Hey everyone! It has been a minute since I have posted anything…When Tash leaves, my life kind of flips upside down. Anywho, I have a recipe for you today! Yay!
This is one of my favorite and easiest recipes to make. Before anyone jumps on me…it does involve canned food…which for a quick easy meal, I do not mind canned items. Cans can be infinitely recycled OR up-cycled into plant pots or holders of sort. I am also super excited to have partnered with ECO Lunch Box and showing off their AMAZING Tri Bento.
This recipe takes like 5 minutes to cook! I really enjoy this recipe for crazy days because I don’t have to think much to create a vegan healthy meal.
Easy Vegan Chili
- 1 can kidney beans
- 1 can black beans
- 1 can diced tomatoes (no salt added…if I am feeling really fancy, I will use a fresh tomato instead!)
- 1 can corn OR 1 cup frozen corn
- 1/2 tsp cumin
- 1/4 tsp chili powder (more or less for heat)
- 1/2 tsp onion powder
- 1 clove fresh garlic minced
- Salt and pepper to taste
- *1 thai pepper
- Drain and rinse the beans.
- Drain the corn.
- Combine all ingredients in a pot, mix well and keep on medium heat for about 5 minutes.
*We have so many thai peppers growing in the garden and I love the little bit of extra heat it gives to the chili.
And that’s it! I put the chili in the Tri Bento container with a salad and toppings for my salad. It so nice to be able to just grab one container and go for my lunch at work. The Tri Bento is stainless steal, which means it cannot go in the microwave, however you can place in the oven to heat up food again, which is what I did with the chili at work. My favorite part…this is a perfect plastic free lunch!
Let me know how you like or what you add differently to it! Much love-SJ