It is the day before Fourth of July here in the states, and it’s also the day before a full work week that we have to get ready for. This chili is a perfect recipe for both scenarios– easy and cheap to make in large batches for cookouts or potlucks, and also perfect to portion out for healthy & hearty lunches throughout the week.
This recipe freezes well, and re-heats easily; but also has a refrigerated shelf-life of at least five days– perfect for the work week. Not to mention that you can grab all of these ingredients for easily under $10, and only takes about fifteen minutes to make once the beans are cooked (and if you choose to use canned beans, I’m not telling).
Soaking the beans overnight releases a ton of the beans’ natural folic acid, and makes them much easier to digest, giving you large amounts of easy plant-based protein. Match high protein levels (over 15g of protein per cup) with high levels of fiber, antioxidants, vitamin A, and other nutrients from the simple addition of carrots and zucchini; and you have a very inexpensive and delicious meal that you can feel good about.
Of course, chili is also a Fourth of July and summer cookout classic, perfect for potlucks or parties. When you can feed a huge group of people for under ten dollars, plus have a party entree that’s delicious and vegan– that’s like hitting gold.
Here is this super simple vegan chili recipe for y’all, and have a wonderful and safe holiday!
Super Simple Vegan Chili
Thanks for reading!
~ Chef G
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