read some really great stories contributors have submitted.
Check out the mission behind the site:
We interact with each other every day. Some people in little ways, some people in big ways – but each of us impact each other. Wouldn’t it be powerful if we took the time to let people know the impact they have made in our lives, to let them know how they have changed us or our lives for the better? Especially during the busy holiday season.
We invite you to take the time to let someone know the impact they have made in your life and share your letter or story at this site.
It’ll be so powerful to read people’s stories and I’d love if you want to the site and participated.
I will be sharing a letter to two people on December 10 and would especially love your support that day!