This high-protein chili simmers in one pot with beans, vegetables, and veggie ground round. It’s an easy, cozy meal that tastes even better after time on the stove or as leftovers.
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 1 clove garlic minced
- 6 cups veggie stock
- 1 (5.5-ounce) can tomato paste
- 1 (14-ounce) can refried beans
- 1 (28-ounce) can diced tomatoes
- 1 (14-ounce) can black beans
- 2 (14-ounce) cans kidney beans
- 2–3 large carrots chopped
- 1 jalapeño pepper minced
- ½ tablespoon chili powder
- ½ tablespoon cumin
- ½ tablespoon oregano
- ½ teaspoon ground black pepper
- 1 (340-gram) package veggie ground round (vegan ground beef)
Instructions
- In a large saucepan over medium heat, cook onion in oil for 2 to 3 minutes. Add garlic and cook for another minute.
- Add vegetable stock, tomato paste, and refried beans. As these contents heat up, stir until refried beans are dissolved. Add diced tomatoes, both beans, carrots, and jalapeño pepper. Add chili powder, cumin, oregano, and black pepper and cover. Cook for 25 minutes, until carrots are softened, stirring occasionally.
- Add Veggie Ground Round. Stir to incorporate, and heat through (about 5 minutes).