Julie Van Rosendaal/The Globe and Mail
Most of us want to eat well, to feed ourselves and those we care about in a way that’s nourishing, enjoyable and affordable.
Rising food costs have made it more challenging to eat both out and in. With the impacts of climate change, tariffs, energy costs and other factors affecting what’s for dinner every night, “struggle meals” have become popular on social media as a means of sharing strategies for feeding our families well, beyond instant noodles. (Though yes, noodles are quick and delicious and can be dressed up in so many ways.)
Though fast and prepared convenience food can seem relatively inexpensive, and they often save time, it’s almost always more affordable to cook from scratch – which doesn’t have to be time-consuming. (Sales of low-cost packaged foods such as Hamburger Helper are on the rise, but $2 for a 158-220 gram box is still far more expensive than $1.77 for 750 g of pasta at the same store. Just add your own spices – prep and cooking time remains about the same.)
Most of my favourite go-to dinners could be considered cheap eats, though that label implies they are less desirable choices. I eat them not out of necessity (their affordability is a bonus), but because I love them.
I could eat a baked potato every night (you can bake one or two in the air fryer, which is just a tiny convection oven), topped with leftovers, grated cheese or whatever veggies need to be used. Fried rice with anything, plus an egg scrambled in. A single omelette takes less than five minutes from start to finish, and poached eggs on toast were a quick meal growing up. Beans on toast make use of day-old bread, drizzled with tadka – spices bloomed in warm butter. Dal and homemade naan. Pasta with Marcella Hazan’s iconic red sauce – canned tomatoes simmered with half an onion and a lump of butter, then whizzed until smooth. (Most people remove the onion first; I blend mine in.) None cost more than a dollar or two per serving.
One of the best money-saving strategies is eating seasonally – taking advantage of what’s abundant and thus more affordable. If you can pull together a pot of something that tastes even better after a day or two in the fridge, such as this veggie chili, it can also save time during the busy week by providing an instant dinner or lunch to go.
Veggie Chili
A pot of veggie chili is a great way to use produce that’s going wrinkly – tomatoes, peppers, zucchini, winter squash – and beans of all kinds. If you start with dry beans, simmer them on their own first until they’re tender – beans tend to resist softening when they’re cooked in an acidic environment.
- 1 medium dark-fleshed sweet potato (or winter squash), peeled and cut into chunks
- Canola or other vegetable oil, for cooking
- Salt, to taste
- 1 onion, chopped
- 1 red pepper, seeded and chopped
- 1 yellow pepper, seeded and chopped
- 1 jalapeno, seeded and minced
- 2 garlic cloves, crushed
- Half-bunch of cilantro (optional)
- 2-3 tbsp chili powder
- 2 tsp cumin
- 1 796 ml can tomatoes – whole, diced, chopped or whole in puree
- 1-2 19 oz (540 mL) cans (or 2-3 cups cooked) beans, such as kidney, black or chickpeas
- Crushed corn chips, avocado, sour cream, chili oil or other condiments, for serving
If you like, roast your sweet potato first to give it a charred flavour by tossing the chunks in oil, spreading them out on a rimmed baking sheet and baking 425 F – or roast them in an air fryer – for about 20 minutes, or until the edges are turning golden. (Otherwise you can add it to the pot along with the tomatoes and beans.)
Set a pot or Dutch oven over medium-high heat, add a drizzle of oil and sauté the onion, peppers and jalapeno, sprinkling with salt, for about five minutes, until soft. Add the garlic, chop and add the cilantro stems (if you’re using it) and about half of the leaves (save the rest to put on top) along with the chili powder and cumin and cook for another minute or two.
Add the tomatoes, beans and sweet potato, and about half a can full of water (use either the bean or tomato can), bring to a simmer and cook for 30-45 minutes, until thickened and everything is tender. If you like, cool and refrigerate overnight and reheat as needed. Serve topped with any condiments you like.
Serves about eight.