5 minutes, 5 ingredients, 5 star soup… Chili so good your non-vegan friends will love it too! Simple, fast, and foolproof. Don’t worry, even the most novice cook can now feel like a gourmet chef. This soup is a cross between a chili and a tortilla soup- thinner than a chili but thicker than a soup. You decide!
There are 3 main reasons why people don’t cook healthy food, or better yet, cook at all.
- They don’t know how to cook.
- It’s time consuming.
- Fancy ingredients can get expensive.
Well guess what? Your prayers have been answered!
Meet today’s soup. Chili For Dummies (aka easy vegan chili). This recipe came to me from a dear friend of mine. Her and her husband are vegetarians/vegans and both live fast-paced lives in the “real” world. They needed a quick and easy dinner that was healthy, filling, vegetarian/vegan friendly, and most importantly, fast. Out of those constraints, this easy vegan chili was born! THANK YOU BOTH!
Since trying it at their house, I have made this soup dozens of times and it tastes PERFECT every single time! You can’t mess it up! It’s foolproof! And perfect with a dollop of vegan sour cream!
Chili For Dummies (Minimal Assembly Required)
Prep time: Cook time: Total time:
Serves: 8 (1 Cup Servings)
Simple, fast, and foolproof. This easy vegan chili is a cross between a chili and a tortilla soup- thinner than a chili but thicker than a soup. You decide!
- 2 – 15 oz. cans of red kidney beans
- 1 – 15 oz. can of diced tomatoes (plain or seasoned- it’s up to you)
- 1 – 15 oz. can of yellow corn
- ½ – 15 oz. can of peas (optional- it’s up to you if you like peas)
- 1 – package McCormick “Tex Mex” chili seasoning (or generic brand if desired)
- Open all cans and pour into medium/large-sized pot (literally the whole can, juices and all).
- Add the entire packet of “Tex Mex” chili seasoning to the pot. Stir well. Note that the seasoning will not mix in very well and that is okay.
- Place pot on the stove and bring to a boil (high heat).
- As soon as the soup begins to boil, reduce heat to low, cover, and let simmer (aka cook on low) for 20 minutes. Feel free to stir occasionally but it’s not necessary.
- You are done! Look at the notes for serving suggestions 🙂
- I recommend organic, no salt added cans for the ingredients listed above.
- This soup will thicken as is cools, and next day leftovers will resemble more of a traditional chili consistency.
- Consider serving this with sliced avocado, shredded cheddar cheese, and Greek yogurt (in place of sour cream – trust me you won’t taste the difference and you’ll sneak in some extra protein too). For a vegan version, use non-dairy shredded cheese and non-dairy sour cream. Feel free to omit any or all of the “extras”, as the soup is just as wonderful without them.
- You can also serve the soup with crushed tortilla chips on top or use scoops chips to eat the soup.
- And finally, for your non-veggie friends, consider cooking ground beef/turkey/bison and adding it to their bowls individually.
How easy is that?!
This is a perfect meal to have on hand for busy days or unexpected guests. It’s so easy to make and even easier to keep these ingredients in the back of your pantry! Traditionally I try to avoid canned foods because expiration dates set for years in the future kind of scare me, but this soup is an exception! It’s that good!
I’ve never tried making this soup with fresh ingredients but I bet it would be amazing! If any of you try it, please comment below and let us know about your experience.