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Weeknight Vegan Chili | Healthful Radiance

Weeknight Vegan Chili

Weeknight Vegan Chili

15 mins prepServes 3

Chunky vegan chili, a perfect go-to weeknight meal that's easy to make ahead and heat up on lazy nights. This recipe includes big oven-roasted carrot chunks for added texture.

3 servings

What you need

olive oil

1 fl oz olive oil

garlic powder

1 tsp garlic powder

fine sea salt

1 tsp fine sea salt

water

2 cup water

pinto beans

1 can pinto beans

onion

black beans

1 can black beans

balsamic vinegar

2 tbsp balsamic vinegar

cherry tomato

1 can cherry tomato

celery

3 bunch celery

carrot

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Instructions

Sauté the onion in a generous amount of olive oil and sea salt until soft and browned. Then add celery and carrots and cook for another few minutes until browned. Add cherry tomatoes, pinto and black beans, balsamic vinegar, spices (sea salt, garlic powder), and water. Bring to a boil and then reduce to simmer, cooking for about 40 minutes with frequent stirring! If it reduces too much add more water and cook for a few minutes longer.

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