5 Ingredient Vegan Chili


With DC weather on the verge of plummeting by more than 40 degrees tonight, I decided that the first snow of the season should be accompanied by chili. Because honestly, chili is always a good idea. As a professional by day and a student by night, time is really of the essence, especially when it comes to preparing meals. One of my favorite things to whip up are big-batch items like chili that can live in my fridge or freezer, made accessible whenever hunger strikes.

Unlike some chili, this 5 ingredient chili is incredibly nutrient dense. It’s packed with de-bloating, belly-filling fiber along with plant-based protein and carbohydrates from the beans, corn and quinoa. Oh, also did I mention that it makes 8 servings? Pretty bomb, huh?

Happy cooking!


5 Ingredient Vegan Chili

Time: 15 minutes
Makes 8 one-cup servings

1 cup quinoa, dry
1 24 oz. jar salsa of choice, I used fire-roasted tomato salsa
1 15 oz. can corn, drained
1 15. oz can black beans, drained
1 15 oz. can kidney beans, drained 

1.) Cook the quinoa in a large pot with water, following the directions on the package.
2.) Once the quinoa has cooked add the salsa, drained corn, drained, black beans and drained kidney beans. 
3.) Bring the chili to a boil and then allow it to simmer for a few minutes. Serve hot.

[a tip or two for you]

* Feel free to add additional spices to this recipe such as chili powder, dried oregano, etc. 
**Garnish with avocado, shredded cheese, scallions, cilantro, etc.

Nutritional Information (per 1 serving)
231 calories, 2g fat, 49g carbs, 9g fiber, 2g sugar, 12g protein