Today we’re going to be talking vegan, y’all, and for the first time in a LONG time, I’m going to be sharing a brand new recipe, this Easy Vegan Vegetable Bean Chili. I’m so excited to be back at the recipe game and back in the kitchen sharing new creations. Even though I’m branching out and starting to share some more lifestyle type things (check out my Skincare recommendations and my newest feature What I’m Digging Wednesday to see what I’m up to) my heart will always be sharing recipes and real-life stuff with you, so don’t worry. This part of BurntToast isn’t going anywhere.
So now, let’s talk VEGAN.
A few weeks ago I shared a bit about my journey with Dry January and some amazing mocktails created by my favorite local bartender, The Artist Behind The Bar. And I also mentioned that during the same month that I gave up alcohol I also gave up all animal products and went completely vegan for #veganuary. A few of you, my faithful readers, pushed back on me about this and challenged my sanity for participating in both in one month. I’m not going to argue and say that this isn’t a fair question. ‘Cause it wasn’t easy and there were times when I was doubting myself.
But the thing is, at least when it comes to the vegan journey, I had committed to a friend that we would do it together and accountability is really everything, isn’t it? So for one entire month, nary an animal product crossed my lips. And this, dear reader, is how it went. AWESOME.
OK, wait. I know you’re confused by this. But bear with me.
It was hard at first. It required a little upfront investment in things like Vegan Butter, vegan cheese, meatless products, and egg substitutes. It required a tremendous amount of planning because let me tell you when your family is running like crazy from activity to activity and your husband walks through the door with a giant bag of steaming Chick Fil A at the end of it all that you can’t eat, you’d better have a plan or you are caving FAST. And it definitely involved a few days of feeling deprived, annoyed, and more than a little bit hungry to get in the groove.
But once I did, I began to notice a few things. I noticed that my head was clearer in the afternoon after a lunch filled with veggies and a lean plant protein. I noticed that my skin cleared up and started to look just a smidge like it did when I was in my 30s, which I attribute to the complete halt of all dairy products. My belly, which definitely had moments of “hey, I’m not pregnant but I sure look like I am” decided to unbloat itself, and I lost a few pounds.
These were all things I definitely could live with.
But I’m not really here to talk about that. Mostly because I think results in these types of “challenges” are very individualistic, as much as goals are for people going into them. And while I highly recommend that everyone, at least once in their lives, tries this challenge just to see how their body responds, I’m not going to use this time to wax poetic about why it’s important or the ethical considerations therein. What I want to do, instead, is give you a few quick tips on HOW I made this easier on myself so if you want to try it, you can do so prepared.
So, without further adieu, here are my tips on how to go vegan with less stress.
- PLAN: If you’re typically a meat and dairy eater, this is not an adventure you can go into without some prep work. Use Pinterest to gather as many recipes, plans and tips, and tricks as you can. If you are not prepared and stocked up with things to eat you will never make it through a weak moment. You just won’t. So do your homework.
- STOCK UP: This was my biggest challenge to start. I had to stock up on vegan butter, meat substitutes (my favorites are Gardein Meat Crumbles , Beff Tips, and Meatballs, ), Dairy Substitutes (Silk Almond Milk, Nutpods and Daiya cheese products are my favorites) and lots and lots of veggies so that I was prepared for meals and snacks at all times. This is important so you don’t cave in the hard moments or when you’re tired and cranky and everyone else is eating takeout. Have a stash of frozen vegan burritos was key for those times. Alpha Brand makes some good ones I recommend checking out.
- FIND SNACKS: Snacking was, by far, my biggest challenge. In full disclosure, eating meat has never ever been my favorite. If you take a look through my recipes, you’ll see that I don’t have very many ground beef or meat recipes at all and that chicken seems to be the only meat source I’m consistent with. I’d never go to a steakhouse by choice and I am always more of a veggie and pasta lover than a meat and potatoes kind of gal. So I’d say this was easier for me than it might be for some. HOWEVER, snacking is my vice and I am all about the cheese and crackers, cheese boards, yogurt, egg girl when I’m grabbing things on the fly. This meant that I had to plan and plan hard. I learned to sub nuts and seeds (my granola minus the egg white was a perfect snack), dates stuffed with peanut butter, and organic fruit leather for my usual hard-boiled egg or yogurt snack. These might not be your go-to’s, but if you ever thought about giving vegan a try, I recommend you find some because it is a challenge for sure.
Ok, so now what? You ask. It’s March and January is long gone. Am I still Vegan? Well, yes and no. For me, vegan as a lifestyle is not realistic. I am a food writer first of all, so for my job I am required to go to restaurants and eat there and then write about it. Kind of hard if you don’t eat any animal products. Actually, next to impossible. Secondly, I love to bake too much. Thirdly (is that even a word), I live with four hardcore carnivores so it’s a challenge at best to stick to meatless. But this is what I’ve taken with me: I don’t eat meat at home. I’ll cook it for my family but always have a meatless option for myself. I feel better this way. I don’t eat dairy because I like clear skin too much. I don’t miss it as much as I thought I would. I have incorporated eggs back into my diet and am so glad I can. I missed them dearly and it doesn’t hurt that Jeff works for Vital Farms so we’re blessed with lots of top-quality eggs in our life.
And also, if I got out to dinner, I’m 100% not limiting myself. So there’s that.
So there you have it, folks. My Vegan journey in a nutshell. It was fun and I definitely enjoyed it more than I thought I would and would love to hear from anyone else out there who has tried it. What worked for you? What didn’t? I’d love to share some of your stories on my social, so give me a shout if you’ve got some thoughts!
Easy Vegan Vegetable Bean Chili
Now here’s the fun part, the recipe! This Easy Vegan Vegetable Bean Chili is on mass rotation in our household. Even my non-vegan husband and children like this one and I can’t blame them. It’s hearty and thick and one of those recipes that you can play with and add whatever veggies and beans you have on hand to make it your own. I’ve used garbanzo beans instead of kidney beans, added some meatless crumbles at the very end when I have them on hand, and subbed out veggies if I don’t. It’s easy and it comes together fast so it’s perfect for a busy weeknight.
I definitely recommend playing with the spices in this one because my youngest who is spice adverse says it’s kind of on the hot side for her. So if you have some spice wimps on hand, go easy and add as you cook to make sure they can handle it. Otherwise, it’s a pretty straightforward and easy recipe. I like my carrots a little crunchy so I cook it closer to 15–20 minutes but if you don’t want crunch in your chili I would go longer. This is perfect topped with vegan cheese and scooped up with lots of tortilla chips instead of spoons. Give it a try, meat-lover or not. I’m sure you’ll fall in love.
Peace, love, and meatless,
Meg
Easy Vegan Vegetable and Bean Chili
Ingredients
- 1 medium onion, finely diced
- 2 celery stalks, thinly sliced
- 3 carrots, halved lengthwise and then vertically sliced
- 1 red bell pepper, cut into pieces
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can diced tomatoes
- 1 can Rotel
- 1 cup frozen corn (not thawed)
- 1/4-1/2 cup vegetable broth (optional)
Directions
- Step 1 In a large deep skillet, heat a couple of swirls of olive oil over medium-high heat. Season with salt and pepper.
- Step 2 Add onions, carrots, celery, and peppers to the pan and cook 2-3 minutes or until slightly softened.
- Step 3 Add garlic and continue cooking, stirring constantly, until fragrant. 30 seconds to 1 minute.
- Step 4 Add spices and tomato paste, working in so that everything is covered and evenly distributed.
- Step 5 Add tomatoes and beans, stir to combine and bring to a simmer.
- Step 6 Add corn and continue cooking, stirring every once in a while, 15-25 minutes until veggies are softened to your liking.
- Step 7 If you notice it’s drying out, add broth a little at a time to maintain moisture. You might also add broth as you reheat for leftovers.
- Step 8 ENJOY!
Welcome to BurntToast! My name is Meaghan, and this is my safe space, a place where we can share stories, share recipes and share life. It’s my dream that you can come here, kick your shoes off and pour yourself a glass of wine while you read, laugh, and maybe even hop into the kitchen. This is my heart, for all of you to see. And ALL are welcome here.