I have made chili so many times and I finally found a version that I love! It turns out that soyrizo and green chiles were the secret ingredients, so don’t leave them out! I hope you like this chili as much as I do! 🙂
The Best Ever Plant-Based Chili
Serves 6-8
Ingredients
2 cups veggie broth
1 medium yellow onion, diced
4 large garlic cloves, minced
1 red bell pepper, diced
1 green bell pepper, diced
12 oz package soyrizo (I used Trader Joe’s brand)
1 1/2 Tbsp cumin
1 1/2 Tbsp chili Powder
1 Tbsp garlic powder
1 tsp onion powder
1-14.5 oz can of diced tomatoes
1-14.5 oz can of fire roasted tomatoes with green chiles (or use a can of fire roasted tomatoes and a small can of green chiles)
1-4 oz can of green chiles
1-15.2 oz can of corn, drained and rinsed
1-15 oz can of black beans
1-15 oz can of red kidney beans
1-15 oz can of pinto beans
Directions:
1. Heat a large pot on the stove on medium high heat. Pour a splash of veggie broth in the pot until it starts to simmer.
2. Add onions and garlic and sauté for 5 minutes. Add bell peppers and soyrizo and cook for another 5 minutes. Add more veggie broth if soyrizo starts to stick to the bottom of the pot.
3. Add cumin, chili powder, garlic powder, and onion powder to the pot and stir. Add in diced tomatoes, fire roasted tomatoes, green chiles, corn, and beans. Stir and turn down heat to medium low. Cook for 20-25 minutes.
4. Ladle chili into a bowl and top with some cashew cream. You can also add some vegan cheddar for a bonus topping.
Cashew Cream
1/3 cup raw cashews
1/4 cup water
1 Tbsp lemon juice
1/8 tsp salt
Blend all ingredients in a small blender until smooth.
* Double the recipe if you like a lot of cashew cream on top! 🙂
—————————————————————————————————-
Work with me! I do one-on-one nutrition counseling for chronic disease, athletic performance, and restoring a healthy relationship with food.
Robyn Engman, RD
@upbeet_rd
rengman@nimrd.com
nimrd.com