Meatless chili is a staple in our house. We try to eat meatless meals at least 3 times a week so I make it a priority to just pop open a few cans of beans, throw in some seasonings and let this meatless chili do it’s own thang. I chose to add a bit of turmeric to complement the heat of the chili powder as well as honey to act in place of the traditional brown sugar that is usually added to chili. If you’re looking for that special vegetarian dish than this meatless chili is a winner!
Ingredients
- 1 Red Onion, diced (Save some for garnish)
- 1 can of Pinto Beans, drained and rinsed
- 1 can of Black Beans, drained and rinsed
- 1 can of Kidney Beans, drained and rinsed
- 1 can of Diced Tomatoes
- 1 tbsp Garlic Powder
- 2 tbsp Chili Powder
- 1/2 tbsp Turmeric (optional)
- 1 tsp Red Pepper Chili Flakes
- 2 tbsp Honey
- 2 cups Vegetable Broth
Directions
- Spray a saucepan with cooking spray. Saute 3/4 of red onion (reserving 1/4 for garnish) on medium until translucent.
- Add garlic powder, chili powder, turmeric, and pepper flakes. Cook for 2 min.
- Add veggie broth (*this is called deglazing). Add honey.
- Add beans. Add tomatoes.
- Simmer, covered, on low for 60 min.
- Remove lid and cook for an additional 30 min.