Vegan January-Day 2: Your favorite veggie bean chili

Updated: Jan 20

In the winter time; all you want is something to warm you up AND be filling. That’s exactly what this chili is, a warm bowl of mouth-watering tastiness.


Prep work

 

Dice a white onion and a few cloves of garlic.


Fresh vegetables are next: chop a red bell pepper, carrot, green chili and a few sweet potatoes.


Canned vegetables follow: grab a can of corn, chopped tomatoes, kidney beans, and mixed beans or black beans (whatever you have in the cupboards.)


Pour ¾ cup of hot water into a measuring cup and stir in a vegetable stock cube.


Get ready to spice your life: chili powder, cumin, oregano, and cayenne pepper. Feel free to add whatever additional spices you enjoy to get some extra heat.




Cooking Instructions

 

Take your chopped onions and garlic and place them in a hot pan with a dash of oil until the onions start to get some color.


Add your fresh vegetables into the pan and stir for several minutes.


While the veggies are cooking, boil the kettle. While you wait for the water to boil, plop your veggie cube into the measuring cup. Once the water is done boiling, place it back into the cup to make your veggie broth.


After the fresh vegetables have sat in the pan for several minutes, it’s time to add in your spices.


Allow the spices to coat the fresh vegetables for a minute and start to add in the canned vegetables. Finally, add in your veggie broth and bring the pan to a boil.