Easy Vegan Chili
A one pot chili recipe that is easy to make and great for meal prep!
Ingredients
- 2 vegan sausages I use Field Roast's Italian Sausages
- 2 tbsp vegetable oil
- 1 large onion
- 3 cloves garlic
- 1 chili seasoning packet I use Simply Organic
- 1/2 tsp smoked paprika (optional)
- 2 15 oz cans diced tomaotes petit is preferable
- 1 15 oz can black beans
- 1 15 oz can kidney beans
- 1 15 oz can lentils
- 1 cup frozen corn
- ½ cup water
- salt and pepper to taste
Instructions
- Start by chopping the onion, mincing the garlic, and rinsing and draining the beans and lentils. Set aside. Then remove the casings from the vegan sausages, crumble into small pieces, and set that aside too.
- Then add 2 tbsp of oil to a large pot and warm over medium high heat. Add in the crumbled vegan sausage and brown for 2-3 minutes.
- Then add in the onions and cook for 5 minutes, stirring occasionally.
- Add the garlic and cook for one minute, then add the chili seasoning packet and a good pinch of salt and pepper.
- Next add in the canned tomatoes, beans, lentils, corn, and water. Stir, reduce heat to medium low (about a 3 out of 10) and cover with a lid.
- Simmer for 15 minutes, sitrring occassionally, and then use a wooden spoon to slightly mash some of the beans as you stir. This sill thicken the chili slightly as it cooks.
- At this point it's ready to serve, but you can keep it simmering on very low heat with a lid on top for about an hour. Check periodicaly to see if you need to add a little more water, but the flavors will develop and become more delicious as this cooks.
- This dish benefits greatly from salt and pepper, so taste and adjust as desired.
- To serve, laddle a hearty portion into a bowl and top with vegan cheese, a dollop of vegan sour cream and some chopped onions and/or cilantro and a few crumbled tortilla chips for crunch. Enjoy!
Notes
Feel free to add whatever veggies you like. I often add frozen cauliflower rice, shredded zucchini, sweet potato or squash, or bell peppers. It's a great way to use up what you have on hand, so use what you've got.
This recipe freezes really well. I let the chili cool completely, then portion it out into small containers so that it's easy to heat and eat whenever I need a quick meal.
Repurpose leftover chili! Instead of having the exact same meal again, use the leftovers to make chili fries, nachos, burritos, loaded baked potatoes, or chili mac and cheese. Get creative, there's a lot of fun ways to enjoy this recipe so it never gets boring :)