Plant-Based Meal Prep Recipes That Everyone Will Love

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This vegan chili is hearty, warming, and full of bold flavors that make it perfect for cozy nights or easy meal prep. The slow simmer allows the flavors to blend together, creating a rich and robust dish that’s both nourishing and comforting. Best of all, it’s versatile! You can enjoy it on its own, over rice, or even as a topping for baked potatoes.

Ingredients (for 4–6 servings):

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 2 cans (15 oz each) beans of choice (black, kidney, or pinto), drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (28 oz) crushed tomatoes
• 2 tbsp tomato paste
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt & pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper; sauté until softened, about 5 min.
2. Stir in the zucchini and cook another 3 min.
3. Add the beans, corn, crushed tomatoes, tomato paste, chili powder, cumin, smoked paprika, salt, and pepper. Mix well.
4. Reduce heat to low and let simmer uncovered for 25–30 min., stirring occasionally, until flavors meld and chili thickens.
5. Garnish with fresh cilantro before serving.