Ingredients

The following ingredients have 5 Servings
  • 1/4 cup olive oil
  • 1 medium yellow onion
  • 3 cups (10 to 12 ounces) plant-based crumbles* (or 1 pound cooked and drained ground beef)
  • 2 28-ounce cans diced fire roasted tomatoes
  • 2 15-ounce cans kidney beans, drained and rinsed
  • 2 1/2 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 teaspoon cumin
  • 1 1/2 teaspoons kosher salt
  • 1 cup water (or broth), optional
  • Mexican hot sauce (we like Cholula), optional
  • For topping: Shredded cheese, sour cream (or vegan sour cream), sliced green onions, pickled onions or jalapenos, 

Instruction

  • Dice the onion.
  • Heat the olive oil over medium heat in pot or Dutch oven. Cook the onion for 4 to 5 minutes until translucent.
  • Stir in the veggie crumbles and cook 1 more minute. Add the diced tomatoes and their juices, drained and rinsed kidney beans, chili powder, oregano, garlic powder, onion powder, cumin, and kosher salt.
  • Bring to a simmer and simmer for 15 minutes. If it’s very chunky, add up to 1 cup water or broth: all brands of diced tomatoes and veggie crumbles have different levels of moisture.
  • Taste and add a few pinches kosher salt and some shakes of hot sauce to taste. Serve warm garnished with your favorite chili toppings.