EASY and HEALTHY Meal Prep Veggie Chili Recipe

This has been a staple for me the past couple months because….

1. It is SO easy!

2. You can make it with whatever you’re in the mood for.

3. It’s really healthy and delicious!

You can call this Kitchen Sink Veggie Chili or do a throw back to college years and call it Jersey Turnpike Chili (so gross!) but I mean… I am usually throwing in all the leftovers!

I originally found this recipe on Jessica in the Kitchen. She has some awesome recipes! You can click on the type of diet you are eating to find recipes in that category on her website.

So this is what I have been throwing together in a crockpot on Sunday’s and then I just divide it up into my containers for the week. I usually double(ish) the recipe. I found that it wasn’t filling me up enough. When you double it, you’ll have leftovers that you can save for the weekend or add to pasta for dinner.

Ingredients:

Double this recipe if you wish, or try making it first and then see if you feel the need to.

  1. 2 1/4 cups vegetable broth.
    1. Use chicken broth if you want.
  2. 1/2 cup uncooked quinoa.
  3. 15 oz can of black beans drained and rinsed.
    1. When I double it, I will usually grab one black and one other type of bean.
  4. 14 oz of diced tomatoes.
    1. I usually grab the cardboard container and just use that when I double it. I think it comes to 26 oz so doesn’t need to be exact.
  5. All of these ingredients below are optional and you can change them depending what you’re in the mood for.
    1. 1/4 cup red bell pepper.
    2. 1 shredded carrot.
    3. 1/2 cup corn kernels.
    4. 1/2 onion, chopped.
    5. 2 cloves of garlic.
    6. 1/2 small chili pepper.
    7. 1 1/2 tsp. cayenne pepper.
    8. 1 1/2 tsp. salt
    9. 1 tsp. ground pepper.
    10. 1 tsp. ground cumin.

Possible Toppings:

Avocado chunks, sour cream, or cheese.

This past week’s ingredients: Trader Joe’s and Giant.

Chili Ingredients

Instructions:

  1. In the crockpot add the broth, quinoa, black beans and tomatoes.
  2. Add all the remaining ingredients.
  3. Stir.
  4. Set the crockpot to a high for 2 1/2 to 3 hours (keep an eye on it for the last 30 minutes) or low for 5-6 hours (keep an eye on it for the last hour). I usually find 4 hours is good. Once you see the quinoa has “popped.”
  5. See so easy!
Meal prep chili
I used veggie cheese

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