A thick, chunky chili from MyPlantBasedFamily.com. If you don’t want a spicy chili, put in the minimal amounts of chili powder and green chilis or jalapenos. If you want it moderately to very spicy, use 3 tbs. of chili powder (or more) and about 2 large jalapenos. I prefer moderately spicy chilies, but I have to dull them down for Erik, who has zero tolerance for spicy things. I would call the recipe, as I’ve written it below, a “high-mild to low-moderate” level of spiciness.
As always, this chili recipe goes great with cornbread! I will be posting a sweet corn muffin recipe in the future—I think it would go great with this chili! It can also be used over a baked potato (you can find plant-based sour cream recipes to use too!)
Ingredients:
Servings: about 4 full bowls
- 3 cans of beans, or 6 cups cooked beans, any variety (I used pinto, red kidney, and cannellini in the pictures on this post)
- 1 medium onion, diced
- 1 can fire roasted diced tomatoes (or regular diced tomatoes)
- 1 can diced green chilis or 1-2 jalapenos (however much jalapeno flavor and spice you want to add, I used 2)
- 1 8-oz. can tomato sauce
- 1-2 tbs. chili powder, or more if you want more heat
- 1 tsp. garlic powder
- 1 tsp. cumin
- 1 tsp. paprika
- a few shakes of salt and pepper (to taste)
Directions:
Add all ingredients to a large pot and cook over medium-low heat until the veggies are cooked through. Cook until most of the liquid is gone (this will make it into a chunkier chili). Taste-test and see if you want to add any additional chili powder (for heat), salt, or pepper.
That’s it! Enjoy!
