Tired of eating the same old dinners at home? Not sure how to make healthy meals, or even how to season your plain chicken breast? Well, fear not. This article is here to help you out. It’s going to show you all the easy and delicious dinner recipes anyone can make at home without spending too much time in the kitchen.

Chili with Three Beans

• Makes 6 servings
• Prep time: 20 minutes
• Cook time: 30 minutes

The recipe for chili is ideal for meal prepping. There is no need to include meat in this meal because the kidney beans, white beans, and chickpeas all contribute a variety of anti-inflammatory fiber, vitamins, minerals, and antioxidants. Because the flavors in this dish combine and deepen over time, eating it later in the week might make it taste even better.

Ingredients:

• 2 teaspoons olive oil
• 2 cloves of garlic, finely chopped 
• 1/2 of a diced yellow onion
• 2 green bell peppers, diced 
• 1 (32-ounce) jar marinara sauce
• corn kernels, either canned, fresh, or frozen for a total of 2 cups
• 1 can of red kidney beans, rinsed and drained (approximately 15.5 ounces total)
• 1 can of chickpeas, drained and rinsed, 15.5 ounces total weight
• 1 can of white beans, either great northern or cannellini, rinsed and 
• drained to equal 15.5 ounces total
• 1 ounce of water 
• 1 teaspoon salt
• 1 teaspoon of black pepper that has been freshly ground 
• 1/2 teaspoon of ground chili peppers
• 1/2 teaspoon of oregano in its dried form

Directions:

1. Bring the olive oil to a simmer in a large saucepan over medium heat. After adding the garlic, onion, and peppers, continue to sauté the mixture for another four to six minutes, stirring the mixture occasionally, until the vegetables have become soft and the onion has become translucent.

2. Put in the tomato sauce, the corn, the kidney beans, the chickpeas, the white beans, the water, the salt, the black pepper, the chili powder, and the oregano. After turning the heat up to high and bringing the mixture to a boil, immediately turn the heat down to medium-low, cover, and continue to simmer for twenty minutes. If additional water is required to achieve the desired consistency for the chili, add it now. After it has cooled, put it away.

3. Distribute the chili among the six containers for long-term storage.

‘To store, place the chili in the refrigerator for up to 5 days, or alternatively, place it in the freezer for up to 3 months. To prepare food for serving, microwave it for two minutes while stirring it halfway through. Before rewarming frozen chili, let it thaw in the refrigerator overnight to remove the ice crystals.

Tip for reusing: Since this chili makes a large batch, you can enjoy it for lunches and dinners all week long if you follow this advice (or even longer, if you freeze it). Add some chopped avocado, fresh cilantro or parsley, cheese (or nutritional yeast), or a combination of the two as a garnish.

Nutrition:

303 calories, 4 grams of total fat, 1 gram of saturated fat, 16 grams of protein, 57 grams of total carbohydrates, 14 grams of fiber, 9 grams of sugar, and 0 milligrams of cholesterol are contained in one serving.

Chickpea Stew Flavored withTurmeric and Ginger

• Makes 5 servings
• Prep time: 15 minutes
• Cook time: 45 minutes

This flavorful stew is made with fresh, anti-inflammatory seasonings like turmeric, ginger, onion, and garlic. Chickpeas serve as the hearty base for the stew and provide a flavorful foundation. This stew is devoid of dairy, but thanks to the creaminess contributed by coconut milk, it still manages to be rich and satisfying. Because this recipe yields a large quantity, you should plan to store any leftovers in the freezer.

Ingredients:

• 2 tablespoons olive oil
• 1 diced onion of a yellow color 
• 2 cloves of garlic, finely chopped
• 1 square centimeter of fresh ginger, grated. 
• 1 level teaspoon of turmeric powder
• 1 can of chickpeas, drained and rinsed, 15.5 ounces total weight 
• ½ teaspoon salt
• 1 teaspoon of black pepper that has been freshly ground 
• 1 (15-ounce) can full-fat coconut milk
• 2 cups of broth made from vegetables
• 1 bunch of dinosaur or lacinato kale, chopped leaves and stems, and removed midribs and stems.

Directions:

1. Bring the oil to a simmer in a large saucepan set over a medium heat. After adding the onion, continue to sauté it for two to four minutes while stirring it occasionally until it has reached the desired consistency. After adding the garlic and ginger, continue cooking for another two to four minutes while stirring the pan frequently until the aroma is released. If the mixture is sticking to the pan, add a little water, one teaspoon at a time, and use a wooden spoon to scrape off the bits that have become adhered to the pan.

2. Add the turmeric, chickpeas, salt, and pepper, and cook over medium heat, stirring frequently, for approximately 5 to 7 minutes, or until the chickpeas begin to brown and become slightly crisp.

3. Combine the broth and the coconut milk in a bowl. Cook the mixture over medium-low heat until it has thickened to the desired consistency and the chickpeas have taken on the flavor of the herbs and spices, which should take about 30 to 35 minutes after the mixture has been brought to a simmer.

4. Add the kale and cook it for three to six minutes, or until it has wilted and become incorporated. Before storing the stew, allow it to cool.

5. Divide the stew into six separate containers for storage.

When it comes to storing the stew, you can keep it in the refrigerator for up to 5 days, or you can freeze it for up to 3 months. To serve, heat it in the microwave for one to two minutes, or until it is thoroughly hot. Before reheating frozen stew, let it thaw in the refrigerator overnight to remove the ice crystals.

You can easily replace the kale in this recipe with green cabbage, curly kale, Swiss chard, collard greens, or even spinach if you follow this helpful 

substitution tip. Fresh mint, parsley, or basil leaves make an excellent garnish and contribute additional flavor.

Nutrition:

Calories per serving: 319; total fat per serving: 25; saturated fat per serving: 17; protein per serving: 7; total carbohydrates per serving: 22; fiber per serving: 5; sugar per serving: 5; cholesterol per serving: 0mg