Scallion 3-Bean Chili

episode #47 of 30-minute budget meals

Happy Friday, my loves.

This really has been the most chaotic start to the year, and between the holidays and the fires, my routine has been completely off. Throw a TikTok ban into the mix, and phew, things are all over the place.

I decided it was time to make a greater effort this week and get back into cooking, and as you can imagine, I felt better. Shocker. Sometimes, I forget that cooking is more than just feeding myself. Caring about what goes into my body is self-care. Putting love and intention into my recipes is self-love. And then it’s an added bonus that I get to share it all here with you.

If I’m being honest, I struggle with recipes in the winter. I’m very much a summer gal — I love cold food and salads and all the produce summer has to offer — and winter cooking sometimes feels like a chore. But I’m trying my hardest to get into soups and chilis and all things warm.

This vegetarian, 3-bean chili is really nothing revolutionary, other than the fact that I swapped out regular onions for scallions, which I did enjoy. The scallions get cooked into the chili, and then you add even more on top. My other secret ingredient in this recipe is cocoa, which adds a subtle richness to the chili.

This is a quick chili — it’s a 30-minute series, after all — but it doesn’t lack in flavor. Many of the ingredients used here come from a can, which means prep is quick and ingredients are affordable.

Toppings are always optional, but I think the cheddar and scallions on top make the dish. And of course, a dollop of Greek yogurt or sour cream always hits.

RECIPE!

Scallion 3-Bean Chili

Ingredients (serves 3-4)