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Chili

A straightforward stovetop chili of browned plant-based grounds with onion, green pepper, kidney beans and diced tomato, heavy on chili powder. It simmers for half an hour and reheats well through the week.

main · American · vegan

Ingredients

  • 1 pound plant-based ground beef (or 12 oz plant-based grounds plus 8 oz cremini mushrooms, finely chopped), cook in 1-2 tbsp oil; season with 1 tsp soy sauce and 1/2 tsp smoked paprika for depth
  • 1 onion, large, diced
  • 2 green pepper, diced
  • ½–1 tablespoon cayenne pepper
  • ¼ cup chili powder
  • 1 can diced tomato, in juice, undrained
  • 2 can kidney beans, 14.5 ounce cans; drain one
  • 2 clove garlic, minced

Method

  1. Heat 1-2 tablespoons oil in the pot. Add plant-based grounds (and mushrooms, if using) and cook, breaking up with a spoon, until browned in spots, about 5-7 minutes - do not drain, the pan will be nearly dry. Stir in soy sauce and smoked paprika, then ADD onion, pepper and cook until softened.
  2. ADD Cayenne, 1/4 chili powder, DICED tomato, & kidney beans - cook about 30-40 mins.

Notes

Plant-based grounds brown faster than beef and leave no fat to drain, so start with oil and skip the draining step; the soy sauce and smoked paprika make up the savoury depth the beef would have added.