This recipe is super easy, and people love it! Friends always ask for the recipe immediately after tasting, it’s that good. Ingredients for this chili are inexpensive, pantry staples, and easy to stock up on or buy in bulk given our current situation.
1 large onion, chopped
2 tbsp avocado oil
1 package of Gardein “ground beef” , Lightlife “ground beef” , or Morning star “crumbles”(If you are really trying to avoid processed food entirely there are great recipes to make your own textured vegetable protein or lentil mash out there!)
1 can 28 oz crushed tomatoes
1 can 28 oz pink beans (rinsed)
28 oz water
1 cup dry brown rice (cook following rice directions prior to adding in) *Rice is optional, but I think it is delicious in chili*
Salt, pepper, onion powder, garlic powder to taste
3-4 heaping tbsp chili powder (I am always very generous with this and typically add in a little extra if you include the brown rice)
1 tbsp cumin
Optional: Vegan sour cream and cheddar cheese shreds. Some great options here and here for sour cream. Cheddar cheese options are here and here! There are truly too many brands with vegan options to list now!
In a large pot, add oil and chopped onion
Add “beef” crumbles of choice
Add crushed tomatoes, water, and rinsed pink beans
Add all spices
Bring to a boil, then simmer on low, cover for 45 minutes – 1 hour
*Optional, add in brown rice
Serve with dairy free cheese and sour cream! Bonus if you bake cornbread.