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whole food plant based chili

Whole Food Plant Based Chili

Lightly spicy and subtly sweet, this whole food plant based chili will knock your socks off! A mushroom and walnut "meat crumble," nourishing beans, and tomatoes combine to create a filling, umami rich meal. Perfect with your favorite corn bread!
4 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Mexican
Servings 8
Calories 222 kcal

Equipment

  • Food Processor
  • Large pot

Ingredients
  

Plant Based "Meat" Crumble

  • 8 oz package sliced mushrooms
  • 1/2 cup walnuts
  • 1 red bell pepper diced
  • 1 clove garlic
  • 1 shallot diced
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 2-3 tablespoons vegetable broth

Chili

  • 2 28 oz cans diced tomatoes
  • 1 can kidney beans rinsed
  • 1 can garbanzo beans rinsed
  • 1 can tomatoes and chili peppers (Rotel or similar)
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt or to taste
  • a dash ground pepper
  • 1/2 teaspoon liquid stevia or 1 tablespoon maple syrup (optional)
  • 1/4-1/2 teaspoon cayenne pepper (optional)

For Serving

  • plant based unsweetened yogurt
  • green onions diced

Instructions
 

To Make The "Meat" Crumble

  • To the food processor, add the mushrooms, walnuts, diced bell pepper, shallot, and garlic. Pulse until the size of ground meat pieces.
  • Add the mixture, along with the spices, to a frying pan along with a little bit of vegetable broth to keep it from sticking. Cook over medium heat until the mushrooms are cooked through, the shallot bits are transluscent, and the red pepper bits are soft. Set aside.

To Make The Chili

  • To a large pot, add the "meat crumble," the diced tomatoes, the Rotel, the kidney beans, the garbanzo beans, and the spices. Add the liquid stevia or maple syrup. (If you don't want the subtle sweetness, skip this step). Add the cayenne pepper to taste. (It's already a little spicy from the Rotel, so if serving to kids, or you don't like much spice, I would omit.) Stir and, over medium heat, bring to a boil. Then cover and reduce heat to low, keeping the chili at a simmer. Simmer for ten minutes or so, then taste and adjust seasonings to your liking. Remove from heat and let cool a few minutes before serving.
  • To serve, top with plant based yogurt and chopped green onion. This goes well with corn bread or could also be served over brown rice.
Keyword chili