Easy Veggie Chili

Chilly weather calls for all the chili and soup. There are very few things better than hot comfort food on a cold day. My favorite pick-me-up meal is a veggie chili recipe I found on Carley Rowena’s blog a few years ago. I’ve looked, but I haven’t been able to find the recipe on her blog anymore. Fear not, I have it memorized, and I will share it with you. She has lots of other great content, so I’ll link her blog here.

This is the easiest recipe you will ever make, and that’s one of the reasons I make it so often. All you have to do is throw all the ingredients in a crockpot and let it work its magic.

Everything you Need

8 oz white mushrooms

zucchini

1 can baked beans

1 can diced tomatoes

1 can kidney beans (drained and rinsed)

1 packet chili seasoning

1 red bell pepper

1 green bell pepper (I used yellow because it's what I had)

1 white onion

1 bag of Quorn Meatless Grounds

Salt and chili powder to taste

Cook on high for 4 hours. If you want, you can cook all the other ingredients for 3 hours and add the “meat” for the last hour. Once all the veggies are cooked, you just need to season with salt and extra chili powder, if you want. You can even top it with some shredded cheese and a little sour cream (dairy-free if that’s what you fancy). 


I’m telling you. This is one of the best recipes I’ve ever found. I come back to it all the time because it’s delicious, easy, and nutritious. 

XOXO,

Kayla