Chili or Soup Dinner for One
Meal: 304 cal Protein: 13 g Carbs: 21 g Fat: 20 g
Cooking for 1 can be really difficult. Nothing purchased at the store fits neatly into single meals. The strategy for a single person must start at the grocery store and include the freezer. When buying a pound of meat, immediately divide it into four 4 oz portions. Keep one out for cooking that day and put the other three portions into individual wrappers and freeze them for use later.
For this chili, we are using a 4 oz portion of ground chicken and small amounts of several vegetables and beans. We’ve created two portions, one to eat immediately, and a second for lunch or dinner the next day. Rotating when you cook and how you use your individual packs of ingredients from the freezer is key for a successful strategy of not throwing out excess food.
Ingredients
- 1 Tbsp EVOO or Avocado oil
- ¼ C Onion , diced
- ¼ C Poblanos , diced
- ¼ C Baby Bell Peppers , diced
- 1 clove Garlic , minced
- 1 Tsp Smoked Paprika
- 1 Tsp Ancho Chili Powder
- 1 Tsp Cumin
Directions
- Heat oil in saute pan over medium heat.
- Add onions and peppers.
- Cook until soft
- Add spices and cook until fragrant
Ingredients
- 4 oz Chicken , ground
- ¼ cup Beans , rinced
- ¼ c Corn , rinsed
- 1 c Broth (2 C if you prefer a soup)
Directions
- Add Ground Chicken and brown until thoroughly cooked.
- Add Beans and Corn; mix to coat with spices.
- Add Broth, bring to a boil, then reduce heat and simmer for 10-15 minutes, a little longer.
HINT
- For Vegetarian Option, swap to 2/3 C Bean or 2/3 C Lentils (cooked)
