Get the book here:
Iām super excited to share that my good friend Toni Okamoto has a new cookbook coming out on March 7! Sheās amazing and has written amazing cookbooks before. This one is calledĀ Plant-Based on a Budget Quick & EasyĀ š and itās a kitchen staple for anyone trying to eat well without spending a ton of time or money.
It has 100 vegan recipes that are freezer-friendly, feature meal-prep techniques, can be made in one pot or on a sheet pan, and take as little time in the kitchen as possible.
You can check it out (and preorder your copy) by going to her page @plantbasedonabudget or by clicking on the link!
Simple Black Bean Chili
Serves 6 | Ready in 30 minutes
Ingredients:
1 tablespoon vegetable oil1 small yellow or red onion, diced1 green or red bell pepper, diced3 garlic cloves, minced4 (15-ounce) cans black beans, drained
and rinsed2 (14.5-ounce) cans diced tomatoes, with
their juices1 (15.25-ounce) can corn kernels, drained 1 tablespoon chili powder2 teaspoons ground cumin1/2ā1 teaspoon salt
Directions:
1. In a large pot, heat the oil over medium-high heat. Add the onion, bell pepper, and garlic and sautƩ until the veggies are tender and the onion is translucent, 3 to 5 minutes.
1. Add the beans, tomatoes and their juices, corn, chili powder, cumin, and salt. Stir to combine and let the mixture come to a simmer, then lower the heat to medium-low, cover, and cook, stirring occasionally, for 15 minutes.
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Music by Breathing Piano – Strides –