I swear if I told you all that I cook like this (as in THROW ALL THE THINGS FROM THE REFRIGERATOR INTO A NEW RECIPE) a majority of the time — you would not think the same of me. Or would you?

Time to make chili. I open the refrigerator and grab the package of ground beef and the red, yellow and orange peppers. Chopped up the peppers (saving the seeds, because those babies DO grow!) and two yellow onions and added everything to the giant saute pan. Oh, and I added some mushrooms and fresh parsley, cause they were in the refrigerator not doing anything. And a few snippets of scallions that I had on the counter regrowing…but not really regrowing any longer since I cut them down about five times already. Never ending scallions! If you aren’t saving yours and regrowing you are missing out!) Then I added onion powder, cumin, paparika, turmeric, chili powder, salt and pepper.

I had three jars of homemade leftover soup from the weekend, two tomato and one french onion in the fridge. I dumped those jars into the instant pot along with a can of black beans, kidney beans and diced tomatoes.

And then I decide to take the remainder of the Mexican taco lasagna HWMMS bought last week Iwhile hungry and shopping at Aldis) and chopped it up into pieces and added it with the meat mixture. About 4 pieces total? Maybe 5?

As usual, I ended up with WAY TOO MUCH FOOD for one instant pot. So I divided the mixture into two batches.

Mmmmmmmm. First batch came out with a nice tomato sweet pepper flavor of goodness. I’m gonna have to add a whole lot more spice to the next batch to satisfy HWMMS.

The lasagna noodles are an odd addition, but the refried bean and spicy sauce added flavor to the base.

And that’s my true cooking confession for the week.