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
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
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.