Sunday, September 27, 2015

Easy Vegan Chili Recipe

21 Day Fix Vegan Chili

This is a SUPER easy recipe that I modified to make VEGAN!! That's right, from omnivore to herbivore super easily!

This recipe is from the cookbook Fixate, by the creator of the 21 Day Fix, Autumn Calabrese :)
Therefore, everything is portioned out and super clean!


-2 tsp coconut oil, melted
-1 medium onion, chopped
-1 medium red bell pepper, chopped
-2 cloves garlic (I used minced)
-1 package Lightlife Meatless Crumbles (any brand will do!)
-1 can kidney beans (15oz)
-1 can black beans
-1 can diced tomatoes, no salt added
-1 cup red wine
-1 tbsp ground chili powder
-1/2 tsp sea salt
-Pinch of daiya cheese to top it!
*Optional: drizzle of hot sauce to spice it up! I also added a little cayenne

Portions: Yields 8 Servings (mine was about 6 because I cut the kidney beans in half)
-1/2 Green
-1 Yellow
-1 Red
-1/2 teaspoon

*These servings are based on the 21 Day Fix Nutrition Guide*


1. Heat the coconut oil in a large pan over medium-high 
2. Add onion and bell pepper, cook for about 5 minutes.
3. Add garlic and stir for about another minute.
4. In another pan, cook the veggie crumbles for about 5-6 minutes. Make sure you spray the pan with coconut oil spray because the crumble stick easily. It's best to use a non-stick pan.
5. Add the veggie crumbles, beans, tomatoes (with liquid), wine, chili powder, salt, and optional spices. Mix up the goodness and bring it to a boil. Reduce the heat, gently boil it and stir for around 20 minutes. I did it for about 15 and it was good to go! You just want it to thicken up.
6. Get out your meal prep containers and divide the servings into even scoops in each container. You can top it with daiya, hot sauce, or cilantro!

This is a super hearty and delicious dish, especially for the fall!! Family and boyfriend friendly ;)


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