Peanut butter in chili? If may sound strange, but trust me – once you try it, things will never be the same. This kicked-up, vegetarian chili recipe is packed with protein, fiber and plenty of other good things. Plus, the addition of PBSLIM saves a ton of calories over conventional peanut butter.
Tagged: chili recipe
Content & recipe courtesy of Pam Higgins, Certified Health Coach
Fall is back-to-school time for most families with kids. Back to school means getting back into the routine of waking up early, being on the go, participating in extracurricular activities and more. It also means less time for meal prep–and even less time to cook and eat your meals. Staging your kitchen is a simple way to set yourself up for success when it comes to healthy eating. Eating well will help fuel your activities and lifestyle, contribute to better moods and result in less burnout and fewer reasons to grab fast food or junk food.
No need to let a pot simmer on the stove for hours to fix that cold-weather chili craving. This healthy dish takes just about 30 minutes, calling for a simple combination of fresh, frozen and canned ingredients. Chickpeas and shrimp are added to the mix for a hearty, protein-packed chili with subtle seafood flavor.
My husband was in need of a little (vegan) comfort food, but the family was heading down to the beach for the weekend. So I packed a few essential ingredients, plus my trusty slow cooker – problem solved!
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