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Mom’s Easy Chili

Mom’s Easy Chili is a simple, hearty, and delicious vegan chili recipe packed with beans, vegan beef crumbles, and rich tomato flavor. Perfect for weeknight dinners or meal prep, with an oil-free option!
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Ingredients
  

  • tablespoons olive oil optional (see note)
  • 2 stalks celery chopped
  • 1 onion chopped
  • ½ green bell pepper chopped
  • 12 ounces vegan beef crumbles
  • 2 cloves garlic minced
  • 2 15.5 ounce low sodium red kidney beans, drained and rinsed
  • 1 28 ounce can diced tomatoes
  • 1 15 ounce can tomato sauce
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 bay leaf
  • Vegan sour cream optional
  • Avocado optional

Instructions
 

  • Heat the oil in a stockpot over medium heat. Add the celery, onion and pepper. Saute 3-5 minutes until onions are soft. Add the beef crumbles, saute 5 minutes until crumbles have browned. Add the garlic and saute 1 additional minute until fragrant.
  • Add the beans, tomatoes with their juices, tomato sauce, chili powder, cumin, salt, black pepper, and bay leaf. Stir until well combined. Bring to a simmer and cover, let cook for 30 minutes until flavors blend together, remove the bay leaf.
  • Taste and adjust seasoning as desired.

Notes

OIL FREE OPTION: omit the oil and saute the onions in ¼ cup water or low sodium vegetable broth, add more liquid as needed.
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