Vegan Chili…

This recipe turned out soo good I seriously can’t wait to make it again!  My husband wanted me to make him a big pot of chili so that we could freeze some for him to take for lunches later in the month. So I figured I would try and come up with something that didn’t have meat, but still was filling and tasted like chili!

I looked through our fridge to see what we had that I could throw together and  this is what I came up with.  It really is so simple and you can change up the ingredients to really whatever veggies you have on hand.  We always keep taco and chili seasoning packets in our pantry so these are really quick meals when you are in a rush or don’t know what else to make!

Recipe

1 Packet Low Sodium Chili Seasoning

1T Extra Virgin Olive Oil

1 Can Tomato Sauce

1 Can Diced or Crushed Tomatoes

1 Small Butternut Squash

1 Green Pepper

1/2 Can Black Beans

1/2 Can Kidney Beans (can sub with your fave)

Brown Rice

Steps:

  1. Sautee the veggies in olive oil until they have a little color and start to soften
  2. Add in your tomato products and stir on medium heat
  3. Drain and add in all of the beans
  4. Stir in your Chili Seasoning
  5. Turn Heat to Low and cook for about 30 minutes or until the butternut squash is soft
  6. Serve over brown rice and enjoy!

Approximate Calorie Count

1 cup Chili = 220 calories

1/2 cup Minute Brown Rice Cooked = 112 Calories

Total: 332 Calories


IMG_5874 IMG_5872 IMG_5870

IMG_5869 IMG_5871 IMG_5873IMG_5885This is now one of my fave meals and it could not be any easier!  If you do eat meat you could easily add in ground turkey, chicken, or beef and it would be a great way to incorporate more veggies into your diet!

xo Meg

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Published by

bellanoochi

My name is Megan and I am a freelance makeup artist and stay at home mom! I love my friends and family and have a passion for makeup, organization, fitness, and home decor! This blog is a place where I can talk about all of these hobbies in one place! Thanks for stopping by hope you enjoy! xo meg

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