Plant- Based Protein Chili Made From Leftover Cauli Tacos

One of the ways that I like to keep a sustainable mind is by eliminating food waste. Which usually means eating leftovers for lunch or revamping leftovers for dinner. Not only do I get to eat from this hack, but it helps keep grocery expenses low because I am fully utilizing every single thing I buy.

So what does that have to do with vegan chili? Well, one of the best ways to get “rid” of leftover veggies and other items is by creating any sort of soup or stew. You can put random stuff together in a broth, and it usually makes a great meal.

A couple nights before making chili, we had tacos, so that meant leftover beans, cauli taco “meat”, and quinoa, and several half-used veggies like onions and jalapeños. One great thing is that most of the cooking had been done, so it was also a quick dinner. Let’s take a look at how I turned yesterday’s taco night into tonight’s protein-packed chili.

Leftover quinoa, black beans, and seasoned cauliflour from taco night.
Leftovers are great, because they are already cooked, and just need to be reheated.

Prep time: 5 minutes

Cook Time: 30 minutes

Put-Together-Time: 1 minute

Total time: 36 minutes

jalapeno, squash, tomato, sweet onion, sweet potato
Revamp leftovers by including fresh veggies.


Leftover taco night goods (quinoa, black beans, cauli taco meat)

Chili beans (soaked overnight)

White beans (soaked overnight)





Sweet potato

Tomato paste

Zatural Pink Himalayan Salt




chili beans and white beans soaking in a bowl
Buying bulk beans takes a little bit of prep time, but helps cut down waste.

Soak chili beans and white beans overnight

Cook in separate pot before starting to prepare vegetables

Finely chop onions, sweet potato, squash, tomato, and jalapeño

Onions cooking in a pan.
Using fresh onion adds lots of great flavor to any dish.

Add onions to a preheated and oiled pan. Cook until translucent

sweet potatoes, squash, and onions cooking in a pan
Finely dice veggies like squash and sweet potatoes to help speed up cooking time.

Add squash, sweet potato, and tomatoes to onions

Zatural All-Natural Himalayan Pink Salt in chili
Our bodies need salt… why not have all-natural ingredients…. also it’s pink!

Season with Zatural All-natural Himalayan Pink Salt, garlic, and pepper

Leftover chili: quinoa, black beans, seasoned cauliflower, jalapenos, tomato paste, onions, squash, sweet potatoes
Once the veggies are cooked, it’s easy to just add the refrigerated leftovers for a quick reheat.

Once the vegetables have cooked, add leftover items (black beans, quinoa, cauliflower), tomato paste, and diced jalapeños

simmering chili
Simmering the leftovers in the new mixture helps create new flavors.

Let items simmer while chili beans and white beans finish cooking.

Finished plant- based chili recipe
Only use the water you need when cooking the chili and white beans. This water can be added to the chili for extra flavor and texture.

Add chili beans and white beans (with water) and vegetable leftover mixture, let simmer for another 5 minutes

plant-based chili fries using fries made in the air-fryer
I forgot the cornbread, so made the next best thing to go with plant-based chili chili: fries made in our air-fryer!

Put chili on homemade air-fryer fries and garnish with never-ending green onions.

Also, use my code “ajcutler10” for 10% off anything on Zatural’s website. They have amazing all-natural products, as well as CBD! Check them out!

Your full-time plant-eater and leftover-lover,




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