This is a simple bean and vegetable chili that can be on the table in less than an hour. Just don't serve with sour cream or cheddar, and you've got a vegan meal. You can use light kidney beans, dark kidney beans, black beans or any combination of the three. The most arduous task in this recipe is all the dicing of the vegetables, so it's a chance to really use those knife skills if you want this recipe to take its promised 45 minutes on a weeknight. You'll be dicing an onion, carrot, bell pepper, and zucchini, as well as mincing some garlic.
Unlike its slow-cooking, meaty brethren, this chili recipe is easy, fast, and vegetarian. It makes for a hearty weeknight dinner. Freeze leftovers in small containers for a ready-to-eat meal. To see this recipe with illustrated steps, check out The Basics: How to Make Veggie Chili.... Read More