A Taste of History in Every Bowl!
Step back in time with a chili that’s as rich in history as it is in flavor! This incredible recipe celebrates the bounty of the New World, featuring hearty pinto beans, sweet corn, tender lima beans, and vibrant tomatoes. It’s a true “dump-and-go” meal, perfect for a busy weeknight. Whether you use a slow cooker or a pot on the stove, you’re just a few hours away from a warm, comforting bowl of plant-based perfection. Topped with creamy avocado and sharp red onion, this chili is a guaranteed crowd-pleaser.
Ingredients
• YIELD: 8 SERVINGS
• 1 24 oz / 680 g jar medium tomato salsa
• 1 15.5 oz / 439 g can pinto beans, drained and rinsed
• 1 12 oz / 340 g package crumbled soy “meat”
• 2 cups / 300 g fresh or frozen corn kernels
• 1 ½ cups / 240 g fresh or frozen lima beans
• ¼ cup / 32 g chili powder, or to taste
• ½ tsp / 2.5 mL hot pepper sauce, or to taste
• ¼ tsp / 0.5 g ground black pepperFor Garnish:
• 1 ripe avocado, diced
• 1 cup / 150 g chopped red onion
Instructions
1. Combine the salsa, pinto beans, soy crumbles, corn, lima beans, chili powder, hot pepper sauce, and black pepper in a 4-quart slow cooker or a large pot. Stir well to combine.2. For Slow Cooker: Cover and cook on LOW for 4 to 6 hours. For Stovetop: Cover the pot and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, for 1 ½ to 2 hours, stirring occasionally to prevent sticking.3. Once cooked, taste and season with additional salt and pepper if desired.4. Ladle the chili into individual bowls and top each serving with a generous sprinkle of diced avocado and chopped red onion before serving.
Nutritional Information
• Nutrition & Dietary Information
• VEGAN
• GLUTEN-FREE
• Calories: 291
• Protein: 16 g
• Total Fat: 7 g
• Saturated Fat: 1 g
• Carbohydrates: 44 g
• Cholesterol: 0 mg
• Sodium: 755 mg
• Fiber: 13 g
• Sugar: 4 g
Pro Tips
• This chili tastes even better the next day as the flavors meld together. Make a big batch for easy meal prep throughout the week.
• Get creative with toppings! Try a dollop of vegan sour cream, a sprinkle of fresh cilantro, or some crushed tortilla chips for extra crunch.
• Feel free to swap the pinto beans for black beans or kidney beans, or use a combination for more complex flavor and texture.
• For a smokier flavor, add 1 teaspoon of smoked paprika or a ½ teaspoon of liquid smoke along with the other spices.
FAQ
Q: Is this vegetarian chili a good source of protein
A: Absolutely! Each serving contains 16 grams of plant-based protein from the pinto beans and soy crumbles. To increase the protein content further, consider adding a can of kidney or black beans, or serving the chili over a bed of cooked quinoa.
Q: What can I use instead of soy crumbles
A: If you prefer to avoid soy or don’t have crumbles, you can easily substitute them. For a whole-food option, add one 15.5 oz can of rinsed lentils (brown or green work well) or black beans. You can also use other plant-based grounds or finely chopped mushrooms for a savory, umami flavor.
Q: How long does this vegetarian chili last in the fridge
A: This chili is perfect for meal prep! Store it in an airtight container in the refrigerator for up to 5 days. The flavors actually get even better overnight. For longer storage, you can freeze it in a freezer-safe container for up to 3 months.
