Cheap Meal Plans For One

So, your fridge is looking a bit… lonely, and your wallet feels lighter than a feather, but your tummy is rumbling like a grumpy bear? Been there, ate that (probably questionable leftovers). Fear not, my friend! I’ve got your back with a recipe so cheap, so easy, and so ridiculously tasty, it’ll make your tastebuds do a happy dance without breaking the bank or your spirit. Today, we’re whipping up a “Super Speedy Single-Serve Veggie & Bean Chili” because who needs a fancy dinner when you can have a bowl of pure, unadulterated comfort?

Why This Recipe is Awesome

Let’s be real, cooking for one can sometimes feel like a chore. You either make too much, eat leftovers for a week, or give up and order takeout (which totally defeats the “cheap” part). This chili, though? Oh, it’s a game-changer. It’s like a warm hug in a bowl that pretty much makes itself. We’re talking minimal effort, maximum flavor, and even less clean-up. It’s so simple, even my cat could supervise the cooking (if he weren’t napping, that is). Plus, it’s packed with good-for-you veggies and fiber, so you can feel smugly healthy while you devour it. Win-win-win!

Ingredients You’ll Need

Grab your apron (or just your comfiest PJs, no judgment here) and let’s raid that pantry. You probably have most of this stuff already!

• 1 small can (14.5 oz) Diced Tomatoes: Get the fire-roasted if you’re feeling fancy, otherwise, regular is totally fine.
• 1/2 can (approx. 7 oz) Black Beans: Or kidney beans, pinto beans, whatever bean makes your heart sing. Just make sure they’re drained and rinsed!
• 1/2 cup Veggie Broth: Or chicken broth if you’re not vegetarian. No broth? A little water and a bouillon cube will do the trick, smarty pants!
• 1/4 of a small Onion: Diced. Too lazy? Use a teaspoon of onion powder. I won’t tell.
• 1 clove Garlic: Minced. Or 1/2 tsp garlic powder. Again, secret’s safe with me.
• 1 tbsp Chili Powder: This is the star of the show!
• 1/2 tsp Cumin: Adds that lovely earthy depth. Don’t skip it!
• A pinch of Cayenne Pepper: For a little kick, if you dare. Optional, but encouraged!
• 1/4 cup Random Sad Veggies: Got half a bell pepper? A handful of corn from a frozen bag? Some wilting spinach? Chop ’em up and toss ’em in! This is where we prevent food waste, people!
• Salt & Pepper: To taste, obviously.
• Optional Toppings: Shredded cheese, a dollop of sour cream or Greek yogurt, avocado slices, a sprinkle of fresh cilantro, or even some crushed tortilla chips. Don’t skimp on the toppings, they’re the MVP!

Step-by-Step Instructions

Alright, culinary wizard, let’s make some magic happen in literally under 15 minutes. You got this!

1. Sauté the Aromatics: If you’re using fresh onion and garlic, heat a small pot over medium heat with a drizzle of oil. Toss in your diced onion and cook until it starts to soften, about 2-3 minutes. Add the minced garlic and cook for another minute until fragrant. Mmm, smell that? That’s the smell of deliciousness coming your way!
2. Dump It All In: Now for the fun part! Add the can of diced tomatoes (undrained!), your rinsed black beans, veggie broth, chili powder, cumin, cayenne (if using), and any of your chosen “sad” veggies to the pot. Give it a good stir.
3. Simmer Down: Bring the mixture to a gentle simmer. Once it starts bubbling, reduce the heat to low, cover the pot, and let it hang out for about 7-10 minutes. This gives all those amazing flavors time to get to know each other and become best friends.
4. Taste & Adjust: Take a little spoonful (careful, it’s hot!). Taste for seasoning. Does it need more salt? A little more kick? Adjust to your preference. Remember, you can always add more, but you can’t take it out!
5. Serve It Up: Ladle your glorious chili into a bowl. Pile on those amazing toppings you chose.

Boom! You just made a ridiculously tasty, cheap, and easy meal for one. Go you!

Common Mistakes to Avoid

Even though this recipe is practically foolproof, there are a few rookie errors we should probably mention. Just for laughs, of course.

• Forgetting to Rinse the Beans: Seriously, don’t skip this. Unless you’re *aiming* for a gassy evening, which, to each their own, I guess.
• Over-Salting: Canned goods can be pretty salty already, so taste before you add a ton of extra salt. Your tastebuds (and blood pressure) will thank you.
• Ignoring the Simmer Time: Yes, you *could* just heat it up and eat it, but those 7-10 minutes of simmering really do wonders for blending the flavors. Patience, young Padawan.
• Thinking You Don’t Need Toppings: Oh honey, no. The toppings are not just for aesthetics; they add texture, freshness, and that little extra *oomph*. It’s like wearing socks with sandals, but in a good way.

Alternatives & Substitutions

This recipe is super flexible, which is part of its charm. Think of it as a culinary choose-your-own-adventure!

• Bean Swaps: Not a fan of black beans? No problem! Kidney beans, pinto beans, or even cannellini beans work beautifully.
• Veggie Mashup: Use whatever veggies you have! Diced carrots, celery, frozen corn, peas, bell peppers of any color, even sweet potato cubes would be delish. It’s a great way to use up those sad, forgotten bits in your fridge.
• Spice it Up (or Down): Adjust the chili powder and cayenne to your personal heat preference. If you like it super spicy, add a dash of hot sauce or a tiny bit of minced jalapeño. For a milder version, just stick to chili powder and cumin.
• Protein Power-Up: Got some leftover cooked chicken or ground beef? Shred or crumble it and toss it in with the other ingredients for an extra protein boost.
• Broth Bonanza: If you don’t have veggie broth, chicken broth is a fine substitute. Or, for a truly minimalist approach, just use water and adjust seasonings.

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers! (Mostly.)

1. Can I make a bigger batch for meal prep?

   Absolutely! This recipe scales beautifully. Just multiply all the ingredients by however many servings you want. Your future self will thank you.

2. Is this chili actually spicy?

   That depends entirely on you! I included a “pinch of cayenne,” which gives a very mild warmth. If you want more heat, add more cayenne or a dash of your favorite hot sauce. If you’re a total wimp (no judgment!), just skip the cayenne.

3. What if I don’t have fresh onion and garlic?

   No worries! As mentioned, onion powder and garlic powder are perfectly acceptable stand-ins. Use about 1 teaspoon of onion powder and 1/2 teaspoon of garlic powder. It still works wonders!

4. How long does this chili keep in the fridge?

   Stored in an airtight container, it’ll happily hang out in your fridge for 3-4 days. It actually tastes even better the next day, once the flavors have had more time to meld. FYI.

5. Can I use a different type of canned tomato?

   Yup! Crushed tomatoes would work too for a smoother chili, or even tomato sauce if that’s all you have. Diced gives a nice texture, though.

6. What if I hate beans? Um… this is chili.

   Well, technically yes, chili usually has beans. If you truly despise them, you could try a lentil soup or a ground meat chili without beans. But this specific recipe kinda relies on them for texture and bulk, so maybe this isn’t the one for you, my bean-averse friend!

Final Thoughts

See? Told ya! You’re practically a Michelin-star chef now, but for pennies. This Super Speedy Single-Serve Veggie & Bean Chili is your new secret weapon against hunger, boredom, and an empty wallet. It’s proof that delicious, satisfying meals don’t need to be complicated or expensive. Now go forth and conquer your hunger, you magnificent, budget-savvy culinary wizard! You’ve earned it!