My Favorite Vegan Meal Prep: Crock-pot Chili

​One obstacle I hear Vegans face each and every day is lunch time while at the office.  Although there are increasingly more options out there, even at the fast food giants, sometimes it is hard find a good vegan dish especially when you’re going out to eat with coworkers.  One of my favorite ways to get ahead of the daily grind of deciding what to eat and where is making an easy Crock-Pot dish that will not only be delicious but will also make enough for the week and enough to pair with really anything.  My favorite is Chili and here is how I make it.

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​I always start off my chili by sautéing onions and peppers with either Gardein ground beef (check out my favorite products page to order some) or the new Beyond Meat Beef (also located on my favorite products page).  I season my beef with cumin, garlic salt, dill, salt, pepper, paprika, and occasionally chili powder to taste.  This is literally the hardest part of the entire dish.  After the “beef” is browned and properly cooked through I put 2 cans of tomato sauce, 2 cans of diced tomatoes, and normally 2-3 cans of a mix of kidney, black, garbanzo, or the tri-blend beans in the Crock-Pot.  Whatever works for you will be perfect regardless.  Once that is in I dump the ground beef on top of that, mix it together, and set the Crock-pot for 6 hours on a low setting.  Just like that you are done and have lunch for an entire week.  Prep-Time 10 Mins Cook time 3-6 hours depending on the setting.