This easy, throw-together chili is a fall-weather favorite!
If you haven’t tried plant-based crumbles, we highly recommend giving them a try. They’re a great addition to chili and provide fiber, high-quality protein, and texture, while typically containing less saturated fat than ground meat. Try common brands like Impossible, Gardein, or Beyond Beef.
We’re not saying you need to completely swap out meat for plant-based alternatives—just that mixing up your protein sources from time to time is an easy way to add variety to your eating patterns.
We also love this recipe because it freezes really well! Double the batch and stash the extra in freezer containers for an easy dinner on a busy day. Having a few “emergency meals” like this chili ready to go is one of our favorite tips for busy athletes.
Recipe by: Brooke Darby
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can kidney beans, drained
- 1 can black or pinto beans, drained
- 1 can diced tomatoes
- 1 cup vegetable broth
- 1 cup plant-based ground “meat” or crumbles
- 1–2 tbsp chili powder
- 1 tsp cumin
- Salt + pepper
For topping
- Avocado
- Green onion
- Lime
- Optional: shredded cheese or Greek yogurt, cooked rice
Directions: Sauté onion and garlic in olive oil for 3–4 minutes. Add the plant-based crumbles, beans, tomatoes, broth, chili powder, and cumin. Bring to a simmer and cook for 20–25 minutes, stirring occasionally. Season to taste and top with avocado, green onion, and a squeeze of lime. Serve with rice for extra carbs and as a complementary base.
