Nothing warms the bones like good chili. Plant Based Chili made with Very Good Taco Stuff’er is the perfect meal on a winter day.
Prep is simple. All you need is a big pot, chopped ingredients, and spices. Taco Stuff’er can be substituted with Very Good Burgers, but no matter your choice of meat, this chili might be the best thing you do (just don’t drop it on the office floor!).
PREP TIME: 20 minutes
COOK TIME: 45 minutes
YIELD: 4-6 servings
- 3 tbsp extra-virgin olive oil
- 1 pkg Very Good Taco Stuff’er
- 2 medium red onion, large dice
- 6 cloves garlic, minced
- 1 large red bell pepper, large dice
- 2 medium carrots, large dice
- 2 ribs celery, large dice
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- 1 (5.5oz/156ml) can tomato paste
- 1 can (796mL/28 oz) diced tomatoes
- 1 can (540mL/19oz) black beans, rinsed and drained
- 1 can (540mL/19oz) pinto beans, rinsed and drained
- 2 cups vegetable or no-beef broth
- 1 bay leaf
- jalapeno, sliced
- green onions
- In a large pot over medium heat, heat 2 tablespoon olive oil. Once hot saute Taco Stuff’er for 5-6 minutes or until browned. Set aside.
- In the same pot over medium heat, add the remaining 1 tablespoon olive oil. Add the chopped onion, bell pepper, carrot, and celery. Stir to combine and saute, stirring occasionally for 8-10 minutes or until tender.
- Add spices and cook until fragrant, about 1 minute.
- Add tomato paste and cook for 5 minutes, stirring frequently to avoid burning.
- Add back in Taco Stuff’er, with the canned tomatoes, beans, broth, bay leaf, and salt. Stir to combine and let the mixture come to a simmer. Lower heat and allow to simmer, uncovered for 45 minutes, stirring occasionally and adjusting heat to avoid burning.
- Discard the bay leaf. Taste and adjust seasoning as desired.
- Optional: Remove 1 cup of chili and blend. Stir back into the pot to thicken texture. OR Use an immersion blender to blend a small amount of chili in a pot.
- Serve with toppings.
- Chili freezes well. We recommend making a double batch and freezing then serving in our ‘Chili Mac’ recipe.