taco veggie chili + scones

This would have been a great meal for meatless Mondays, but we made it on Tuesday so we we just going to call it healthy & delicious. Eating meat everyday is not necessary as long as there is still a protein source. For this meal, that source was beans! We enjoyed our taco veggie chili with scones and a little bit of freshly grated mozzarella. The inspiration from this recipe came from Oh She Glows, one of our fave vegan blogs!

1 onion, chopped

3 cloves garlic, minced

1T cumin

1T chili powder

1 1/2c frozen corn

1 small can tomato paste

1 can kidney beans, rinsed & drained

1 can black beans, rinsed & drained

1 can fire roasted diced tomatoes

1T taco seasoning

1/2c butternut squash cheeze sauce

Sautée onion and garlic in evoo until translucent. Add cumin, chili powder, corn & tomato paste. Mix well. Add beans, diced tomatoes, & taco seasoning. Mix until combined. Let simmer for 15-20 minutes. Stir in cheeze sauce. Serve warm with cheese and scones.

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