Woo hoo I’m on a blogging roll however my pics have been quite disappointing. Hoping the sun comes out again and that I get my photography groove back… lol. My work schedule is a bit open this week and I’m not complaining. Only working 2 days this week before 3 solid weeks to follow.

Today Sydney flew back to school. We got home and ate lunch & I decided I wanted to make a big batch of chili for the week. I normally try to make one big pot of soup, lentils or something for the week. Having a nice healthy option on hand is perfect for quick lunches or dinners during the week. Meal prepping doesn’t have to be daunting!

This recipe is super forgiving and you can add or omit what you love/hate. I serve this along with some cornbread and it’s the perfect, comforting winter meal.

Ingredients:

Olive oil
Soy sausage links (I used Trader Joe’s Soy Sausage link) but whatever vegan sausage you prefer would work.
1 red onion, diced
8-10 cloves of garlic, minced (trying to keep everyone healthy here)
1 bell pepper, diced and whatever color you have on hand
2 tbl of chili powder
1 tbl of cumin
1 tbl of smoked paprika
2 tsp oregano
1 tsp salt (add more as you prefer once it’s done cooking)
1 large or 2 smaller (14 oz) cans of organic crushed tomatoes- I prefer fire roasted
3 cans of beans (I used a mix of red kidney and black), drained and rinsed
1 small can of diced chilis
3 cups of vegetable broth
2 tbl of apple cider vinegar or the juice from one lime
Cilantro for garnish


Method:

Begin by heating the oil in a large Dutch oven or heavy bottom pan. Once hot, add your soy sausage and cook until browned. Then proceed by adding onions and peppers. I cook for 4 minutes and then add the garlic. Cook for an additional 3-4 minutes. Add the spices and stir well. Proceed to add the tomatoes, beans, chilis and broth. Stir well and bring to a boil. Once boiling, reduce the heat to low and cover. Allow to cook for 40 minutes up to several hours (I let it simmer for hours till dinner). Before serving add the apple cider vinegar. Taste to adjust seasoning. Then ladle in bowls and top with fresh cilantro leaves. Optional other toppings: vegan cheddar, diced red onion, green onions, fresh jalapeños or avocado cubes.

— Knead to Cook