An easy way to get in your daily dose of vegetables is through chili and that’s why I created this a simple everyday vegan chili recipe.
I grew with my Dad always making stews, chili, and soups on the weekends for all of us kids. Looking back, it was a cheap and easy way to get us to eat healthy. As I’ve grown older I’ve come to eat a more plant based diet but still love a good chili. This chili recipe doesn’t contain meat or dairy but you could substitute the vegan sausage for ground beef.
I used to be intimidated to make chili without a crockpot but i’ve come to learn it’s very simple in a regular pot on the stove. Make sure you cover the chili with a lid and let it cook watching it every now and then and stirring.
In a large pan, on medium heat mix together all of the ingredients and let it cook for 50 minutes. I recommend draining the beans and corn for this recipe. Add the Quinoa and be patient because it will eventually puff up the way it’s supposed to but it needs to cook in the liquid for awhile.
This recipe is very flexible if you don’t have all the exact ingredients. Feel free to use different types of beans and/or frozen corn or fresh corn. I use green chilies from a can (because it’s convenient) but if you want to use fresh jalapenos or fresh chillies that will work too. But if you aren’t into spice, add more garlic and other seasonings you love to still give the chili flavor.
I love topping it with vegan sour cream and fritos!
A great side for this recipe is my Beer Cheese Dip and my Goat Cheese Bruschetta Recipe.
If you try my Simple Everyday Vegan Chili recipe and like it, be sure to tag me on social media so I can see your creation!
Enjoy!
– Summer Sierra
Simple Everyday Vegan Chili
