Vegetarian Chili - Dress it up for #MealPrep in 3 Ways!
Chili is a great hearty meal for the colder months and can be transformed into many different meals. I like using chili as a base for my meal prep for the week. Three different ideas to enjoy your chili: 1) Mexican Sweet Potatoes 2) Bean Burritos 3) Classic Soup & Salad.
Serves: 6
Total Time: 30 mins
Toppings:
Cilantro
Avocado
Cashew Parmesan
Spinach / Salad & Rice
Vegan Cheese Sauce (or buy Siete vegan queso)
Baked Potatoes
Ingredients:
2 Large Garlic Cloves minced
1 cup Chopped Red Onion
1 tbsp Olive Oil
2 Large Stalks of Celery
1 Bell Pepper
1 Small Jalapeno Pepper
1 Large Carrot Chopped
2 cups Diced Tomatoes + Juice
1 cup Low Sodium Veggie Broth
3 cans of beans (pinto, black, kidney)
Spices: 1 tbsp Cumin, 1 tbsp Oregano, 1 tsp Turmeric, 1 tsp Paprika, Hint of Cayenne, Salt and Pepper
Directions:
Prep all the veggies by washing and chopping. In a large pot add the garlic, onion, spices, and olive oil. Simmer for 5 minutes.
Next, add the bell pepper, jalapeno, celery, carrot, mix evenly.
Add the broth and tomatoes turn up the heat and let it simmer for another 5-8 minutes.
Wash and drain the beans. Pour them in and stir it up. Technically it’s ready once beans are heated up, but the flavors will continue to come out as the chili sits.
Taste and adjust seasonings to your liking. Serve with toppings of choice.