Vegetarian Chili: 490 kcal (NOTE: makes 7, 1 1/2 cup servings. I froze two to save for later)

1 Tbsp Extra-virgin olive oil

1 Medium Yellow onion, chopped

1 Each Bell pepper

4 Cloves Garlic cloves, chopped

1 tsp ground cumin

1 - 14 oz Can Kidney beans

1 - 14 oz Can Pinto beans

2 - 14 oz cans fire-roasted tomatoes

1 Cup Vegetable broth

3 Tbsp Chipotles in adobo with sauce

1 12 Oz Bag Frozen corn

To Taste Salt

To Taste Black pepper

1 Tbsp Lime juice

1 Mission Carb Balance Whole Wheat, toasted and cut into strips

I add these on top for a crunchy topper, and this particular brand and type of tortillas has 107% of the daily recommended fiber

Directions

In a large pot, add the olive oil and diced onions

Sauté until the onions are translucent ~8 minutes

Add all of the remaining ingredients except the lime juice

Simmer on medium heat for 1 hour

Add the lime juice and mix

Divide the ingredients between 5 containers

Add preferred optional toppings

Chickpea Sandwich: 375 kcal (NOTE: makes 7, 1…