Easy Chili Recipe that will Last All Week


I’ve been making this chili recipe ever since we were eating a totally vegan diet and it is such a good go-to recipe for the colder months. It is super simple. Just throw all of the ingredients (except the spinach) into a large pot and bring to a boil. Then add the spinach, put a lid on and let simmer for at least 30 minutes (I usually allow at least an hour).

You can easily increase any of the amounts or switch what types of beans you use depending on what you have in the pantry. I often use a tri-bean blend or garbanzo beans. Lately we’ve been adding beef because we have a local source for great meat but this recipe is totally delicious in its vegan form as well. Freezes great and travels well to work. Enjoy!

1 can kidney beans (rinsed and drained)
1 can black beans (rinsed and drained)
2 cans pinto beans (rinsed and drained)
1 can black beans (rinsed and drained)
1 28 ounce can of diced tomatoes
2 tablespoons chili powder
1.5 tsp oregano
1/2 tsp salt
1/2 tsp pepper
1.5 tsp onion powder
1.5 tsp garlic powder
1/8 tsp cayenne pepper
1/2 tsp allspice
1.5 tsp cumin
1.5 tsp paprika
3 large handfuls of fresh spinach
**optional one pound grass fed beef

chili with text

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