My mom wasn’t a big eater, but with 6 kids she had to cook. Her recipes were simple and easy and this one in particular we all loved. It super easy and quick to make.This recipe uses canned beans and tomatoes and I always have them in the pantry as a quick meal in a hurry. When I changed my diet to organic, this recipe was out because they didn’t have an organic equivalent. It was life changing when organic renditions of my favorite bean blends became available.

What you need:
Serves 6 and leftovers

2 cans (15 oz. each) of chili beans
2 cans 15 oz. each) baked beans
1 can black beans (15 oz.)drained
1 can kidney beans(15 oz.) drained
1 can (15 oz.) stewed tomatoes
1 can (15 oz.) stewed tomatoes drained
1 teaspoon chili powder
½ teaspoon salt

Add in ideas… Kale, Spinach, Ground Vegan Sausage

How it’s done:
In a large pot on medium heat, Mix all ingredients together and bring to a low boil (about 10 minutes) and bring down temperature to low, Cook for 45 minutes stirring occasionally. Take off heat and serve hot.  
We always have toppings of daiya cheese, chopped onions and  vegan sour cream on the side. Also delicious with brown rice or French bread with vegan butter.

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