Vegan Soup Recipes: Southwestern Chili

January 25, 2016
Snowstorm Jonas has officially hit the East Coast and an adult snow day meant only one thing to me: chili. This hearty dish is packed with protein, fiber, and flavors that make you feel all warm and toasty. Whip up a big batch and feast off of it for days.
Vegan Soup Recipes: Southwest Chili

Vegan Soup Recipes: Southwestern Chili

utensils YIELDS 4-6 servings
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  • 1 can black beans
  • 1 can lentils
  • 1 can corn
  • 1 can green chilies
  • 1 can tomato sauce
  • 1/2 cup chopped yellow onion
  • 3/4 cup uncooked quinoa
  • 1 tbsp garlic
  • 1 tsp cumin
  • 1 tbsp chili powder
  • to taste salt and pepper
  • 1 tsp olive oil
tomato
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Directions

1. Chop onion. Sauté in 1 tsp of olive oil over medium heat. 2. Add black beans, lentils, green chilies, corn, tomato sauce and uncooked quinoa. *Please note you may need to add about 1/2 cup of water if mixture is not soupy enough. 3. Stir in garlic, cumin, chili powder, and salt and pepper. 4. Simmer chili on medium for 24 minutes or until quinoa is cooked. Stir as needed once or twice while simmering. 5. Top with cilantro, avocado, nutritional yeast, etc. and enjoy!
Also by Christina: Life-Changing Butternut Squash Cheeze Sauce
Vegan TLT Club Sandwich
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__ Photo: Christina Ramirez

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Christina credits adopting the vegan lifestyle as the single most profound shift in her life. She went on Weight Watchers for the first time in 7th grade; she struggled with eating habits and weight issues until college, when she finally decided to take her health seriously. Veganism has helped Christina maintain a healthy body weight and achieve peace with her body. She believes veganism is what led her to become the energetic, go-getter, healthy, holistic person. Follow Christina on Pinterest @vegannugget and Instagram @christinaramireznyc.

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