Vegan Chili
This spicy and hearty vegan chili is filling, packed with protein and fiber to fill you up (not out) on these chilly fall days!
Happy moving week to ME!!!!
I’m moving at the end of the week, so life has been hectic around here! My kitchen ‘stuff’ is among the last things I’m packing so I still have time to squeeze out a few more delicious meals before moving day! However, I have been trying to use up the last of my pantry, because moving cans of food…even if it is just 20 blocks away…just seems unnecessary! Of course, chili popped into my mind because, well, it’s officially fall and it’s definitely getting chilly!
Once October hits, my mom always makes chili, so now that I’m living on my own, so do I!
…at least it’s what I have come to know as chili — chunky, hearty, and SO tasty — albeit hard to photograph!
What’s in it? Two or three types of beans, corn, and tons of veggies! It’s not quite as soup-like as some other chili recipes are, but it’s more of a Mexican-style saute. It’s filling, will warm your heart, and is SO good for you…
One serving contains plenty of protein and fiber, plus vitamins and minerals, making this a Meatless Monday meal you have to make! AND…it takes only 30 minutes to cook!
The recipe below is 100% vegan, vegetarian, and gluten-free!
Let’s just get to it…
- ½ teaspoon cumin
- 1 teaspoon chili powder
- Olive oil
- 1 yellow onion, chopped (~1 ½ cups)
- 1 bell pepper, chopped (any color)
- 1 jalapeno, deveined and deseeded, chopped
- 1 cup tomatoes, chopped
- 1 15 oz can black beans, rinsed
- 1 15 oz can white cannelloni beans, rinsed
- 1 28 oz can peeled tomatoes
- ½ cup corn, fresh or frozen and thawed
- Red chili flakes, to taste.
- Over medium-high heat in a large, dry pan toast spices — cumin and chili powder — for 1 minute to release their oils and aroma. Then coat the pan with olive oil and saute onion, about 5 minutes, until it’s nearly translucent. Then add peppers and tomatoes, sauteing for another 3 minutes.
- Add can of tomatoes, corn, jalapeno, and beans. Break up the tomatoes into large chunks and combine. Simmer for about 20 minutes, until flavors meld.
- Serve warm over corn bread, salad, or rice, topped with (optional) grated cheese, Greek yogurt, and/or avocado.
Serve warm over salad, corn bread, brown rice, or eat a hefty bowl on it’s own! Try swapping traditional toppings, like sour cream, for a healthier version — Greek yogurt!
{Oh, and a sprinkle of shredded Mexican blend cheese never hurt anyone ;)}
A happy Meatless Monday to all!
XO
Wow…this sounds amazing, filling, healthy and will keep my family warm and satisfied. Thanks!
BTW, good luck on your move. Keep these recipes and their healthy components coming!