Spicy Chili

1 large onion, chopped

2 tablespoons vegetable oil

15 ounces organic pinto beans, drained and rinsed

15 ounces organic black beans, drained and rinsed

14 ounces frozen organic corn, thawed and drained (or fresh)

30 ounces diced organic tomatoes with liquid

1 ½ cups veggie ground burger

1 cup water

15 ounces organic vegan refried beans

1 tablespoon dried basil

1 tablespoon chili powder

2 teaspoons cumin powder

2 cloves garlic, minced

1 teaspoon onion powder

Juice of 1/2 lemon

2 teaspoons maple syrup

1 cup medium picante salsa

Salt and black pepper

Note

For a gluten-free option, use a gluten-free veggie ground burger such as Beyond Meat Crumbles.

In a large soup pot, sauté onion in oil.

Add pinto beans, black beans, corn, tomatoes, veggie ground burger, and water. Heat to a low boil, then reduce heat to low

Add refried beans, stirring and mashing them against the sides of the pan. Stir until beans disintegrate into the chili.

Add remaining ingredients and cook 10 minutes on low to meld the flavors, stirring occasionally. Adjust seasonings to taste.

Serves: 6

Note:
Gardein "Ground Be'f" was used in this recipe.

Consider serving with our delicious Guacamole and/or our Tofu Cashew Sour Cream.

https://veggiefestchicago.org/recipe/sweet-and-sour-tofu/

https://veggiefestchicago.org/recipe/guacamole/