This plant-based, vegan-friendly chili from Epicurious is a perfect lunch or dinner to meal prep on a Sunday for the rest of the week.
It’s hearty but not heavy, and it’s a stove-top recipe that is made even easier if you purchase frozen vegetables instead of chopping them fresh. Frozen veggies are a great way to cut down on prepping for recipes. Just be cautious of the sodium levels.
My tips and suggestions
- Buy pre-cut onions and shredded carrots to cut down on ingredient prep.
- Definitely top this off with cilantro. It adds the perfect flavor.
What you’ll need + recommendations
- 1 tablespoon sunflower oil (I used avocado oil, but any oil will work.)
- 1 medium yellow onion, diced
- 1 cup shredded carrots
- 1-2 jalapeño peppers, stemmed, seeded, and minced
- 3 garlic cloves, minced
- 1/2 cup bulgur, rinsed (I substituted quinoa.)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes)
- 1 1/2 cups tomato sauce
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 1/2 (15-ounce) cans black beans, drained and rinsed
- 1 1/2 teaspoons kosher salt, or to taste
- Chopped fresh cilantro
This chili is great as-is, but if you’re looking for a little extra heat, try adding Soyrizo. I get mine from Trader Joe’s.
Get the recipe
Head over to Epicurious for this Vegan Chili.