Hearty Plant-Based Chili
A comforting and colorful one-pan meal packed with beans, veggies, and a smoky tomato base that satisfies every craving.
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50 min
Easy
Tex-Mex
4 servings
The story behind
I used to think a good chili needed meat to be filling, but this recipe totally changed my mind. I remember making a huge batch for a football game once, and my friends didn't even realize it was veggie until they asked for the recipe! It’s inspired by the classic Tex-Mex style but lighter and more vibrant. It’s the perfect lunch for a cold afternoon when you need something to keep you going. I highly recommend topping it with a dollop of sour cream or some sliced jalapeños. A glass of iced hibiscus tea or a cold lager is the perfect partner for this dish. It’s honest, simple, and incredibly delicious.
Instructions
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1Heat some oil in a large pan and sauté onions and peppers until they get some color.
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2Stir in your diced vegetables and let them cook for about 5 minutes.
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3Add the tomato sauce and your dry spices, stirring well to coat everything.
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4Toss in the beans and corn, then lower the heat and let it simmer until the sauce thickens up.
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5Taste and adjust seasoning before serving with a side of crusty bread or crackers.
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