Easy, delicious, and PERFECT for meal prepping! This chili recipe will keep you coming back for more! Enough of me talking, let’s get cooking! Here is what you’ll need:
1/2 yellow onion
1 16 oz can pinto beans, drained and rinsed
1 16 oz can chickpeas, drained and rinsed
2 garlic cloves, minced
1 16 oz can tomato sauce
1 16 oz can diced tomatoes
2 tbsp chopped parsley
1 1/2 tbsp chili powder (use 2 tsp if you don't like chili spicy)
1/2 tsp cumin
1 tsp sugar
1/2 tsp oregano
1/2 tsp cayenne pepper
1 cup frozen corn
1 lbs vegan ground meat (Optional - I use the beef-less ground by Gardein)
Toppings (optional) Vegan source cream Vegan shredded cheddar cheese
NOTE: For this recipe I used a crockpot. If you do not have a crockpot, you can cook this recipe on the stove in a deep dish pan or a medium sized pot.
Chop onions into dices
Break apart the beef-less grounds
In a sauce pan heat olive oil and add the meat-less grounds and onions.
Season the beef-less grounds with salt, pepper, garlic, and oregano.
Cook until the onions become translucent.
Remove beef mixture from pan. Add to crockpot.
Combine all remaining ingredients into crockpot. Feel free to play with the ratios if you want more of a particular flavor or ingredient.
Stir everything together and set on high to cook for 4 hours (or cook for 6 hours on low.) If you use a pot to make this recipe, cook it on medium-low for 30 minutes.
Top with vegan shredded cheddar cheese and sour cream! Enjoy!
I hope you give this recipe a try! If you do, take a picture and tag me on social media @SincerelyShans! Happy eating!