Health & nutrition,  Recipes

Chili Recipe

This is my mom’s homemade meat and meatless chili! This chili is so addicting, nutritious and great for cold winter days. It was super fun cooking the chili both ways and visually seeing the difference in the process. I suggest even if you’re hesitant about meatless foods, you give it a try. 

Plant-based chili


(serves 4)

1 lb plant-based ground meat (such as Impossible Burger or Beyond Beef)

1 large onion, chopped (1 cup)

1 tablespoon oil (such as vegetable or canola)

1 ½ tablespoons chili powder

1 tablespoon ground cumin

½ teaspoon salt

1 can (28oz) tomatoes, undrained (can be whole or diced)

1 can (6oz) tomato paste

1 can (15 oz) red kidney beans, drained

1 can (15 oz) black beans, drained

1 cup frozen corn, thawed

½ teaspoon hot sauce (such as Tabasco or Sriracha)


  1. In 3-quart saucepan, heat oil on medium-high, add plant-based meat and onion (break apart meat into ½” chunks). Cook for about 8 minutes, stirring occasionally, until meat is browned and onions are soft (no need to drain fat as you would with regular ground beef).
  2. Stir in the chili powder, cumin and salt and cook for an additional 2 minutes.
  3. Stir in remaining ingredients. Heat to boiling. (if using whole tomatoes, use a knife to cut each tomato into 3 or 4 pieces directly in the pot) Reduce heat to low; cover and simmer 1 hour, stirring occasionally.

Serve with your choice of toppings: cheddar cheese, green onions, sour cream, avocado, hot sauce

Enjoy with cornbread or tortilla chips on the side.

One Comment

  • Anonymous

    I started making chili when I was 10 years old using the Betty Crocker Boys and Girls cookbook. That classic recipe is basically the foundation of this dish. It was super easy to swap out the plant based meat for ground beef. In fact, it’s easier since I don’t have to drain the fat out of the ground beef.

Leave a Reply