Vegan Chili

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This recipe is so delicious and easily customizable. It is perfect for meal prepping and is one of the easiest recipes I’ve ever made.  Just make sure to get the lowest sodium versions of your canned goods.

Serving size: 1 cup

Yield: 10 servings

Calories: 169

Carbs: 30g | Fat: 1.8g | Protein: 8.1g

Ingredients:

  • 1 can kidney beans, drained
  • 1 can black beans, drained
  • 1 can garbanzo beans, drained
  • 1 cup frozen corn
  • 2 white onions, chopped
  • 1 bell pepper, diced
  • 1 can tomato paste (6oz)
  • 3 cans diced tomatoes with chilies
  • 8 oz of your favorite salsa
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp olive oil

Instructions:

Saute onions in olive oil on medium head in a large pot. Cook until they reach desired translucency. Stir in tomato paste, chili powder, and cumin. Add in remaining ingredients and stir until well combined. Heat thoroughly and serve.

Recipe inspiration originated here

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