Plant-Based Chili

🥘 Ingredients

• vegetable oil 2 Tbsp
• onions 2
• red bell peppers 2
• garlic 4 cloves
• chili powder 1 Tbsp
• cumin 2 tsp
• chipotle in adobe sauce 1 tsp
• oregano ½ tsp
• salt ½ tsp
• pepper ¼ tsp
• plant-based ground meat 12 oz
• kidney beans 1 15-oz can
• tomatoes 1 28-oz can
• tomato sauce 1 15-oz can
• water 1 cup

1. 1

   Heat vegetable oil in Dutch oven over medium heat until shimmering. Add finely chopped onions , red bell peppers , garlic , chili powder , cumin , chipotle in adobe sauce , oregano , salt , and pepper and cook, stirring frequently, until vegetables are softened, 8 to 10 minutes.
2. 2

   Stir in plant-based ground meat and cook, breaking up meat with wooden spoon , until firm crumbles form, about 3 minutes . Stir in kidney beans , tomatoes and reserved juice, tomato sauce , and water . Scrape up browned bits on bottom of pot using metal spatula or wooden spoon.
3. 3

   Bring to simmer, then reduce heat to low and simmer until chili is slightly thickened, 15 to 20 minutes . Season with salt and pepper to taste, and serve.