The Best Meatless Chili Con or (Sans) Carne (Healthy,Plant-based)
1 large onion chopped
3 stalks of celery chopped (or a green pepper)
3 tsp of minced garlic
2-3 cups of beef-less or any meatless crumbles (or lentils, cauliflower walnut meat, whatever you prefer)
2 cups of chopped mushrooms (optional)
3 tbsp. of tomato paste
1 28 ounce can of fire roasted crushed tomatoes
2 (15oz) cans of kidney beans (I get the ones with no salt added)
1 (15 oz) can of pinto beans
¼ cup of balsamic vinegar
1-3 cups of low sodium veggie broth (I used about 11/4 cup, stirring the chili often)
2 tbsp. of taco seasoning mix (or 1-2 tbsp. cumin or chili powder, 1-2 tsp of oregano)
Salt and pepper to taste
A dash of cayenne pepper or 1 jalapeno
Feel free to add chopped zucchini and natural sweetener to it.
Cooking instructions
Use a bigger pot than I did! lol
Heat pot add a little veggie broth and sauté onions and celery until tender. Add garlic; cook 1 minute longer. Add meat substitute, cook some more then add the tomato paste coating veggies and meatless substitute. Add spices now or later cook for 2 minutes, stirring until combined.
Add beans, crushed tomatoes, veggie broth and the rest of the ingredients. Bring to a boil. Reduce heat; cover and simmer. Cook until it thickens and a lot of the liquid cooks out stirring it here and there, I cooked mine about 30-45 minutes. If you add more broth you can cook it for longer to really marinate the flavors, and only stir occasionally,but I like to cook it for less time to keep the nutrients. Enjoy!
This Chilli goes great with either one of these cornbread’s!
Sweet Potato Fluffy Cornbread :
Basic Oil Free Cornbread:
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