It was cold today in Kansas. Disappointing, as I thought winter was done. Bleh. I was also really busy at work and got home late. Perfect time to make my “go-to” easy vegan chili!
Seriously good stuff that takes about 15 minutes tops. Figured I would share this kid-friendly, fast and easily modifiable recipe. Enjoy!
1 can black beans
1 can white beans
1 can kidney or chili beans
1 can diced tomatoes
1 package of chili seasoning
1/2 large bottle of tomato juice
Diced onions (optional…and best if sauteed first)
1/2 package of frozen beefless ground (also optional)
I literally throw it all in a stock pot, simmer for about 15-20 minutes and serve with shredded vegan cheese and crackers. That’s it!!
*You can also dice peppers, mushrooms or other veggies to make it more of a veggie chili.
I always make extra so I can freeze some and save for later. Very cheap, very easy and great for a cold day!!