Today I am going to be sharing an easy, healthy and simple recipe for vegan chili. With the holidays upon us this has been a nice grounding meal to have at night that makes enough for leftovers for dinner and lunch. It is also very inexpensive to make so I love that if you are on a budget this recipe can get you through an entire week if need be and you don’t mind eating leftovers.
Heat 2 tbsp olive oil over medium. Add in 1 chopped yellow onion, 3 stalks chopped celery and equal amount chopped carrots. Once they are cooked through and browning, add 2tbsp chili powder and 3tsp cumin.
Add in 1 box vegetable broth (4 Cups), 1 can diced tomatoes and 1/4 Cup of tomato sauce.
Cook for a few minutes before adding in your beans of choice. We have been using (1 can) black beans and (2 cans) kidney beans + a bag of frozen corn.
Bring everything to a boil, then simmer for at least 30 minutes.
Like everything, this Easy Vegan Chili tastes better the next day for some reason but you can enjoy it a few hours later as well. I like to top it with cilantro but you could also add some vegan sour cream. I hope you enjoy how easy and simple this recipe is, let me know in the comments below if you make it or tag me on Instagram @hautehealthy #plantbasednotperfect. xx, Elizabeth