Plant-Based Chili with Beans Recipe

Each spoonful of our Chili is a symphony of taste, featuring tender chunks of plant-based meat that closely mimic the satisfying texture of traditional beef, harmoniously mingled with the creaminess of kidney beans and the vibrant tang of ripe tomatoes. The chili presents itself in a palette of deep reds and warm browns, generously garnished with a sprinkle of plant-based sour cream that sits enticingly on top, and a scatter of fresh green onions that add a pop of color and freshness. Aromatic spices like cumin, chili powder, and paprika envelop the senses, creating a comforting and inviting dish that's not just a feast for the palate, but a visual delight as well.

Ingredients

2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 bell pepper, diced (any color)
1 carrot, finely chopped
1 pack (14 oz) plant-based ground meat (Beyond Burger, Impossible Burger, or similar)
2 tablespoons tomato paste
2 cans (14.5 oz each) diced tomatoes
2 cans (15 oz each) kidney beans, drained and rinsed
2 cups vegetable broth
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
Salt and pepper, to taste
Optional: 1 teaspoon smoked paprika for a smoky flavor
Optional: 1-2 tablespoons brown sugar for sweetness

Toppings

Green Onions, chopped
Plant-Based Sour Cream or Shredded Cheese
Diced Tomato

Instructions

In a large pot, heat the olive oil over medium heat.

Add the onions and carrots first, as they take longer to cook. Sauté them for about 5-7 minutes, or until the onions become translucent and the carrots start to soften.

Stir in the bell pepper next. Cook for an additional 3-4 minutes until they begin to soften.

Add the garlic last, since it cooks quickly. Sauté it with the other vegetables for just 1-2 minutes, being careful not to let it brown or burn.

Add the plant-based ground meat to the pot. Break it apart with a spoon and cook until it's browned and cooked through.

Stir in the tomato paste, chili powder, cumin, paprika, oregano, and optional smoked paprika. Cook for another 2 minutes to allow the flavors to blend.

Mix in the diced tomatoes (with their juice) and kidney beans. Combine well.

Pour in the vegetable broth and bring the mixture to a boil. Then reduce the heat to low and let it simmer, uncovered, for about 30 minutes, stirring occasionally. Add more broth or water if needed.

Add salt, pepper, and optional brown sugar to taste.

Serve hot. Garnish with plant-based sour cream or cheese, chopped green onions and diced tomato!