Easy Vegetarian Chili for Busy Weeknights

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Meal Prep Made Easy: Vegetarian Chili for the Week Ahead

Meal prepping can simplify your week and ensure you have nutritious meals at your fingertips. This hearty vegetarian chili is a perfect choice, being packed with flavor, protein, and fiber. It’s easy to make, stores well, and can be enjoyed throughout the week!

Ingredients:

• • 2 tbsp olive oil

• • 1 onion, diced

• • 3 cloves garlic, minced

• • 1 bell pepper, diced (any color)

• • 2 carrots, diced

• • 2 celery stalks, diced

• • 1 zucchini, diced

• • 1 can (15 oz) black beans, drained and rinsed

• • 1 can (15 oz) kidney beans, drained and rinsed

• • 1 can (28 oz) crushed tomatoes

• • 2 cups vegetable broth

• • 2 tbsp chili powder

• • 1 tsp cumin

• • 1 tsp paprika

• • Salt and pepper, to taste

• • Optional toppings: avocado, cilantro, sour cream, cheese

Instructions:

Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until soft and fragrant.

Add Veggies: Stir in the bell pepper, carrots, celery, and zucchini. Cook for about 5-7 minutes until softened.

Mix in Beans and Tomatoes: Add the black beans, kidney beans, crushed tomatoes, and vegetable broth.

Season: Stir in chili powder, cumin, paprika, salt, and pepper. Mix thoroughly.

Simmer: Bring to a boil, then reduce heat to low and let simmer for 30-40 minutes, stirring occasionally.

Serve or Store: Taste and adjust seasoning. Divide into meal prep containers for the week, or enjoy immediately with toppings of your choice.

This vegetarian chili is not only easy to make, but it’s also delicious and satisfying for a week of wholesome meals!

Source: www.buyaussiestuff.com/category/cooking
Source: www.buyaussiestuff.com/cooking
Image by Pixabay