meal prep for the week of 3/2/2020

so last week i had those 2 jackfruit based pouch meals. i’d get the tex mex version again, but the coconut curry was not good at all. it was incredibly bland and had an odd texture.

the lard soap i made last month were cured enough to use last week and it is fucking great. it smells kinda strong of, well, lard, but the smell doesn’t stick around long. i feel clean.

anyway this week is lentil & pinto bean chili. decides to use canned lentils and canned pintos because i just didn’t feel like putting the work in.

1 tbsp olive oil

1 onion

1 poblano pepper

1 green bell pepper

1 jalapeno

4-5 garlic cloves

1 can lentils

1 can pinto beans

1 package chili seasoning mix

1 can fire roasted rotel

~1 rotel can of water

1 tbsp tomato paste

1 tsp better than bouillon vegetable stock

1 cup frozen corn kernels

saute onions, peppers and garlic. add seasoning, saute a little longer. add rotel, water, tomato paste, bouillon, lentils and beans. simmer until heated through, about 20 minutes. add corn, simmer again about ~10 minutes. serve with rice.

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