I make this chili recipe at least once a month. It stores well, tastes great, and fills our tummies with lots of plant-based protein and fiber.


It’s thick, chock full of beans and corn, and smoky! I like to pair this chili with dark chocolate, avocado, greek yogurt, and roasted veggies.



Prep time: 15 minutes

Cooking time: 25 minutes

Author: Envi Eats

Type: Main Dish

Serves: 6


  • 1 tbsp oil
  • 1/2 white or yellow onion
  • 1/2 tsp each of salt and pepper (plus more to taste)
  • 1 jalapeno
  • 4 garlic cloves
  • 3 tbsp chili powder
  • 2 tbsp cumin
  • 2 tsp smoked paprika
  • 1/4 tsp cinnamon
  • 1 32-oz can diced tomatoes
  • 3 tbsp tomato paste
  • 1 15-oz can red kidney beans
  • 2 15-oz cans black beans
  • 1 cup fresh or frozen corn
  • 1 package of Beyond Meat Beefy Crumbles (optional)


  1. Heat a large pot over medium-low heat. Add oil, diced onions, salt, and pepper, and stir frequently for 3-4 minutes, or until onions are translucent.
  2. Mince the jalapeno and garlic, and add to the pot with the onions.
  3. Add the chili powder, cumin, paprika, and cinnamon, and stir until aromatic.
  4. Add the large can of diced tomatoes, tomato paste, strained/rinsed beans, corn, and crumbles (if using). If the mixture seems too thick, add water. I usually end up adding about 1/2 cup of water.
  5. Bring the chili to a boil, then reduce the heat to low to simmer and reduce. Stir occasionally.
  6. Adjust seasoning as needed. Salt for saltiness, a bit of sugar to balance the heat, or chili powder and paprika for smokiness.
  7. Serve as is, or top with cilantro, greek yogurt, cheddar, or avocado!


Leftovers store well for up to 5 days.


Let us know what you think by posting on Instagram with #EnviEats


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