“Yummy and filling, vegan chili recipe. Ingredients include mushrooms, beef crumbles, kidney beans, bell peppers, onions, and peppers.”
Originally, this post for meal prep. When I first started on my vegan journey, it was easier for me to meal prep. Meal prepping helps you stay on track to make the right choices during the day. Where I live, fast food is everywhere, but when I have my lunch prepared, it’s so much easier to eat what I have, rather than slip and eat something terrible for me & the environment. The weather is cooling a bit here in Georgia, and I had some cravings. I decided to buy some of the tofu at the store and just make a simple basic vegan chili.
The ingredients were rather inexpensive. I keep going to Fresh Market, and I love that everything seems really fresh, since I can’t make it to the farmers market all the time. It was really easy to make everything in one pot. I like these one-pot recipes! I also got a chance to use my food processor. I have issues cutting onions, and I like to make it quick.
I loved the organic beans I found, everything just tasted so fresh. I am really looking forward to lunch this week. I basically used a basic chili recipe and replaced the meat with gardein beef crumbles. 
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Ingredients
- 1 onion finely diced
- 3 cloves garlic minced
- 1 can diced tomatoes 14.5 ounce
- 2 cans diced tomatoes with green chile peppers 14.5 ounce
- 1 can tomato sauce 8 ounce
- 1 cup water
- 1 can kidney beans 15 ounce
- 1 can pinto beans 15 ounce
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 tablespoons white sugar
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon hot pepper sauce
Ingredients
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