Tuesday's Food

 Breakfast:

• 6oz orange juice, with 500mg vitamin C pill
• Slice of whole grain cinnamon raisin bread toasted with
• ~5 cups (2 "cups") coffee
• ~200 calories

Lunch:

• 1/6 leftover Smoky four cheese macaroni bake (modified with Stone Smoked Porter, mushrooms, kale, and different cheeses)
• ~1000 calories

Tea:

• 1.5 cups green tea
• 1 chocolate truffle
• ~73 calories

Supper:

• Quick Black Bean chili (~1281 calories in the entire batch)
• Nachos made with black bean chili and some other stuff.   We used about half of the beans between both of us.   Also, ~2oz cheddar, 1 avocado,  some blackberry salsa, sour cream, and too many chips.
• Dessert: 2 scoops of ice cream on top of 1/4 of a batch of brownies
• can't count all those calories...   

Beer:

•  ~6oz Dark Strange
• ~10oz New Belgium Cocoa Mole

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Quick Black Bean Chili

183g onion
39g celery
97g anaheim pepper
10g garlic
5g dry chipotle
6g ancho
1 can kroger PS black beans (130c, 3.5s)
1 can kroger PS tri-bean blend (130c, 3.5s)
1/4t chipotle powder
1/4t ancho powder
1/4t hot mexican chili powder
1/4t cayenne powder
1/2t chili powder
1/2t oregano
1/4t cinnamon
1/2t cocoa powder
15 grinds black pepper
2 dashes kosher salt
1T olive oil
2/3 cup TVP

Sautee vegetables with oil.   Add beans & rinse cans and add that water.   Add spices.  Simmer until almost sticking to the bottom of the pot, stir in TVP and turn off heat.   Let sit for 5 minutes or so, for the TVP to soak up the remaining water and become thick.