Vegan Chili
High protein vegan Chili! Hearty, comforting, and perfect for meal prep. Made with healthy vegan beef and three types of beans, it's a protein-packed, easy dinner idea!
Ingredients
- 3 cups Vegan Beef, I used 2 boxes of Abbot's Beef
- 4 tbsp Avocado Oil, divided
- 4 Garlic Cloves, minced
- 1 Yellow Onion, diced
- 2 cans 28oz Diced Tomatoes
- 1 can 15oz Black Beans, drained and rinsed
- 1 can 15oz Red Beans, drained and rinsed
- 1 can 15oz Pinto Beans, drained and rinsed
- 1 cup Water
- 2 tbsp Chili Powder
- 1 tsp Cumin
- 1 tsp Smoked Paprika
- 1 tbsp Brown Sugar
- ½ tsp Sea Salt
- ¼ tsp Black Pepper
- Vegan Sour Cream, optional topping
- Lime Wedge, optional topping
- Fresh Cilantro, optional topping
- Corn Chips, optional topping
Instructions
- Grab a large pot and switch on the heat to medium low. Add 2 tbsp avocado oil. After a minute, add the diced onion and minced garlic.
- In a separate pan, warm another 2 tbsp avocado oil on med heat. Add in the 2 boxes of Abbot’s beef. Stir occasionally until browned, about 10 minutes. Remove from heat and set aside.
- Once the onions and garlic have been cooking about 5 minutes, stir in the seasonings - cumin, paprika, chili powder, brown sugar, salt, and pepper. Cook for another 5 minutes or so then add in the remaining ingredients - beans, crushed tomatoes, and water. Reduce the heat to a simmer and cook covered for about 20 minutes.
- After 20 minutes, add in the cooked Abbot’s beef. Turn up the heat slightly and stir until well combined. Serve right away, or keep stored in an airtight container and enjoy throughout the week.
- Add optional toppings - sour cream, lime, cilantro, corn chips - and enjoy!