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April Recipe Makeover - Vegan Chili

Replace the meat with Gardein Be'f and save calories while you reduce saturated fat and cholesterol without sacrificing flavor and texture. 


  • Dice one onion, one red bell pepper, and press 3-4 cloves of garlic. Chop 1-2 jalapeno peppers or any hot peppers you prefer (optional) - or use 1/2 to 1 tsp dried crushed red pepper flakes.

  • Drain and rinse 2 cans of kidney beans

  • Measure 1 Tbsp. each chili powder and cumin, and 1 tsp. smoked paprika.


Other ingredients: 1 6-oz. can tomato paste, 1 14.5 oz can diced tomatoes, 1-2 cups vegetable broth, 1-2 cups frozen corn, fresh or frozen cilantro, juice of 1/2 lime, 1 Tbsp. vegan worcestershire sauce.


  • Saute onion, peppers, and garlic in a small amount of oil or veggie broth until soft.


  • Add the spices and stir for a minute or so until fragrant.


  • Add the Add Gardein Be'f and mix well to break up any frozen clumps. Stir in the tomato paste and diced tomatoes and mix well.

  • Add the frozen corn, frozen cilantro if using, the kidney beans, and then mix in enough veggie broth to create a thick, soup like consistency - the exact amount will depend on how thick you like your chili.


  • Cover and simmer for 20-30 minutes stirring occasionally.


  • Add worcestershire sauce and fresh cilantro if using and remove from heat. Stir in lime juice and allow flavors to blend for 10 minutes. 

Serve garnished with vegan sour cream, vegan cheese, extra lime wedges, diced avocado, salsa - whatever you like!