I made a crockpot full of chili with leftover veggies and then made some roast style potatoes for and delicious dinner with a ton of leftovers for my husbands lunches!

Easy Potato Roast:

Red potatoes

Red onion

Onion powder

Garlic powder

Black pepper

A little low sodium Vegetable broth

A little vegan parm at the end (optional)

Cut potatoes and onions and add to a 13×9, season and add some vegetable broth, about 1/2-1 cup. Bake on 400°F for about an hour, stirring half way and adding a little more broth if needed and a dash of vegan parm at the end if you want

Crockpot Chili:

2 white onions, chopped

1 red pepper, chopped

1 poblano pepper, chopped

15oz cans of no salt black beans, pinto beans and small red kidney beans, drained and rinsed

Bag of frozen corn

28oz can no salt crushed tomatoes

8oz can no salt tomato sauce

6oz can no salt tomato paste

2 tbsp chili powder

1 tbsp cumin

1 tsp each black pepper, onion powder, garlic powder, paprika, red pepper chili flakes

1/2 tsp cinnamon

(I add whatever other veggies I have in the fridge that might go bad so this time I had some carrots, cauliflower and broccoli I threw in there too just because but that’s up to you)

Sauté the onions and peppers then put it all in a crockpot on high for a few hours

I put the chili on my potatoes and topped with a little vegan sour cream and green onion

Enjoy!