Easy Meatless Chili
Not only is this chili easy to make, but it's also an actual flavor bomb that'll satisfy even the fiercest fall cravings. The beans and veggies bring that rich, hearty texture you crave, while the spices give it a kick you won't be able to resist. Plus, it's the perfect one-pot meal.
Ingredients
- 1 small yellow onion diced
- 1 can (14 oz) Fire-roasted tomatoes
- 1 can (15 oz) Black beans drain and rinse
- 1 can (15 oz) Pinto beans drain and rinse
- 2 oz green chiles (mild, optional)
- 7 oz Chipotle Peppers in adobo sauce
- 4 cups Low sodium veggie broth
- 1 pack impossible meat
seasonings
- 1 tsp onion powder
- 1 tsp garlic powder
- 3 tbsp chili powder
- 1 tbsp cumin
- 1 tsp cinnamon
- 1 tbsp brown sugar
garnish
- shredded cheese, fresh cilantro, sour cream, and lime wedges for garnish
Instructions
- In a Dutch oven, sautee onions until translucent, add the impossible meat, and let it crumble; cook for about 4-5 minutes.
- Add roasted tomatoes and cook for about 2-3 min.
- Add black beans and pinto (make sure to drain and rinse them well)
- Add the green chile at this point (optional)
- Blend chipotle peppers with 1 cup of veggie broth.
- Add the chipotle mixture to the Dutch oven.
- Add two more cups of veggie broth.
- At this time, add all of the seasonings.
- Mix and bring the chili to a boil.
- Once boiled, lower the heat to low and cover for about 1 hour.
- After 1 hour, stir the chili. Give it a taste and adjust the seasoning (add salt if needed).
- Stir and add another cup of veggie broth (if needed, if it's too thick, etc.)
- Cover and cook for another 30 minutes or so.
- Serve and add garnishes; enjoy!
Notes
Serve it with my cornbread waffles, find the recipe on the post.
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