We’re all busy these days – really busy. And when things get busy, healthy eating is usually the first thing to get dropped. After all, who has time to cook an entire meal from scratch when there are kids to care for, emails to send, and workouts to do?
The answer: You do. Cooking doesn’t have to be a complicated, time-consuming thing. Big-batch cooking can help you save time and hit your healthy-eating goals. Stir up a pot of this crowd-pleasing chili (we swear, they won’t know it’s healthy and vegan) for dinner tonight, then portion out the leftovers for quick grab-and-go lunches during your busy week.
This is one of the recipes from our guide to meal planning to help you manage your meals efficiently and deliciously. Be sure to check out the full: Busy Triathlete’s Guide to Meal Planning.
- Heat oil in a large pot over medium heat. Add onion and salt; cook six minutes, until onion has softened. Add tempeh and heat for two minutes. Place sweet potato and garlic in pot with onion and tempeh, and heat two minutes. Add oregano, cumin, chipotle peppers, and tomato paste; heat 30 seconds.
- Add broth, tomatoes, and black beans in pot, bring to a simmer and heat 20 minutes, or until potatoes are tender. Stir in corn and heat five more minutes.
- Serve topped with tortilla chips.