Quick and Easy Spicy Vegan Chili Recipe

Quick and Easy Spicy Vegan Chili Recipe

I have been making this recipe for years, and I’ve never come across anyone who didn’t absolutely love it.

It’s one hundred percent vegan (even though you can’t tell by tasting it) and has a spicy kick! It can be made in under 30 minutes and is the perfect cozy yet light weeknight dinner.

I’m from Texas, so eating my chili with a large scoop of Fritos® corn chips is mandatory!

INGREDIENTS

•  2–3 red bell peppers, diced
•  6 cloves garlic, minced
•  ½ ghost pepper, sliced
•  One 10-ounce package meat substitute of choice (I use Abbot’s Butcher Ground “Beef”)
•  2 tablespoons chili powder
•  4 tablespoons cumin powder
•  1 tablespoon cacao powder
•  10 Roma tomatoes, diced
•  2 cups marinara sauce
•  Two 15-ounce cans black beans
•  ¾ cup veggie broth
•  Salt and pepper, to taste
•  Cilantro (optional)

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Directions

Add the bell peppers to a large, heavily oiled pot over medium heat and sauté, stirring often until soft, for about 5 minutes.

Add the garlic and ghost pepper and sauté for 1 minute.

Add the plant-based ground beef, chili powder, cumin, and cacao powder and stir until well combined.

Stir in the diced tomatoes, marinara sauce, black beans, and veggie broth. Bring to a boil, then reduce the heat.

Cover and let simmer, stirring occasionally, until the beans are tender, about 20 minutes. Season to taste and top with cilantro if desired.