Easy Chili (WFPB)

by Rebecca Gilbert

This vegan chili recipe is a hearty, filling meal. It’s easy to make and stores well for next-day lunches. I like to serve with crackers, but this dish is satisfying all on its own. If you’re exploring Meatless Monday, it’s a perfect dish. You won’t even miss the meat.

I really like this recipe because not only is it delicious, but it’s also easy on the budget!

Ingredients

½ yellow onion, diced
1 clove garlic, minced
½ large bell pepper, diced
1 tablespoon red pepper flakes
1 teaspoon cumin
14 ounces diced tomatoes
2 tablespoons tomato paste
1 teaspoon oil
15 ounce can kidney or pinto beans, drained
1 cup water
Salt and pepper to taste
Optional: 1 package vegan beef
Optional: top with vegan cheese

Instructions
  1. Heat 2 tablespoons of oil or water in a medium-sized sauce pot. Add the onions and peppers. Sauté on a low-medium heat until soft (about 10 minutes).
  2. Add garlic, spicy pepper flakes, and cumin. Cook for 2 minutes until garlic turns golden. Add optional vegan beef. Cook for two more minutes until meat is browned.
  3. Add cup of water, tomato paste, diced tomatoes, and kidney beans. Stir until well combined. Bring to a boil, then simmer for 10 minutes or until desired thickness is reached. Add salt and pepper to taste. Optional: Top with vegan cheese.
Notes
  1. Reprinted with permission from It’s Easy to Start Eating Vegan by Rebecca Gilbert, founder of the Yummy Plants website.
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