Plant Based Chili for when you’re chilly
I know that some of you are completely blessed to be living in warmer climates, but I’m here in cold hometown Chicago. It stays cold until for some reason the weather changes, around the end of April, with random warm and sunny days thrown in just to confuse us. The best thing to do when you’re chilled is to make chili. If you’re a flexitarian/reduceitarian then Plant Based Chili is perfect for you. And bonus, for the GFE (Gluten Free Eater) it’s gluten free too.
Plant Based Chili Ingredients
As with most of my recipes, I spent some time doing research on different chili recipes. Some things were consistent, like black beans and browned ground beef. Other ingredients were more subjective, like corn, tomatoes, salsa or different spices.
I even discussed it with my therapist, who happens to use salsa in her chili. It was a particularly good session.
Where’s the beef?
As I’ve stated in many previous posts, I’m trying to eat more plant based meals. To that end, I’ve started substituting plant based ground beef in recipes like my chili recipe. The key is to thoroughly brown the plant based ground beef before adding the other ingredients. Browning the plant based ground beef makes it almost indistinguishable from real ground beef.
I switch between Impossible Burger and Beyond Meat (no, as of the writing of this post I don’t have an affiliation with either company aside from them sending me coupons), with a slight preference towards the Beyond Meat. The Beyond Meat is 16-ounces versus the Impossible 12-ounces, and from discussions I’ve had with the company, Beyond Meat is working towards making their products a little healthier.
The rest of the Ingredients
One of the ingredients that was in many recipes – including Betty Crocker’s version of chili, was salsa. I’ve made chili many times specifically using Trader Joe’s Chunky Salsa. It’s an ingredient that just makes sense in chili.
Here’s Trader Joe’s description:
Made with big chunks of organic diced tomatoes, organic tomato paste, organic onions, and organic jalapeños, then spiced with organic cayenne pepper and organic dehydrated garlic, Trader Joe’s Organic Thick & Chunky Salsa is fresh and flavorful, packing just the right amount of medium-level heat.
Of course I added black beans and corn for color and flavor.
Finally, I added some extra tomato to give the chili a little extra color and flavor. It ended up being not only gorgeous to look at, it tasted as good as it looked!
Here’s the Recipe
I get that not everyone is into the whole “plant based” thing.
It’s ok. Really.
Anyway, if you decide to use real ground beef, just substitute a pound of ground beef for the pound of plant based ground beef. It will be fine, however you may need to drain the fat after browning.
Plant Based Chili
- Prep Time: 10 minutes
- Sauté Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: Plant Based
- Diet: Kosher
Baby it’s cold outside and Plant Based Chili is sure to warm you up! Packed with ripe red tomatoes, protein filled black beans, bright yellow corn and plant based meat it’s a healthy meal in a bowl!
- 1 tablespoon avocado or canola oil
- 16 ounces Beyond Meat Plant Based Ground
- 1 large sweet onion, diced (around 1-pound, 2 cups diced)
- 2 cloves garlic, minced
- 3 tablespoons chili powder
- 1 teaspoon cumin
- 16 ounces chunky salsa
- 29 ounces canned black beans, drained and rinsed
- 16 ounces frozen corn, defrosted and drained
- 14.5 ounce can diced tomatoes
- 2 cups vegetable stock
- 1 teaspoon freshly ground black pepper
- 1 tablespoon granulated sugar
- 1/4 teaspoon crushed red pepper
- plant based cheese for serving, optional
- In a large wok or pot, sauté the plant based ground meat, onion and garlic in the avocado oil until the meat is browned.
- Add the chili powder and cumin and sauté for a minute until the plant based meat is completely coated.
- Stir in the salsa, black beans, corn, diced tomatoes, vegetable stock, black pepper, sugar and crushed red pepper.
- Simmer on low heat for 30 minutes until the liquid has reduced and thickened.
- Serve hot topped with plant based cheese.
Swiss Diamond Cast-Aluminum Nonstick 14-Inch 6-2/7-Quart Wok with LidBuy Now →
Beyond Meat Beyond Beef Plant-Based Ground 16 ozBuy Now →
- If you are a staunch beef eater you can substitute non-plant based beef for the plant based beef. Make sure to drain the fat after browning.
- Serving Size:
- Calories: 247
- Sugar: 11.3 g
- Sodium: 1255.7 mg
- Fat: 12.4 g
- Saturated Fat: 3.6 g
- Carbohydrates: 17 g
- Fiber: 6.3 g
- Protein: 14.9 g
- Cholesterol: 0 mg
Keywords: Plant Based, Plant Based Chili, Pareve, Gluten Free, Nut Free, Dairy Free
More Plant Based Dinner Ideas
HERE’S SOMETHING NEW – THE KOSHER EVERYDAY AMAZON INFLUENCER STOREFRONT!
I’m excited to announce the launch of my brand, spankin’ new, Amazon Influencer storefront. The purpose of this store is to share with you all of my favorite tools, ingredients and accessories that I use on Kosher Everyday. If there’s something you’d like to see please let me know and I’ll make sure to add it. I’m updating the storefront all the time.
I’d love to hear what you think!
Don’t forget to follow Kosher Everyday on Instagram @koshereveryday! and on Facebook You don’t want to miss all the fun and interesting posts and reels that can be found nowhere else!
You can find reels showing how to make most of my recipes on Instagram!
Also, make sure to tag @koshereveryday when you make Kosher Everyday recipes! I LOVE to see your creations!!!
Please note that this post contains affiliate links. Thanks for your ongoing support!
Leave a Reply