Meal prepping can seem exceptionally overwhelming. However, the more I do it the more I can see how it’s similar to the 20 Minute Solution. It takes a small amount of prep time, and focus, and pays off in hours saved during the week. My goals for Sunday vary from just granola and hard boiled eggs, to a whole spread of prepped veggies, foods, sides, and proteins. This past weekend I added chili to my plan and was blown away by how successful this recipe was. It held up to days of storage, being reheated, and still tasted fresh, nourishing, and easy to customize. My favorite recipes are ones that I can tailor to my own and my families specific tastes, and this one leaves a lot of room for that! I’ll make notes in the recipe about where you can shift it around to make it spicier, or more garlicky, or other veggies to add in if you want it to be even more packed!
Easy Make Ahead Vegetarian Chili
1/2 onion diced
2 big carrots diced (No need to peel! Just wash well. Many of the carrots best vitamins are right there in the skin.)
2 big celery stalks chopped
5-10 cloves of garlic minced (I err on the side of 10, but we love garlic and also are trying to keep all the illnesses at bay this cold season!)
2tbs of fat (I prefer coconut or avocado oil, but butter or ghee work as well)
3/4 jar of your favorite store bought (or homemade!) tomato sauce (we like a roasted garlic sauce! But any will work, just pick your favorite flavor.)
2-3 cups (depends on how thick you like your chili) cooked beans. We used just pinto, but a mix of pinto, white, and black would be tasty too. Whatever you have on hand will work!
4 cups stock (I use veggie to keep this meal vegetarian but any stock works)
2 grated sweet potatoes (I used white Japanese sweet potatoes, any will work)
Salt to taste. Seasoning favorites. You can use chili or taco seasoning for more of a kick, a seasoning mix (TJ’s 21 seasoning salute, ‘everything but the bagel’, are both great in this)
Saute onion, carrot, celery, and garlic in fat of choice. Stir till translucent – about 7 min. Add in tomato sauce, beans, and stock. Stir well and allow it to warm again, and begin to bubble. Stir in sweet potatoes, seasoning, and simmer at least one hour. The longer it cooks the better it gets!
This soup is great on its own, but the addition of fresh cilantro, greek yogurt or sour cream, avocado, tortilla or plantain chips, or a big loaded quesadilla for dipping is also amazing!