Cheap. Easy. Vegan. What more can you want?
When I checked the weather this week and saw cooler temperatures (well cool for September in Oklahoma), I immediately knew I needed to make a batch of vegan chili for this Rainy Tuesday.
Truly, this meal is incredibly simple to make and protein-packed (peep my blog post about vegans and our protein). Although I tend to just throw in different things to my vegan chili, this is one of my simple and easy recipes!
Prep time: 5 min Cook time: 40 min Total time: 45 min
1 cup of dried lentils
4 cups of water
I 15oz can of black beans
1 15oz can of kidney beans
1 28 oz can of diced tomatoes
2 tbsp of chili powder
Add the water and the lentil to a pot and bring to a boil. After it has boiled bring the heat down and let it simmer for 20 minutes.
Next, drain both cans of beans and toss them in. Add in the diced tomatoes and chili powder. Stir together. Bring to a boil and then reduce to a simmer for 20 minutes.
Serve in a bowl with some corn chips and vegan cheese or sour cream. BAMB. That short and easy! No chopping, barely any prep. Perfect when you want a hearty meal but are too tired to make anything that requires much effort.
Another bonus: this tiny powerhouse dish contains 27g of protein per serving! Vegans can eat!