One-Hour, Crowd-Feeding Chili

Plant-based / Vegan / Main Dish / Vegetarian

(254 votes, average: 3.58 out of 5)

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

Yum

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

Preheat oven to 350°F.
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.
Stir well, transfer to oven, and bake, uncovered, for 1 hour, stirring every 30 minutes, until it cooks down to chili consistency.