Suzy’s Family Favorite Chili
This chili recipe is super fast, super easy, and everybody loves it! It is a mild chili that originated in Canada. Over the years we have altered the ingredients to make it fully plant-based. Feel free to add jalapeños, Tabasco, or other spicy favorites. You’ll see the Green Eater Meter score is 5,586. Calculated with the help of Dr. Alfredo Mejia of Andrews University, this score collects all the environmental savings of your swaps—all the gallons of water you save, the square feet of forest you protect, and the greenhouse gas emissions you prevent from entering the atmosphere (in the equivalent of miles driven), when you eat green and build a dish around plant ingredients.
(This recipe is in my new book, “OMD: The Simple, Plant-Based Program to Save Your Health, Save Your Waistline, and Save the Planet.”)
Makes 10 servings
2 tablespoons olive oil
6 large white onions, diced
3 (10-ounce) packages frozen “beefy” crumbles (such as Beyond Meat)
3 (14-ounce) cans diced tomatoes
3 (15-ounce) cans kidney beans, rinsed and drained
1 (42-ounce) container dairy-free creamy tomato soup (such as Imagine Foods)
1 teaspoon chili powder
- Preheat the oven to 350°F.
- In a large (6-quart) cast-iron or enameled Dutch oven, heat the oil over medium-high he Add the onions and cook until
softened, 10 to 15 minutes. Add the “beefy” crumbles and cook, stirring occasionally, until the crumbles have thawed, about
3 minutes. Add the tomatoes, beans, soup, and chili powder. Stir well, transfer to the oven, and bake, uncovered, for 1 hour,
stirring every 30 minutes, until it cooks down to chili consistency.
Per serving: 340 calories; 4 g fat (1 g saturated fat); 40 g carbohydrates; 11 g fiber,29 g protein; 0 mg cholesterol; 900 mg sodium
Swapping out 1 pound of beef 14 ounces of beef, you save about 60 miles of driving, 2,324 square feet of land, 3,202 gallons of water