20 Minute Chili

This chili is one of my go-to recipes whenever I'm short on time. It's literally one of the easiest meals to make, and only uses one pot. Plus, chili is always fantastic on a cold day (especially when you're buried under several feet of snow from the most recent winter storm...). If you handle spicy food well, feel free to add more chili powder, but I don't use very much. 

20 Minute Chili

• 1 28oz can diced tomatoes (petite diced tomatoes work well here!)
• 2 15oz cans beans, drained and rinsed (kidney, pinto, navy, cannelloni, etc.)
• 1 bell pepper, chopped into 1/2-inch pieces
• 1 onion, chopped into 1/2-inch pieces
• 1 teaspoon chili powder (or more, to taste)
• 1 teaspoon salt
• Ground black pepper, to taste

Combine all ingredients in a large pot over medium-high heat. Once it starts to boil, reduce to a simmer and cook for 15-20 minutes, or until peppers and onions are soft. 

Quick & Simple Lunch: Carrot Pasta for One

During the summer, I usually cook elaborate lunches, but unfortunately, when the school year starts again, I tend to switch back to unsatisfying microwaved meals or PB&J sandwiches. This year, as I eat more healthy, balanced meals, I am challenged to create recipes that are not only organic but also simple enough that I can quickly put it together without interrupting my school schedule. I realize I'm very lucky that I'm homeschooled, and most teenage vegans will have to make a lunch that can be brought to school (I'll be working on making some pre-made lunches later!), but this recipe would still be good for lunch on a busy weekend or for a small supper.


Quick & Simple Lunch: Carrot Pasta for One

• 2 medium carrots, peeled
• 1-2 tablespoons water
• 1/3 cup marinara sauce (or more or less, it's your choice)
• 1/3 cup cannellini beans (optional)
• vegan parmesan cheese (optional) 

1) Using your peeler, peel the carrots into long, thin strips. 

2) Place in a pan with water over medium-high heat. When water begins to boil, reduce heat to medium and cook for several minutes until carrots are soft, stirring occasionally.

3) Add marinara sauce and beans to pan and cook until sauce is hot.

4) Serve immediately and top with parmesan cheese if desired.

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