Fast and flavourful vegan chili

By Sari Huhtala

This vegan chili makes dinner time meal prep a snap! You can have it ready for serving in 25 minutes flat, from start to finish. Serve it up with some salad greens and a side of veggies, and presto, you have the perfect nutritarian meal!

Vegan chili (4 servings)

2 tbsp olive oil  

1 large onion, chopped  

3 cloves garlic, minced

1 796 ml can diced tomatoes

1 red or green pepper

1 398 ml can kidney beans, drained

1 398 ml can black beans, drained

3 tbsp chili powder

1-2 tbsp cumin

1 tsp salt, or to taste

Sauté oil, garlic, onion and peppers in a pot on medium heat. Stir in chili powder, cumin, salt and beans. Add tomatoes. Bring to a boil, reduce heat to medium low and simmer for 20 minutes, until it thickens. Serve with organic tortilla chips!

Note: use less chili powder to make it less spicy.

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