Simple Preparations

Plant-based Chili

I love one-pot meals and my plant-based chili is one such meal. In the fall and winter, I eat this chili at least twice a month. If you love plant-based chili too, then you are going to love this recipe. I promise! I mean, even on a cool, rainy spring or summer day, you can enjoy chili, right?

In the past, I’ve tried many chili recipes. The ONLY one I have ever liked is Amy’s Organic Chili-Mild (It must be mild. I like to enjoy my food!!) — and that’s found in a green can at the supermarket. I tried many online plant-based chili recipes that said they were akin to Amy’s chili, but …uh…. uh… NOPE!!! They fell far short. It was only after a kind Facebook friend shared his recipe with me that I found anything close –and I believe this one tastes better– than Amy’s. From his recipe, I found what was the missing ingredient all along. Thank you!!!

No need to hold your suspense, the secret to the recipe is the plant-based chorizo. It’s the the star of the flavor profile. Nothing else for me has come close! Now, plant-based chorizo can be pricy and hard to find; so, I make my own now chorizo (See recipe) using the chili peppers from the milder end of the Scoville heat units. I was taught that spicy foods ruin the stomach lining and destroy our digestion (See the article on The Dangers of Chili Peppers from GreenGo Scantina). Therefore, I have never been able to eat hot, spicy foods because I never ate them when growing up. This chili has the lower heat that my body can take and that will not ruin my health (See National Institutes of Health (NIH) article on Capsaicin). The peppers I use are guajillo and ancho and I remove the seeds from both, which significantly reduces the heat. Now, there are plant-based store-brought versions of chorizo too, but just be sure to read ingredients to see if they are right for your family.

I do love this recipe. I pray you love it as much as I do.

Plant-based Chili


  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • ½ cup green bell pepper, diced
  • 1 to 2 cups beef substitute, grounded
  • 1 cup plant-based chorizo (homemade or one package of store-bought)
  • 1 Tablespoon beef-like seasoning (See Kyong’s Weatherby’s recipe)
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • ½ teaspoon salt, or to taste
  • 1 ½ -2 cups beef-like broth (made of 2 Tablespoons beef-like seasoning and 1 ½ -2 cups pure water).
  • 1 Tablespoon liquid aminos
  • 4 cups already prepared red beans/pinto, drained and rinsed
  • ¼ cup tomato sauce
  • 2 cups of diced tomatoes (for more bulk and texture)


  1. Add the oil to a stockpot and place it over medium-high heat for two minutes. Add the onion, peppers, garlic. Cook for 5 minutes, stirring occasionally.
  2. Add beef substitute and chorizo to the pot with chili powder, cumin, beef-like seasoning, and salt. Cook for 3 minutes, so that flavors can incorporate and absorb, stirring occasionally.
  3. Add the broth, beans drained of any liquid, and tomato sauce and/or diced tomatoes. Stir well.
  4. Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 10 minutes, stirring occasionally. Taste and adjust seasonings, if necessary.
  5. Remove the pot from the heat. Serve after 10 minute, allowing flavors to continue to incorporate and pot to cool down a bit.


  • For thicker chili, do not add diced tomatoes and keep to 1 ½ cup broth.
  • For me, this is always better the next day. You may add the thick chili to veggie dogs or to oven-fried potato wedges.
  • You may serve over rice, but at times, I add a cup of cooked rice straight to the chili.

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