Winter is coming, and as college students this means we will be facing upcoming exams and papers, shorter days, and all around exhaustion that seems to be felt by everyone. Making dinner is likely the least of our concerns, so many of us end up making boring minute mac and cheese or ramen noodles. But it is possible to eat good, warm food on a budget and on a time crunch.
Our vegetarian chili recipe is made with simple ingredients, and can last the whole week. While preparing the dish takes around 40-45 minutes, we know that a little meal prep goes a long way. So stay warm and stay full in these below freezing months with our vegetarian chili recipe.
- 2 tablespoons olive oil
- 1 chopped white onion
- 2 chopped green peppers
- 2 medium, peeled and chopped sweet potatoes
- 3 finely chopped cloves of garlic (or 1 tablespoon garlic powder)
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 28-ounce can crushed tomatoes
- 4 cups vegetable broth
- 3 15-ounce cans of beans, rinsed (your choice – we used black beans and cannellini beans)
- 2 cups frozen corn, thawed
- Salt and pepper to taste
- Sour cream
- Shredded cheese
- Diced avocado
- Fresh cilantro
- Heat the olive oil over medium heat in a large pan. Add the onion, green peppers, sweet potatoes and garlic. Cook until onion becomes translucent or for around 8-10 minutes.
- Add the chile powder and cumin and cook for another 2-3 minutes.
- Add the crushed tomatoes and vegetable broth and mix well. Continue cooking on medium heat until the mixture begins to simmer. Then reduce the heat to low, cover the mixture with a lid and let cook for an additional 30-35 minutes.
- Stir in the beans and corn and continue to cook for another 5-10 minutes.
- Add your desired toppings. For a vegan option, add fresh cilantro or avocado. Otherwise, add a dollop of sour cream and a sprinkle of shredded cheese and enjoy!
Leah Boelkins is a senior studying professional writing with a track in editing and publishing. She spends her free time making Spotify playlists, trying to be a good cook, and ordering takeout sushi when the cooking thing falls through. Keep up with her on Instagram and Twitter @leahboelkins.