As the weather gets colder and the days get shorter, I crave warm and hearty meals. However, it’s easy to fall into the trap of eating comfort foods day in and day out with little nutritional value. College students, I’m looking at you. Put down the ramen. One of the many plus sides to eating vegan food is the price and the health benefits — and this is coming from an omnivore. This meal yields at least six servings per batch with 12 grams of vegan protein. Did I mention that it’s SO easy to make? Here is what you’ll need:
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One can of corn
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One whole onion
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Four cups of vegetable stock
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One can of diced tomatoes
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One can of black beans
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One can of chili beans
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½ cup chili powder
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¼ cup onion powder
To make this recipe, I use the slow cooker setting on my Instant Pot. However, any slow cooker or crock-pot will work. To start, chop up your onion and measure out your ingredients. This will mainly consist of opening cans. Combine all ingredients in your slow cooker of choice. Set the timer on your cooker to six hours, put on the lid and just let it go. That’s it! It’s seriously that simple. This recipe is so easy to make, even if you aren’t skilled in the kitchen. I like to top my chili with a handful of vegan cheese or sour cream. You can also add vegan turkey or beef if you feel like it. The whole batch should last you at least a week, so I recommend freezing some in a freezer bag for future use. In my experience, meat-eaters and vegans alike will enjoy this cold-weather favorite.