As a vegetarian, it can sometimes be difficult to get all the protein I need in my diet. There are so many resources of vegetarian protein out there, but it’s just not as easy for me to cook up a chicken breast for dinner and call it day. Ever since college, I’ve been a HUGE fan of meatless meat products. (Trust me, they taste so much better than they sound.) I’m always on the hunt for the next best soy meat product, and groundless beef has recently been a great addition to my diet. A delicious veggie chili is just incomplete without it! This veggie chili is also vegan and can be dressed up in so many different ways that it tastes good all-year round. Super easy, cheap, and perfect for carnivores and herbivores, alike!
This veggie is also vegan and can be made with or without the meatless beef, and feel free to have fun on the spice level. The best part about it is that it’s surprisingly fresh and light during summer and just as hearty and warm for the winter months. Works perfectly for leftovers!
Meatless Beef + Sweet Potato Chili
1 sweet potato, diced
1 red bell pepper, diced
1 white onion, diced
1 15-oz can of black beans, drained
1 15-oz can of corn (can also use frozen)
1 15-oz can of crushed tomatoes, drained (I like fire-roasted)
½ package of ground/vegan beef (about ½ lb.)
Juice of 1 lime, divided
1 tsp garlic powder
1 tsp chili powder
1 tsp cumin
1 tsp salt to taste
1 avocado, sliced
1 package of fresh pico de gallo
1 glass of vino (optional, but highly recommended for a good time!)
Add sweet potatoes to a saucepan with oil on med-high heat. Add onions to the sweet potatoes once they have started to soften. Add red peppers, vegan beef, black beans and corn and cook for 2-3 minutes.Season with garlic powder, chili powder, cumin and salt to taste. Add half the lime juice.
Add crushed tomatoes, and simmer for 10 minutes on low heat. Add ½ cup water or vegetable stock if consistency is too thick. Let simmer for a few more minutes. Serve in bowls garnished with avocado slices, pico and a sprinkle of lime juice. Enjoy! Serves: 4
Foram is a writer and editor who can’t believe she spent most of her life as a picky eater. She’s been with GMF since 2014, as the former NYC editor and now as a regular contributor. A Texas expat and former New Yorker currently living in San Francisco, Foram went vegan in 2015, while simultaneously uncovering the best veg-friendly spots in the city and around the world. She aims to eat at sustainable restaurants that use ethically-sourced ingredients and believes giving back to the community is paramount to a more harmonious world. Also, hot sauce and dessert.