Today’s lunch is a 3 bean chili soup with ripe avocado on the side. Chili is one of my favorite dishes for the winter time. It’s nice and hearty and makes the perfect comfort food. As a vegetarian, I would substitute meat for protein crumblies. But, for this recipe – and smoothie lifestyle – I opted to not add the protein crumblies. Below, please find the recipe.
1 Can Garbanzo Beans
1 Can Seasoned Black Beans
1 Pack Pre-cooked Lentil Beans
1 Can RoTel tomatos
1 serving of baby food vegetables (left over from a business trip…more on that later)
4 tablespoons Nutritional Yeast
1 Chili Packet
Dried Onion & more Chili for taste
Add all the ingredients into the blender and pulse until smooth. This made about 5-6 servings and tastes best after a day to let all the flavors mix. Eat with a ripe avocado on the side.