If you made last week’s chili recipe, you probably have some leftovers. I hate throwing out food - I deeply believe in leftovers. But sometimes you get sick of eating the same thing three days in a row, amirite?
I often make a double batch of chili because it takes a while to make and it freezes so well, but sometimes you want to switch up how you eat it. This recipe takes the leftovers for two dishes that you probably have leftovers for and with the addition of a few more ingredients, re-purposes them into a delicious bowl.
Whole grains, corn, coleslaw and chili - combined they make a perfect vegan chili bowl. Brown rice is the obvious whole grain to use, and it just makes sense to add corn and coleslaw for some extra veggies and crunch. And it’s super easy to put together.
This bowl relies heavily on leftovers, which means that there aren’t a lot of ingredients and it comes together quickly and easily. It also has beans, whole grains, and vegetables - all the foods that fill you up and have a lower calorie density.
Do you like your chili spicy or mild? What are your favorite toppings? I’d love to hear from you in the comments!
Servings: 4
Time: 40 minutes
List ingredients in the order they are used in the recipe.
A bowl is a meal by itself, but if I was going to add anything it would be some hot sauce and diced jalapenos on the side..
Store in the fridge up to three days - store all the components separately. You can freeze everything but the slaw (it probably wouldn’t be too good out of the freezer).