If you know me at all then you know I am the farthest thing from chef. Cooking causes me anxiety, it’s rough! But I do appreciate simple recipes and at times I enjoy being in the kitchen. Speaking of simple, this “chili” weather is making me crave a warm bowl of vegan chili. This is one of my favorite recipes to make because it’s simple, quick, and healthy! The best part – you can stick it in a crock-pot, turn it on high, and you’re good to go!
Quick and Easy Vegan Chili Recipe
2 (15 oz) cans of red kidney beans (drained)
1 (15 oz) can of pinto beans (drained)
1 (15 oz) can of lentils
1 (15 oz) can of diced tomatoes
1 (15 oz) can of yellow corn (drained)
1 cup diced celery
3 cloves garlic
¼ cup vegetable broth
optional: Beyond Meat Beefy Crumble
optional: ½ cup water
4 tbsp of chili powder
2 tbsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp crushed red pepper flakes
¼ tsp cayenne pepper
1 tsp dried oregano
2 tsp paprika
3 tsp sea salt
4 tsp black pepper
vegan sour cream – I like to use Follow Your Heart.
nutritional yeast – it adds a nice cheesy flavor!
-In a large or medium soup pot, turn stove on high heat and saute the garlic and celery for about 3-5 minutes.
-Add in ¼ cup vegetable broth, diced tomatoes (do not drain), and mixed chili seasoning.
-Reduce heat to medium and add in cans of red kidney beans, pinto beans, and lentils.
-Cook for about 25 minutes. If you’re using the optional water, add in the water 10 minutes before the chili is finished cooking.
TIP: if you’re short on time, just throw all the ingredients into a crock-pot, stir it up, and turn on high for 3 hours! Then WAH-LA, you got yourself some dope chili! This is my kinda cookin’.
I hope your taste buds enjoy this recipe! I know I will be getting cozy on the couch with a few bowls of this quick and easy vegan chili because I have a lot of leftovers! As always let me know your thoughts about the recipe in the comment section!