The Best Vegan Loaded Chili

This chili is full of veggies, a kick of spice, and tons of fiber. Tastes bomb af too, so you’re going to want to give it a try. Really quick, ready in 20 minutes and then you can get yo grub on b*tches.

Featuring black beans and kidney beans, this will soon be a staple in your kitchen. The recipe is also oil free, so there’s no guilt in eating too much.

Ingredients:

  • 2 1/2 c veggie broth
  • 1/2 onion, diced
  • 3 cloves of garlic, minced
  • 1 green bell pepper
  • 1/2-3/4 c corn (depending on preference)
  • 1 c butternut squash, peeled, de-seeded, cubed
  • 2 carrots, diced
  • 1 tsp chipotle powder
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 1 tsp galric powder
  • 1 tbsp cumin
  • 2 tbsp chili powder
  • salt and pepper, to taste
  • 1 15 oz can diced tomatoes
  • 1 15 oz can black beans, rinsed and drained
  • 1 15 oz can kidney beans, rinsed and drained

Instructions:

  1. In a large pot, heat a 1/2 c of the veggie broth over medium heat, add in onion and garlic for a minute, followed by the rest of the veggies, stirring and cooking for another 5 minutes so everything is softened.
  2. Add in all of the spices, the rest of the veggie broth, diced tomatoes, and beans. Stir well, and simmer for another 15 minutes, check that everything is softened, and it’s ready to eat!

Kale & Black Bean Salad

Looking for all my healthy b*tches… this one’s for you. There is no oil, it’s low in fat, and high in protein. I’ve been trying intermittent fasting and during my feeding times I’m aiming to eat healthy af, thus leading to this salad of greatness.

Ingredients:

  • 2 tbsp water
  • 3 cloves of garlic, minced
  • 1/2 red onion, diced
  • 4 c cauliflower, riced
  • 1 tsp paprika
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 15 oz can of black beans, rinsed and drained
  • 1 cucumber, diced
  • 2 roma tomatoes, diced
  • 1 1/2 c kale, chopped
  • 2 c quinoa, cooked
  • 2 large limes

Instructions:

  1. Heat up the water in a large skillet, cook onion and garlic until fragrant. Add in the cauliflower, all spices, stir and cook for 10-15 minutes until cauli rice is cooked, add in the beans and cook another five minutes.
  2. Transfer to a pretty large bowl, add in the rest of the vegetables, and squeeze both limes over the top of the salad, mixing one last time. It’s now ready for you to enjoy that sh*t.

Filling & Flavorful Lentil Chili

Where my chili lovers at? This recipe is amazeballs, I think I say that about all my chili recipes… so here’s to my chili eating fools. It’s filling, it’s tasty and pair it alongside some cornbread, you can’t go wrong.

Ingredients:

  • 2 tbsp water, more as needed
  • 1/2 onion
  • 4 garlic cloves, minced
  • 1 jalapeno, minced
  • 1 bell pepper, diced
  • 3/4 c lentils
  • 2 c water
  • 1 15 oz can of diced tomatoes
  • 1/4 tsp paprika
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp garlic powder
  • pepper to taste
  • 1 15 oz can of black beans with juices
  • 1 15 oz can of kidney beans, rinsed
  • 7-8 baby mushrooms

Instructions:

In a large sauce pan, heat 2 tbsp water, add in the onion and garlic, once translucent add in the jalapeno and bell pepper. After about 2-4 minutes, and everything is soft, add lentils and water. Give a nice stir, add diced tomatoes, all spices, and beans. Cook for about 20 minutes until almost all of the liquid has evaporated, add in the mushrooms, stir and cook for another 10 minutes. Add any spices you feel are missing, and enjoy!

**optional cook up some cornbread according to package or fritos!

Split Pea & Lentil Soup

Still sick! Yay…
I’ve grown accustomed to living off soup and NyQuil, but I have a good feeling it’ll end soon considering it’s been over a week. Moving on, let’s talk about this bomb ass soup. I can’t complain, I know I say that a lot, but after having liquid-y food for a week, I think that means something. So get your butts in the kitchen and give it a try.

I love the density of this soup, it’s not a light one where you’re still looking for more afterwards. You’ll feel nice and full after. Reeeal satisfying.

There is a great blend of veggies in here, along with a good amount of spices. Also, I f*cking love lentils and split peas… when they get all soft… YUM.

Portions of this recipe were borrowed from Verna at The Cheeky Chickpea.

Ingredients:

  • 2 c of split peas
  • 1 c lentils
  • 9 c water
  • 1 tsp salt
  • 2 bay leaves
  • 3 tbsp water or broth
  • 1 yellow onion, diced
  • 3 carrots, diced
  • 4 celery stalks, diced
  • 2 cloves of garlic, minced
  • 1/2 tsp pepper
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp thyme
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 1/2 tsp garlic powder
  • 1 tsp liquid aminos (optional)
    OR
  • 1 tsp liquid smoke (optional)
  • 3 c spinach

Instructions:

  1. Rinse the green split peas and lentils well and add them to your favorite soup pot (5 qt or bigger) with salt, bay leaves and water. Bring to a boil, cover and reduce heat and simmer for 15 minutes.
  2. While peas are simmering add onions, broth, pinch of salt & pepper to a med/lg skillet . Saute on medium heat for 5-7 minutes or so till onions are soft and slightly caramely, then add rest of veggies and cook for 5 minutes or so till slightly softened.
  3. After 15 minutes add rest of ingredients to the pot, cover and continue to simmer for an additional 45 to 50 minutes, stirring occasionally , until peas are (fall apart) soft.
  4. Right before you take it off the heat, add in the spinach, let the leaves soften and cook for about a minute or so.
  5. Remove from heat and season with more salt and pepper if desired. If the soup seems to thicken add more water if you like, or broth.
  6. Frying your veggies first is optional but adds extra flavor
  7. Enjoy that sh*t!

Amazing Veggie Hashbrown Vegan Breakfast

You can’t lie, this sh*t looks gooood, and it is. Super easy to put together and pretty quick. I’m on a big time soyrizo kick, all my breakfasts’ have it in there.

I cheated and used frozen hashbrowns, but can you blame me?! I don’t have time to shred potatoes and all that. So, I say you should get the frozen kind too. (;

Ingredients:

  • 2-3 tbsp olive oil
  • 1/2 package of frozen hashbrowns
  • sprinkle of garlic powder and black pepper
  • 1/4-1/2 onion, diced
  • 1 jalapeno, minced
  • 2 cloves garlic, minced
  • 1/2 green bell pepper, diced
  • 1/2 package of soyrizo
  • 1/2 package of firm tofu
  • cilantro for topping

Instructions:

  1. In a medium sized pan, heat 2 tablespoons of olive oil on medium high, once hot add the hashbrowns, garlic powder, and black pepper. Allow to cook at least 4-5 minutes before you toss to mix. Avoid using a spatula, but after you toss, you’ll cook another five without touching, toss, cook another 5 and repeat that process until they’re cooked and crispy to your liking, add olive oil when you need it.
  2. While your hashbrowns cook, in another medium/large sized pan, heat 1 tablespoon of olive oil and add in all of the veggies, cooking for about 5 minutes, stirring occasionally.
  3. Add the soyrizo, and break in the tofu. You’ll use your hands to crumble it in, and then mix everything together and cook another 3-4 minutes, stirring here and there until it’s all heated up and ready to serve!!
  4. A layer of hashbrowns and then a layer of the veggie and soyrizo scramble! Top with cilantro and anything else you want, enjoy!