Bring a large pot to medium heat, add in your diced onions and 1 tbsp of oil. I used coconut.
Sauté until translucent, about 4 minutes. Adjust your heat lower if they're browning too quickly.
Add in your meatless crumbles and continue sautéing, if it starts to stick you can add a little water.
Cook the onions and meatless crumble for 5 minutes. Seasoning with cumin, chili powder & paprika.
Add in your diced bell pepper, vegetable broth and one by one pour in each can of beans, liquid and all. If you're using fresh it's approximately 1 1/2 cups each.
Once everything is combined, add in your corn and tomato paste. I like to whisk the tomato paste with the water first, to break it down beforehand. You can add more water to adjust the consistency as desired.
Mix everything together and bring to a boil, about 10 minutes.
Once boiling, reduce the heat to low and continue simmering for 15-20 minutes. At the point you can add salt and pepper to taste.
Serve warm with crackers, cornbread or a crusty loaf of bread.
CoursesEntree, Appetizer, Side
Serving Sizeabout 2 cups
Amount Per Serving
% Daily Value
Total Fat6 g
Total Carbohydrates43 g
Dietary Fiber11 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by The Plant Philosophy at https://theplantphilosophy.com/vegan-3-bean-meatless-crumble-chili/