Plant-Based Chili

Name: Plant-Based Chili
Yield: Serves 6 to 8
Ingredients: 2 tablespoons, vegetable oil; 2 , onions, chopped fine; 2 , red bell peppers, stemmed, seeded, and chopped; 4 , garlic cloves, minced; 1 tablespoon, chili powder; 2 teaspoons, ground cumin; 1–2 teaspoons, minced canned chipotle chile in adobo sauce; ½ teaspoon, dried oregano; ½ teaspoon, table salt; ¼ teaspoon, pepper; 12 ounces, plant-based ground meat; 2 (15-ounce) cans, kidney beans, rinsed; 1 (28-ounce) can, whole peeled tomatoes, drained with juice reserved, chopped fine; 1 , (15-ounce) can tomato sauce; 1 cup, water

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Appears in Cook's Illustrated May/June 2022

Today’s ground meat alternatives can’t simply be substituted 1 to 1 for animal protein. Use our pointers to deliver satisfying vegan versions of comfort-food mainstays.

SERVES6 to 8

TIME50 minutes

WHY THIS RECIPE WORKS

This speedy, family-friendly chili is a win-win for everyone. To create a chili that felt familiar (nostalgic, even) using plant-based meat, we built aromatic flavors from onions, garlic, and red bell peppers before cooking the plant-based ...

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