Between waiting in line to buy textbooks and balancing a social life with 8:30 a.m. classes, we already have enough on our minds during the first week back on campus. The last thing we want to worry about is a well-balanced meal.

One way to ease ourselves back into the kitchen is cooking in bulk cook. The leftovers can be frozen and eaten later on in the week.

Journal staffers braved one of our student ghetto kitchens and attempted to chop, dice and sauté our way through a vegetarian chilli recipe. The Journal’s Justin Chin captured our efforts.

The recipe was easy. Prep took less than 15 minutes and cooking took 20 minutes. The meatless nature of the recipe cut down on the time and price but the chilli was still hearty enough for the most enthusiastic meat eaters.

Source: http://allrecipes.com/recipe/insanely-easy-vegetarian-chili/detail.aspx

– with files Carolyn Flanagan