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Speedy Plant Based Chili

Makes about 6 cups
Author: Molly Patrick


  • 1 1/2 tablespoons chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika powder
  • 1/2 teaspoon black pepper (about 20 turns)
  • 1 cup diced red onion (130 g)
  • 1 cup diced green bell pepper (150 g)
  • 1 1/2 cups canned tomato puree
  • 1 1/2 cups canned diced tomatoes (including juice)
  • 1 1/2 cups canned black beans, drained and rinsed
  • 1 1/2 cups canned kidney beans, drained and rinsed
  • 1 cup canned diced green chiles
  • 1 cup water (235 ml)
  • 1/2 tablespoon vegan Worcestershire sauce
  • 1/2 teaspoon ume plum vinegar
  • hot sauce (optional)
  • 1 lime, cut into wedges
  • 4 teaspoons cilantro, chopped


  • In a small bowl, mix together the chili powder, cumin, salt, garlic powder, smoked paprika and black pepper. Set aside for now.
  • Heat a large stockpot over medium heat for 2 minutes. Add the onion and green bell pepper and saute for 5 minutes, stirring frequently and adding a splash of water if they start to stick.
  • Stir in the spice mixture you set aside earlier and cook for 1 additional minute, stirring continuously.
  • Add the tomato puree, diced tomatoes (with the juice), both types of beans, green chilies, water, Worcestershire sauce and vinegar and stir well. Bring the Chili to a boil over high heat, then reduce heat to medium-low and place a lid on the pot at an angle. Simmer for 15 minutes, stirring occasionally.
  • Fill your bowl with steaming Chili and add a little hot sauce if you want to kick it up a notch. Then squeeze some lime juice on top and sprinkle with cilantro. Dig in, you gorgeous Dirty, you!


Note: While delicious right away, the flavor is even better after spending a day or two in the fridge to let the flavors meld.