Easiest Vegan Chili is so easy and quick, you can make it on a weekday in 30 minutes! It requires 5-8 minutes of hands on dicing or stirring, but the rest of the cooking time is leaving the chili to simmer. Leftovers are wonderful, so this Vegan Chili also makes a nutritious meal prep recipe for lunches or dinners. Store it in the fridge in an airtight container for 4 days.
What (your ingredients):
2 tablespoons olive oil
1 yellow onion, diced
½ teaspoon salt
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
½ teaspoon paprika
1 tablespoon tomato paste
24-oz. can diced tomatoes
2 15-oz. cans black beans, drained and rinsed
1 15-oz. can white beans, drained and rinsed
1 cup water
How (your directions):
Heat olive oil over medium heat in a large Dutch oven.
Add yellow onion and salt, and cook until translucent, about 2 minutes. Add the garlic and sauté for 30 seconds.
Add chili powder, cumin, paprika, and tomato paste. Sauté for 1 minute.
Add black beans, white beans, and water. Bring to a low boil, then cover, reduce heat to low, and simmer for 20 minutes.
Serve immediately with your favorite chili toppings!
Why (the science): Beans are an excellent source of protein and fiber to keep you full and satisfied, while garlic and onion have antibacterial and antimicrobial properties to boost your immune system.