One Hour, Crowd-Feeding Chili

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The longest-lived people in the world eat about a cup of beans per day. This easy, one hour chili is packed full of kidney beans and is a mild rendition, but can be spiced up with your favorite hot sauce or with the addition of jalapeños.

Yield: 10 servings

Note from OMD: The Simple, Plant-Based Program to Save Your Health, Save Your Waistline, and Save the Planet: Swapping out 1 pound 14 ounces of beef, you save about:  60 miles of driving, 2,324 square feet of land,  and 3,202 gallons of water

Ingredients

2 tablespoons olive oil

6 large white onions, diced

3 (14-ounce) cans diced tomatoes

3 (15-ounce) cans kidney beans, rinsed and drained

1 (42-ounce) container dairy free creamy tomato soup

1 teaspoon chili powder

3 (10-ounce) packages frozen “beefy” crumbles, optional

Directions

  1. Preheat oven to 350°F.
  2. In a large (6-quart) cast-iron or enameled Dutch oven, heat oil over medium-high heat. Add onions and cook until softened, 10 to 15 minutes. Add the “beefy” crumbles, if using, and cook, stirring occasionally, until the crumbles have thawed, about 3 minutes. Add tomatoes, beans, soup, and chili powder.
  3. Stir well, transfer to oven, and bake, uncovered, for 1 hour, stirring every 30 minutes, until it cooks down to chili consistency.
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Recipe from OMD: The Simple, Plant-Based Program to Save Your Health, Save Your Waistline, and Save the Planet by Suzy Amis Cameron published by Atria Books, a division of Simon & Schuster, Inc.