This is my go-to chili recipe. It's super easy (thus the name) and totally healthy. I always have the ingredients in my pantry so I can make this on a moments notice if I have unexpected dinner guests. This is so simple that even the most culinarily challenged can make it.

Serves 4 to 6

4 cups water

2 - 15 oz cans of kidney beans, drained and rinsed

1 - 15 oz can of chopped roasted tomatoes

1 - 6 oz can of tomato paste

1 medium onion, diced

1 green or yellow pepper, diced

3 cloves of garlic minced

2/3 cup bulgur wheat or TVP for a gluten free version

1 Tbsp cumin

2 tsp salt

1 tsp smoked paprika

1/4 - 1/2 tsp chili powder (more or less depending on your heat preference)

Add the water in large pot or Dutch oven and then add in the tomato paste and stir over medium heat until the tomato paste has dissolved. Add all the remaining ingredients and simmer over medium heat for 20-25 minutes. Serve with cornbread or some vegan cheddary biscuits.

A couple of notes: I usually use bulgur wheat to give this a "meaty" quality but TVP (textured vegetable protein) works great too. When I'm feeling extra fancy, I sauté the onions for a few minutes to let them caramelize a bit first. This is delicious topped with some Fritos or a dollop of vegan sour cream.

Nutritional information: coming soon