How can one eat healthy on a limited budget? That’s the million dollar question, isn’t it? Thankfully, it’s not that difficult! Batch cooking with seasonal vegetables, whole grains and beans usually results in wallet-friendly grocery hauls and tummy-filling recipes (with leftovers to boot!) This chili recipe can be made in one pot, is super simple and can be enjoyed as dinner all week long, perfect for the busy, health (and budget) conscious family or student.
One Pot Vegetable Chili
* Makes 6 servings
1 Tbsp water (or olive oil)
1 onion, diced
2 garlic cloves, minced
1 tsp cumin
1⁄2 tsp paprika
1 tsp oregano
sprinkle of salt
sprinkle of pepper
1 red pepper, diced
1 green pepper, diced
corn kernels from 1 ear of corn (or 1 cup corn kernels)
1 cup yam, cubed
1 tomato, diced
1 can low-sodium black beans, well rinsed
1 can low-sodium kidney beans, well rinsed
2 28 oz cans whole tomatoes, well rinsed (discard juices)
1 Tbsp coconut sugar
juice from 1 lime
1) In a large pot, heat the water (or olive oil) and sauté the onion and garlic until garlic is lightly browned. If you’re cooking with water, you may need to continue adding water throughout as it’s easily absorbed by the vegetables.
2) Add spices (cumin, paprika, oregano, salt, pepper) and stir well.
3) A few moment later, add red pepper, green pepper, corn, yam and tomato. Stir well again.
4) Rinse the beans and add them next. Everything in the pot! Stir well.
5) In a food processor or blender, blend the whole tomatoes. Make sure these are well rinsed, you don’t want the juices in the chili.
6) Add the coconut sugar and the lime and stir well.
7) Cover the pot and allow to cook for at least 30 minutes (so the yam is soft) before serving. Enjoy!
Tip: Skip the cornbread and serve your chili with these Gluten-Free Pumpkin Muffins with Cream Cheese.
ASHLEY WOOD is a recipe developer and writer from Winnipeg, Canada. With a passion for health, wellness and vegetables, Ashley creates simple and inexpensive vegan recipes made from whole ingredients that are often seasonal, sometimes gluten-free and occasionally raw. Ashley believes in celebrating the benefits of living a vegan lifestyle and at the very least, hopes to inspire others to eat more plants, smile and live with some Sunshine.