This is an all-time favorite for a chilly night. The classic meaty beef chili gets a modern makeover with the combination of three hearty beans and vegetarian ground “beef.” Make this dish in bulk and freeze the leftovers for a lazy dinner down the road. Feel free to change up the vegetables in any way you’d like; butternut squash or zucchini are always delicious additions. A recipe so good, even carnivores will be asking for seconds.
1 (15-ounce) can red kidney beans, rinsed and drained
1 (8.5-ounce) can sweet, whole kernel corn, rinsed and drained
1 tablespoon tomato paste
1/2 cup water
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon crushed red pepper
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1/2 cup shredded pepper Jack cheese
1/2 cup sour cream
1 cup thinly sliced green onion
How to Make It
Heat oil in a large stockpot over medium-high. Add garlic, carrots, green bell pepper, and onion, stirring until vegetables have softened, about 5 minutes. Increase heat to high and add vegetarian ground beef; cook, stirring occasionally, until warmed through, about 3 minutes.
Add diced tomatoes and their liquid to pan; bring to a boil. Stir in black beans, chickpeas, red kidney beans, and corn and allow mixture to return to a boil. Reduce heat to medium-low, and mix in the next 7 ingredients (through black pepper). Adjust seasoning to taste. Cover and allow to simmer for 30 minutes.
Ladle chili evenly into 8 bowls (about 1 1/2 cups each). Top each bowl with 1 tablespoon cheese, 1 tablespoon sour cream, and 2 tablespoons green onion. Serve immediately.
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