Chili Recipe

I grew up loving thick, meaty hot pots of chili that were so filling and flavorful I was satisfied for hours after eating. I also grew up eating quick meals that came together easily. I’m so pleased to bring you my quick and easy updated plant-based take on this traditional favorite chili recipe, with the help of Frontier Soups. Combining this Montana Creekside Classic Chili with textured vegetable protein and kidney beans would make anyone forget there’s no beef in it.

Chili is an exceptionally affordable, hearty and wholesome meal with an unlimited variety of ways to garnish it. You can add in more vegetables for a pop of color and crunch, a vegan sour cream for extra richness, a hot sauce for extra spice, or avocados for creaminess. It’s great for larger gatherings or saving for leftovers and quick ready-to-make meals. With no added salt and certified gluten free, Frontier Soups mixes are for everyone! Enjoy! #sponsored

More Cozy Chili Recipes to Enjoy:

• Black Bean Chili
• One-Pot Pumpkin Chili
• Cozy Quinoa and Sweet Potato Chili
• Crockpot Four Bean Chili

Photos by Alfonso Revilla

Chili Recipe

Toni Okamoto

This Frontier Soups Creekside Classic Chili with textured vegetable protein and kidney beans would make anyone forget there isn’t beef in it.

5 from 3 votes

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Dinner

Cuisine Mexican, Southwestern

Servings 6 servings

Calories 221 kcal

METHOD Stovetop

DIET Vegan

Equipment

• ▢
  Measuring Cups
• ▢
  Large Pot

Ingredients

  

1x2x3x

• ▢ 1 6.25-ounce of Frontier Soups Montana Creekside Classic Chili mix
• ▢ 2.5 cups of vegetable broth add more broth for desired consistency
• ▢ 1 can of diced tomatoes, in their juices 14.5 ounces
• ▢ 1 can of kidney beans, drained 15 ounces
• ▢ 1 cup of dry textured vegetable protein
• ▢ Salt and pepper to taste

Instructions

 

• In a large pot over medium-high heat, add the Frontier’s Montana Creekside Classic Chili mix, vegetable broth, can of diced tomatoes in their juices, kidney beans, dry textured vegetable protein, and bring to a boil. 
• Once it’s at a boil, cover, reduce the heat to low, and let it simmer for 30 minutes.

Notes

Garnish Ideas:

• Shredded 'cheese'
• Sour cream
• Plain yogurt
• Soup crackers

Nutrition

Calories: 221kcalCarbohydrates: 40gProtein: 15gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2953mgPotassium: 601mgFiber: 10gSugar: 8gVitamin A: 360IUVitamin C: 8mgCalcium: 135mgIron: 4mg

Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂