It can be especially difficult to eat healthy around the holidays since there are so many temptations, and people are particularly busy around this time. During these times, I turn to some classic vegan chili, for a dish I can make in a large batch, freeze easily, and that has a limited hands-on time. This recipe could provide servings for a week- or you can freeze individual servings to grab as needed. These recipes combine inspiration from mom and grandma’s chili recipes- with some extra veggies for greater nutrition. A great go-to for colder weather!
Vegan chili can take on menu forms. Mix and match your beans or veggies- and add more spices to your liking. This dish is also great topped with avocado for some healthy fat.
Grandma-inspired Vegan Chili
- 1 quart tomato juice- freshly squeezed, bottled, or canned
- 4 cups kidney beans (soaked and cooked 1 hour or canned)
- 1 cup black beans (soaked and cooked 1 hour or canned)
- 1 onion
- 2 stalks celery
- 3 large carrots
- 2 zucchini
- 3 diced tomatoes (or one large can- drain and rinsed)
- 3 bay leaves
- 5 T chili powder
- 1 T cayenne pepper
- 2 t cumin
- 1 t turmeric
- 1 t sea salt
- 1 t ground black pepper
- 1 t olive oil
Dice onion and sautee in olive oil until onion becomes transparent. Dice celery, carrots, zucchini and combine with all other ingredients. Simmer 1 hour.