I make Veggie Chili for a whole week at a time.
4 cloves garlic, chopped (I love garlic, you could reduce)
1 medium onion, chopped
cooking spray
2 cans chopped tomatoes, undrained
2 cans of beans (whatever you like)
1 or 2 cans of fat free beef broth
cumin
chili powder
green pepper hot sauce
I saute the garlic and onion in a stock pot sprayed with cooking spray till translucent. I add the rest of the ingredients and simmer for 1/2 and hour or so. Better the next day and so on. It is 1 or 2 points per cup depending on your specific ingredients.
I also make a big pan of roasted veggies to divide up for lunches.
20 oz. raw russet potatoes, cut in to quarters, skins on
6 oz. baby carrots
1 onion, cut into wegdes
head of broccoli
asparagus, cut into one inch chunks
1 T Olive Oil
Put all veggies in a bowl and toss with olive oil and whatever seasonings you like (I use fresh minced garlic, basil, cajun seasoning, seasoning salt....) Bake on a flat or low sided baking sheet (one layer of vegetables or they won't roast correctly) at 400 degrees for 20 minutes, flip veggies over and roast another 20 minutes or so. Excellant...try with whatever veggies you like!