THE BEST Plant-Based Chili

RECIPE BELOW! Ok, look here now… this chili is THE BOMB! I can’t tell you how many chilis I’ve made.. I’ve played around with lots of different flavors, chilis, textures, ingredients, bases, etc. You know what’s crazy? Almost every chili recipe you find online ONLY USES CHILI POWDER for the seasoning. This is a disservice to you and your taste buds. Please shake your head in shame with me…

The base is simple, the heart is fiber-ful, and the seasoning is umami balanced. This is an easy 1-pot batch meal prep. What’s not to love?

This is an easy and flavorful whole foods plant-based dish! You can even make this oil-free and salt free if you need to and it would be packed with flavor!

Check out my how-to video on YouTube! This is such a simple recipe and customizable. Have fun with it!

This makes a huge batch of chili. We eat it throughout the week for lunch and supper. You can also freeze half of it for a quick week night plant-based meal.

Enjoy, mes amis!

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The Best Plant-Based Chili

Author: Camryn Clements

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Full. Of. Flavor. Full of plants! This chili is comparable to the traditional meat chili taste with beans as the star of the show!

Ingredients

• 1 onion, diced
• 1 bell pepper, seeded and diced
• 2 celery stalks, diced
• 4 garlic cloves, minced (1Tbsp)
• 2 quarts vegetable broth
• 3 medium potatoes, peeled & cubed (I used white potatoes)
• 4 - 5 13.5oz cans of beans of choice, rinsed & drained (I used a mixture: kidney, pinto, lentils)
• 1 - 13.5oz can crushed tomatoes
• 3 - 4.5oz cans of diced green chilis
• 1 cup of frozen corn OR 1 -13.5oz can of corn, drained
• 1/4 cup jalapeño brine (Don't skip this if you can help it!)
• Any toppings for serving: sour cream, green onions, corn chips

Seasoning

• 1 Tbsp chili powder
• 1 Tbsp oregano
• 2 tsps ground cumin
• 2 tsps paprika
• 1 tsp garlic powder
• Salt & pepper to taste

Instructions

STOVETOP (Total time 40 min)

1. IN A LARGE POT, SOFTEN BASE: the onion, celery, and bell pepper in olive oil OR vegetable broth until soft and translucent (you can add a pinch of salt here if you wish).
2. ADD GARLIC and cook until fragrant, about a minute.
3. ADD BROTH & COOK POTATOES: Add the broth & potatoes, bring to a boil, reduce heat to medium and boil potatoes until it's easy to slice through a cube with a fork (about 10 minutes).
4. ADD REST OF INGREDIENTS: Add the beans, tomatoes, corn, brine, and seasonings & bring to a simmer. Taste and adjust.
5. GARNISH & SERVE! Top with desired toppings, like a vegan or plant-based sour cream, chives, green onions, jalapeños, corn ships, etc. and enjoy!

SLOW COOKER

1. Put all ingredients in the pot.
2. Cook on LOW for 8 hours or HIGH for 4.
3. Taste, adjust, and serve!

Notes

~If you’re wanting to make a transition meal out of this, you can sub the beans for 2 bags of the Gardien Beefless Grounds. No one knows it’s vegan, trust me!!

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