This vegan chili recipe is another family favorite in our house, and is another traditional recipe that I veganized and made even tastier than the original (cause that’s how I roll). This is also a perfect weeknight meal because once you’ve prepped a few simple ingredients, your work is done.
Vegan Chili Or Party Dip
This delicious and slightly spicy chili can do double duty as a main meal, or you can serve it with organic tortilla chips as a dip (I say organic, because you want to avoid the disease-causing GMO corn in standard tortilla chips).
The Chili That Prevents Disease
Not only is this chili absolutely loaded with plant protein due to the multiple beans it contains and vegan “beef” made from pea protein, but it’s also packed with disease-fighting components that help protect you from heart disease and cancer. In particular, onions and garlic are cancer-fighting powerhouses known as allium vegetables, which have been proven to kill cancer cells better than any form of chemotherapy in hundreds of scientific studies. Likewise, tomatoes have been shown to prevent and halt cancer due to the high level of antioxidants they contain. Tomatoes are also known to protect you against heart disease, diabetes, cataracts, macular degeneration, and depression, while improving the health and look of your hair, skin, nails, and connective tissue.
Save Time And Buy Your Ingredients Online:
- 2 tsp Olive Oil
- 1 Medium Onion, Chopped
- 3-5 Garlic Cloves, Minced (Approx 2 TBSP)
- 2 House House Tomatoes, Chopped
- 2 C Water
- 1 Can Crushed Tomatoes (28 oz)
- 1 Can Kidney Beans, Rinsed and Drained (15 oz)
- 1 Can Black Beans, Rinsed and Drained (15 oz)
- 1 Can Pinto Beans, Rinsed and Drained (15 oz)
- 1 Bag Beyond Meat Brand Beefy Crumble, Thawed
- 2 TBSP Chili Powder
- 1/2 tsp Paprika
- 1 tsp Ground Oregano
- 1 tsp Cayenne Powder
- 1 tsp Ground Cumin
- 1 tsp Salt
- 3/4 tsp Black Pepper
- Place oil and onions in a large pot and simmer on low heat until onions are translucent.
- Add water, tomatoes, beans, garlic, and all spices and seasonings to the pot, stir together and increase temperature to high.
- When the mixture begins to boil stir in the beefy crumble, reduce heat to low, cover and simmer for 30 minutes.
- Serve while hot.
- Serve with corn bread or tortilla chips. My absolute favorite tortilla chips are Trader Joe's Organic Blue Corn Tortilla Chips.
- For a plant-based "cheesy" flavor, top with nutritional yeast flakes, which are also a good source of Vitamin B12.
- For a plant-based sour cream, I recommend Tofutti brand Sour Supreme.