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.
Prep time: 5 minutes
Cook Time: 30 minutes
Put-Together-Time: 1 minute
Total time: 36 minutes
Leftover taco night goods (quinoa, black beans, cauli taco meat)
Chili beans (soaked overnight)
White beans (soaked overnight)
Zatural Pink Himalayan Salt
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
Add onions to a preheated and oiled pan. Cook until translucent
Add squash, sweet potato, and tomatoes to onions
Season with Zatural All-natural Himalayan Pink Salt, garlic, and pepper
Once the vegetables have cooked, add leftover items (black beans, quinoa, cauliflower), tomato paste, and diced jalapeños
Let items simmer while chili beans and white beans finish cooking.
Add chili beans and white beans (with water) and vegetable leftover mixture, let simmer for another 5 minutes
Put chili on homemade air-fryer fries and garnish with never-ending green onions.
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Your full-time plant-eater and leftover-lover,