Sara Tane
Hands On Time
20 Mins
Total Time
50 Mins
Yield
Serves 8 (serving size: about 1 1/2 cups chili)

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.

How to Make It

Step 1

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. 

Step 2

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. 

Step 3

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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