Quick Vegan Chili
20 MINUTE VEGETARIAN/VEGAN CHILI😋
The meal that got me through college and soon to be your favorite weeknight dinner too. Shockingly easy to make and less than $1 per serving, it’s a budget-friendly, vegan flavor bomb in a bowl. Save this recipe and make ASAP because I guarantee it will end up in your meal prep rotation at least 2-3 times a month! You’ll even win over meat lovers with this one 🤤
Serves 6.
Ingredients:
For the Vegetarian Chili:
1 package soyrizo (I love the one from Trader Joe’s)
1 can fire roasted chopped tomatoes
2 cans of beans, drained (I used black and kidney, but pinto or white northern beans work well too!)
1 small yellow or red onion chopped
2 cloves garlic minced
1 tsp cumin
¼ cup water
½ cup frozen corn
1 tbsp olive oil
Salt and pepper to taste
Avocado slices, greek yogurt, and cheese for topping (optional - omit cheese/greek yogurt to keep vegan)
Directions:
For the Vegetarian/Vegan Chili:
Heat a pot on medium high heat and drizzle in some olive oil. Add onion, season with salt and pepper, and sauté for 5-6 minutes until transluscent.
Add in cumin and garlic and toast for 1 minute.
Add in soyrizo and break it up into crumbles.
Add in the can of fire roasted chopped tomatoes, the 2 cans of beans, and water.
Simmer for 10-15 minutes uncovered.
Add in corn and heat 1 minute until warmed through.
Serve with avocado, Greek yogurt, and cheese (or just avocado to keep it vegan) and enjoy!😋😋