Name: Meaty Vegan Chili
Total time: 30 min
Ingredients: Olive oil; 1 large onion, chopped; 2 cloves garlic, chopped; 1 each green and red pepper, chopped; 1 15-ounce can kidney beans, rinsed and drained; 1 15-ounce can black beans, rinsed and drained; 1 large can of organic diced tomatoes; 3 tablespoons chili powder; 3 tablespoons smoked paprika; ¼ cup favorite vegan barbecue sauce; 1 package premade vegan beefy crumbles (optional, both BeyondMeat and Gardien make excellent products loaded with taste and protein); One jalapeño pepper, chopped with seeds reserved Vegan cheese (optional); Vegan sour cream (optional)

Description

Vegetarian chili is nothing new. What makes this recipe so special is that it’s so easy to make. Line up all these ingredients, grab your biggest pot, and build this chili from scratch. Serve with shredded vegan cheese and vegan sour cream on top, and you’ll never miss chili con carne again.

Ingredients

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Olive oil
1 large onion, chopped
2 cloves garlic, chopped
1 each green and red pepper, chopped
1 15-ounce can kidney beans, rinsed and drained
1 15-ounce can black beans, rinsed and drained
1 large can of organic diced tomatoes
3 tablespoons chili powder
3 tablespoons smoked paprika
¼ cup favorite vegan barbecue sauce
1 package premade vegan beefy crumbles (optional, both BeyondMeat and Gardien make excellent products loaded with taste and protein)
One jalapeño pepper, chopped with seeds reserved Vegan cheese (optional)
Vegan sour cream (optional)

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Instructions

In a large pot, add a gurgle of olive oil. Once hot, add the onions, garlic, and green and red peppers and cook until just tender, about 3 minutes. Pour both cans of rinsed beans into the pot and give it a good stir.
After a couple minutes, add the diced tomatoes, chili powder, smoked paprika, and barbecue sauce. Stir.
Add more chili powder, since we are making chili after all. After about 20 minutes on low heat, pour in the bag of crumbles (optional), cover, and cook down for an additional 10 minutes, stirring occasionally.
Chop the jalapeño and add as many seeds into the pot as you like to adjust the heat. Garnish the top of your chili with the chopped jalapeño and any other vegan toppings you desire (sour cream and cheese recommended).