This chili is soooo good! Fire roasted tomatoes, sauteed onion and garlic, black beans with a mushroom & eggplant crumble that lends a meaty satisfying flavor and texture.
you will need to use 2 cups of my vegan crumble for this recipe, this adds texture incredible flavor and a LOT of protein to the chili.

difficulty level: beginner

prep time: 7 minutes

cook time: 33 minutes (this is if you already have a batch of the vegan crumble mentioned above ready)

equipment needed: a large 12" to 13" braiser or non stick frying pan with a lid

what you need:

  • 2 cups vegan crumble
  • 1 15 oz can black beans drained & rinsed
  • 1 15 oz can Kidney beans drained and rinsed
  • 2 14.5 oz cans of crushed fire roasted tomatoes; i like organic Muir Glen brand, fire roasted with roasted garlic, but any fire roasted crushed or diced tomatoes will do.
  • 2 cups onions chopped into 1/2 inch cubes
  • 2 medium garlic cloves minced or grated on a fine cheese grater or micropane
  • cooking oil spray
  • 2 tsp chili powder
  • 2 tsp cumin powder
  • 1 tsp dried oregano
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 2 tbsp broth of choice
  • optional: for heat add 1/4 tsp cayenne or Chipotle powder

Note: I like my chili not too soupy, if you like your chili more soupy/saucy simply add an extra 14.5 oz can of fire roasted tomatoes or maybe even 2, you might need to add a bit of spices in this case, but frankly probably not, it should come out just as yummy, except obviously you will have more chili to go round! :)

what to do:

  • preheat braiser/pan on medium high
  • spray with oil, add onions spray onions, saute 6 minutes, deglaze with a 1-2 tbsp of broth if onions look like they are starting to stick to the pan.
  • add all spices to onions, mix well: chili powder, cumin, oregano, garlic powder, onion powder and salt (and cayenne/chipotle if using) and saute 1 minute
  • move onion spice mix to edges of pan clearing center, spray center with oil, add garlic to middle of pan, spray garlic and cook 15 seconds
  • add vegan crumble mix well with onions and garlic, saute 1 minute
  • add 2 cans or more if you choose to (see note above) of fire roasted tomatoes
  • reduce heat to medium, cover and cook 10 minutes
  • add beans, mix well, reduce heat to medium low, cover and simmer 10 more minutes
  • uncover and cook 5 more minutes

tadaa ;) yummy yummy Chili ready to use!
you can top this up with some fresh avocado, and just eat by inself, this is a complete meal full of good carbs & very high in protein; serve hot or cold, this is great for a casual dinner or lunch party. I used this in my lunches for the whole week.
and even made a breakfast burrito with a gluten free tortilla and avocado, SOOO good!!!!