Ingredients:

  • 1 tbsp (15ml) Olive oil
  • 1 medium (150g) Yellow onion, diced
  • 1 large (150g) Red bell pepper, diced
  • 3 cloves (15g) Garlic, minced
  • 1 jalapeño (10g), seeded and finely diced
  • 12 oz (340g) Vegan ground meat
  • 1 can (15 oz / 425g) Black beans, drained and rinsed
  • 1 can (15 oz / 425g) Kidney beans, drained and rinsed
  • 1 cup (150g) Frozen corn
  • 2 tbsp (32g) Tomato paste
  • 1 can (28 oz / 800g) Whole peeled tomatoes, crushed by hand
  • 1 cup (240ml) Vegetable broth
  • 1 tbsp (15ml) Soy sauce
  • 2 tbsp (16g) Chili powder
  • 1 tsp (2g) Smoked paprika
  • 1 tsp (2g) Ground cumin
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper

Instructions:

  1. Heat the olive oil over medium heat. Add the onion, bell pepper, and jalapeño. Sauté for 5–7 minutes until the onions are translucent and the peppers have softened. Stir in the minced garlic and cook for 60 seconds until fragrant.
  2. Increase heat to medium-high. Add the vegan ground meat and cook until browned and slightly crisp at the edges. Stir in the tomato paste, chili powder, smoked paprika, cumin, salt, and black pepper. Stir constantly for 2–3 minutes until the paste turns a dark brick red.
  3. Pour in the crushed tomatoes, vegetable broth, and soy sauce. Stir well to scrape up browned bits from the bottom of the pot. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes.
  4. Fold in the black beans, kidney beans, and corn. Cook for another 5–10 minutes until the chili is thick and the flavors are unified.