Another week, another meal prep recipe.
This week, we head to a vegan recipe I found when I was meal prepping for my then pregnant sister last year. It's healthy, it's delicious, it's vegan... & if you add as much chilli as we did, it's really spicy!
This one is so good to eat in so many different ways.
Use it as a nacho mix. Wrap it up to make a burrito. Top with avocado & sour cream & eat it as a burrito bowl. You can also top it with chicken if you don't want to have a vegan meal. Super flexible!
And these are just the options I have tried so far.
Vegan Chilli | Serves 12
Ingredients
2 cup quinoa, uncooked
2 cans black beans
2 cans whole kernel corn
2 large cans crushed tomatoes
2 large sweet potato, peeled & diced
4 cups vegetable stock
1 large red onion, finely diced
6 tablespoons chilli powder
4 cloves garlic, crushed
2 tablespoons ground cumin
2 teaspoons paprika
Method
Step one: place all the ingredients in a slow cooker & give it a good stir.
Step two: cover and cook on high for 3 hours or on low for 6 - 8 hours (until quinoa & sweet potatoes are cooked).
Optional toppings to serve this one with include:
Fresh coriander
Greek yoghurt
Avocado
Sour cream
Chicken
Paprika
How do you eat yours?
See you next week.
Hx
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