Doing the Astro

Girl, 22, occasionally does the astro.
 
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For the past few weeks I’ve been obsessed with making this (vegan!) chili that I found on cheaphealthygood. It’s warm, filling, super tasty, cheap, and really easy to make. The most difficult part for me is chopping the onion, and that’s just because of the tears that inevitably come with that. Earlier this week, I made a big batch, packed it in containers in the refrigerator, and have been having it for lunch almost every day. In my opinion, it’s even better reheated. The exact recipe can be found at the link, but here’s the ingredients:

  • 1 15 oz can black beans
  • 1 15 oz can kidney beans
  • 2 tsp extra virgin olive oil
  • 1 large onion, diced
  • 1 medium yellow bell pepper, diced
  • 1/2 orange bell pepper, diced
  • 3 cloves garlic
  • 1 15 oz can diced tomatoes
  • 1/2 cup textured vegetable protein (this is a specialty item I could only find at Whole Foods, but the first time I made this chili I left it out and it was still delicious, so the TVP is optional—just there to add a meaty texture)
  • 2 tbsp brown sugar
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tsp salt
  • 1 scant tsp cayenne pepper (or more depending on how much you like spicy things)

My one recommendation is to make sure you stir it every once in a while while it’s simmering. When I was making this batch, some maintenance dudes came to my apartment and started working in the kitchen, so I didn’t stir it at all while they were in there ‘cause I didn’t want to bother them by passing through. It ended up burned at the bottom and tasted a little “off”. I added more cayenne later and it evened out, but make sure you check on it every few minutes.

(PS: I also recommend eating it with a side of avocado toast.)

  1. chuchbros reblogged this from lauradoestheastro and added:
    Totally making this. Madeline and I will send results.
  2. lauradoestheastro posted this