Easy Spicy Vegan Chili
This hearty vegan chili uses plant-based Impossible Beef, and I defy any meat eater to tell the difference. More commonly called Chili Sin Carne (Chili Without Meat), it is a classic, easy chili in every other way, and perfect for a crowd.
Servings: 4
Calories: 268.6kcal
Equipment
- Chef's knife
- Dutch oven or other heavy-bottomed pot or other heavy bottomed pot
- Wooden spoon
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 ½ cups diced yellow onion 1 medium onion
- 12 oz package Impossible beef made from plants
- 1 - 2 tablespoons chili powder depending on how spicy you prefer
- 1 tablespoon dried oregano
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon cumin powder
- 1 tablespoon sugar
- 1 ½ tablespoons tomato paste
- 1 cup vegetable broth
- 1 (14.5-oz) can diced tomatoes
- 1 (14.5-oz) can red kidney beans
- 1 (14.5 oz) can black beans
- 1 (8-oz) can tomato sauce
- vegan cheddar cheese for garnish
- vegan sour cream for garnish
- avocado slices for garnish
Instructions
- Warm the olive oil in a Dutch oven or other heavy-bottomed pot over medium heat, and add the diced onion. Sauté until slightly softened, occasionally stirring, for about 5 minutes.
- Add the Impossible beef to the onions, and break it apart using a wooden spoon. Cook for 10 minutes, until the beef is browned, stirring occasionally.
- Add the chili powder, oregano, garlic powder, salt, cumin, sugar and tomato paste, and mix it into the 'meat' and onions until it's well combined. Add the broth, diced tomatoes (with their juice), drained and rinsed beans, and tomato sauce. Stir well, and bring to a simmer. Simmer for 10 minutes, stirring occasionally.
- Serve with optional garnishes.
Nutrition
Calories: 268.6kcal | Carbohydrates: 17g | Protein: 6.7g | Fat: 7.6g | Saturated Fat: 2.1g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 2.8g | Sodium: 1610mg | Potassium: 271.2mg | Fiber: 4.6g | Sugar: 7.2g | Vitamin A: 1432.8IU | Vitamin C: 5.9mg | Calcium: 55.9mg | Iron: 1.9mg