Healthy vegan southwestern chili (only 100 cals!)

I LOVE CHILI. I mean it’s super filling, it’s cozy, and it packs a flavorful punch. So what’s not to love about it? This healthy vegan southwestern chili is packed full of clean ingredients to help keep you fuller for longer so you have energy to get through your day.

The veggies provide you with crucial vitamins and minerals while the healthy fats and protein from the beans help keep you fuller longer. Not only that but the heat from the chili peppers and spices can help jumpstart your metabolism like no tomorrow!

If you’ve been following me on Instagram (@eatmunchlove), then you’d know that life’s been pretty crazy for me lately because my work schedule has been jam packed.

And because of that, I’ve been meal prepping like a mad woman on weekends so that I could be prepared to eat clean and healthy throughout the week.

Chili is one of my favorite things to make when it comes to meal prep because you can make large quantities of it at once and if you don’t get through it fast enough, you can always freeze it for longer storage.

Seriously lovelies, I’ve been living off this pot of chili for the past week and as strange as that sounds…I have yet to be tired of it because it just keeps getting better and better since all the flavors get to develop in the pot!

I hope you all enjoy this recipe as much as I do and let me know, what do you like to add in your chilis? or what do you like to make when it comes to meal prepping?

-Cynthia

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Healthy vegan southwestern chili recipe

Ingredients

• 1/4 cup dried red kidney beans
• 1/4 cup dried red chili beans
• 1/3 cup dried chickpeas
• 1/4 cup dried pinto beans
• 1/4 cup dried black turtle beans
• 1/2 tablespoon coconut oil (or vegetable oil)
• 1 onion diced
• 5 cloves garlic
• 2 cups no salt added vegetable stock (or chicken stock)
• one 28fl oz can of diced tomatoes
• 2 teaspoons salt
• 3 tablespoons chili powder
• 1 tablespoon chili flakes
• diced jalapenos or other hot chilis if you like it even spicier (optional)
• 1 1/2 cup diced carrots
• 1 cup diced celery
• 8 medium diced mushrooms
• 2 cups kale
• 3/4 cup fresh or frozen corn

Instructions

1. Prepare your beans by boiling them for 30 – 60 minutes until tender. If you’re using canned beans, you can skip this step
2. When your beans are ready, saute the garlic and onion in the coconut oil in a large stewing pot on medium heat until golden brown. Add in the chili powder, chili flakes and any other chili peppers you want to add in. Saute for another minute or two to develop flavors.
3. Pour in the vegetable stock, salt, and can of diced tomatoes. Bring everything up to a boil.
4. Reduce the pot to medium-low heat and add in the carrots, celery, and mushrooms. Let simmer for 8 minutes. Add in the chopped kale and frozen corn. Simmer for another 5 minutes.
5. Serve with a slice of lime, a sprig of cilantro, shredded cheese, and/or sour cream if desired.

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