We have come to the end of our Go Vegan, Not Broke series, but before we get all sad this week’s recipe is Chili! If you keep up to date with Kat and Dev’s shenanigans, you know that Kat LOVES chili. It is one of her go-to recipes for many reasons. Most importantly it can be made on a budget and it’s perfect for meal planning! Seriously there is rarely a time when you won’t find some frozen chili in Kat’s freezer.
In order to make this dish on a budget, we went as simple as possible. Plus like we say, simple is sometimes better. Enter some frozen vegetables (which we think are underrated anyways), some canned tomato juice and a couple spices and we have ourselves one delicious pot of chili.
This recipe makes a big batch so it is perfect for a family meal or meal planning. Chili is perfect for customization, if you don’t like the veggies we included, use different ones. Add in some different spices and you have yourself a perfect warm bowl of everything good in the winter.
Classic Vegan ChiliPrint
- 1 can tomato juice, 1.36L
- 1 pkg frozen vegetables
- 1 can white kidney beans
- 1 can red kidney beans
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 1 tbsp hot chili powder
- Open and rinse both cans of beans and set aside.
- Add your tomato juice, frozen vegetables and beans to a large pot on medium-high heat and mix.
- Add your spices and mix.
- Bring to a boil and then drop to low heat and simmer for about 1 hour.
How to make Vegan Classic Bean Chili