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!😋😋