Make Ahead Vegan Chili

Life has been wonderfully insane as of late. I have been going none stop but have maintained balance through yoga and healthy eating  This past Sunday I prepared our meals for the week in the anticipation of the non stop activities of the week. I am not going to pretend that the meals are fancy and elaborate, they aren’t. However, they are delicious and packed with nutrients. They are also easy to make and take little time (wins all around!).

First up is the simplest vegan chili out there. It requires few ingredients (most you probably have at home) and little time.

Make Ahead  Gluten Free Vegan Chili

only 140 calories!

only 140 calories!

Ingredients:

70

  • 1/2 bag of Trader Joes southwest veggie mix (any brand would work)
  • 2 cans of organic kidney beans, rinsed and drained
  • 1 can of diced tomatoes with peppers
  • 2 tbsp cumin
  • 1 tsp salt
  • 1 tsp pepper

Directions:
Place frozen veggies in deep sauce pan (have lid handy) and stir for about 4 minutes. Add spices to mixture. Then add beans and tomatoes, stir and bring to a boil. Once at a boil reduce heat and let simmer for 25 minutes. Serve immediately or put in storage for later in the week!

Packaged and ready for the week!

Packaged and ready for the week!

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20 minute delicious chili

As stated in a previous post, we recently became subscribed to Vegetarian Times and it is awesome. This past week I made another one of their under 400 quick chili recipes and it was a hit. This recipe took maybe 2 minutes of prep and the rest of the time the ingredients were simmering.  Its simple, easy, and yummy… the perfect busy week combo.

Tempeh BBQ Chili with Slaw 

(vegan and gluten free)

simplicity is key.

simplicity is key.

Ingredients:

  • 2 packages of tempeh- crumbled (I just chopped them up)
  • 1.5 c of bbq sauce (gluten free)
  • slaw mix (we purchased the broccoli slaw mix from Wholefoods)
  • 2 tbsp rice vinegar
  • 2 cans of pinto beans (rinsed and drained)
  • .5 c of water

Directions:

Place the crumbled tempeh and bbq sauce in a large skillet (have a lid ready). Mix the ingredients on a medium heat and then add beans. Mix in water (as much or as little was you want), cover and let simmer for 20 minutes. YES IT IS THAT EASY.

In a separate bowl mix the slaw and vinegar together and let sit for 20 minutes.

Serve chili layered with slaw and viola!

Note: You could add chopped tomatoes, kidney beans, corn, mushrooms,  and/or onions to the chili!