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:
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1 package soyrizo (I love the one from Trader Joe’s)
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1 can fire roasted chopped tomatoes
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2 cans of beans, drained (I used black and kidney, but pinto or white northern beans work well too!)
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1 small yellow or red onion chopped
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2 cloves garlic minced
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1 tsp cumin
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¼ cup water
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½ cup frozen corn
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1 tbsp olive oil
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Salt and pepper to taste
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Avocado slices, greek yogurt, and cheese for topping (optional – omit cheese/greek yogurt to keep vegan)
Directions:
For the Vegetarian/Vegan Chili:
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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.
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Add in cumin and garlic and toast for 1 minute.
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Add in soyrizo and break it up into crumbles.
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Add in the can of fire roasted chopped tomatoes, the 2 cans of beans, and water.
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Simmer for 10-15 minutes uncovered.
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Add in corn and heat 1 minute until warmed through.
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Serve with avocado, Greek yogurt, and cheese (or just avocado to keep it vegan) and enjoy!😋😋