Name: Plant-Based Chili
Total time: 50 min
Ingredients: 2 tablespoons vegetable oil; 2 onions , chopped fine; 2 red bell peppers , stemmed, seeded, and chopped; 4 garlic cloves , minced; 1 tablespoon chili powder; 2 teaspoons ground cumin; 1–2 teaspoons minced canned chipotle chile in adobo sauce; ½ teaspoon dried oregano; ½ teaspoon table salt; ¼ teaspoon pepper; 12 ounces plant-based ground meat; 2 (15-ounce) cans kidney beans , rinsed; 1 (28-ounce) can whole peeled tomatoes , drained with juice reserved, chopped fine; 1 (15-ounce) can tomato sauce; 1 cup water

Why This Recipe Works

This speedy, family-friendly chili is a win-win for everyone. To create a chili that felt familiar (nostalgic, even) using plant-based meat, we built aromatic flavors from onions, garlic, and red bell peppers before cooking the plant-based meat just until it began forming firm crumbles, a sign that it was cooked through. Chili powder, cumin, and oregano brought intense earthy fragrance while chipotle chile contributed smoky heat. Convenient canned kidney beans bulked up the chili while tomato sauce and chopped whole peeled tomatoes gave the chili a great saucy-chunky texture.

Before You Begin

Use the lesser amount of chipotle chile if you prefer a milder level of spiciness. Load up the chili with all your favorite toppings for serving.

Instructions

Heat oil in Dutch oven over medium heat until shimmering. Add onions, bell peppers, garlic, chili powder, cumin, chipotle, oregano, salt, and pepper and cook, stirring frequently, until vegetables are softened, 8 to 10 minutes.

Stir in ground meat and cook, breaking up meat with wooden spoon, until firm crumbles form, about 3 minutes. Stir in beans, tomatoes and reserved juice, tomato sauce, and water. Scrape up browned bits on bottom of pot using metal spatula or wooden spoon.

Bring to simmer, then reduce heat to low and simmer until chili is slightly thickened, 15 to 20 minutes. Season with salt and pepper to taste, and serve.