A (very) budget friendly combination of dried lentils and brown rice, canned cannellini beans, and diced tomatoes, today I couldn’t be more excited to share our latest early autumn favorite, my Chunky Tomato Chili. Plant based protein and fiber rich, this hearty, yet healthful mild vegan vegetable chili requires only minutes of chopping, simmering to dreamy perfection while you bop about, making enough servings to last through the week ahead. I serve mine topped with fresh cilantro, a quarter of ripe avocado if I’m extra hungry, and a corny cornbread donut for dunking.
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<br />Nutritional Information [per serving = 2 cups]
<br />360 Calories, 4g Fat, 66g Carbohydrates, 20.6g Fiber, 10g Sugar, 19.5g Protein
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<br />notes: (1) for this recipe I used a food processor to finely chop the onion, pepper, garlic, and ginger. If a food processor is inaccessible, feel free to use a sharp knife and finely dice the vegetables by hand. (2) this chili does thicken up quite a bit after it sits. When reheating, I’d recommend adding ½ cup filtered water or vegetable broth per serving to thin.

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