Five-Minute Meatless Chili

Homemade vegan chili in the blink of an eye.
Homemade vegan chili in the blink of an eye.

Jeff Novick prides himself in meals that take under 10 minutes, and you can learn a lot from his DVD about that very topic. From that inspiration, I created my Five-Minute Meatless Chili, which is perfect to throw together when I get ready for work, or in the evening when I am not in the mood for a lot of time in the kitchen.

Five-Minute Meatless Chili
1-2 cans of pinto beans, rinsed (number of cans depends on how much you want to make; flexibility with rest of ingredients is in proportion to however many cans you use)

1-2 cans of diced tomatoes, with juice (or boxed tomatoes such as Pomi)

1/2 cup sliced mushrooms (optional)

Sprinkling of TVP nuggets (optional if you like a “meaty” texture in your chili; I use Bob’s

Red Mill brand, found in the baking aisle)

1-2 tablespoons cumin

1-2 tablespoons chili powder

Dash of frozen chopped greens (collards, kale, spinach — whatever you have on hand)

Combine all in a pot, cover and cook on high for five minutes, occasionally stirring so it doesn’t burn. If you have frozen, sliced onions, those are also good to add. You can sprinkle in toasted walnuts for extra flavor and crunch instead of crackers. I typically serve the chili over a rice/quinoa blend, which is simply cooking rice and quinoa in equal parts together in a rice cooker. That actually takes more time than the chili, but if you start the rice/quinoa and chili at the same time, you can then serve it all at the same time when ready. Combined, the meal is filling and perfect for a cold fall or winter day!

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