Beans or no beans? Noodles or not? There’s an ongoing debate about which ingredients “belong” and “do not belong” in chili. Good news for you and your hungry crew, you can easily settle the discussion with this fun build-your-own-bowl concept.
Follow the simple recipe below (we’ll leave it up to you if you want to nix the beans!) and serve on a large platter or buffet table with homemade cornbread, veggies, herbs, tortilla chips, dairy-free cheese shreds, or even – dare we say it? – a bowl of beans! And if you want to offer up something totally different… suggest a Cincinnati-style chili by serving a bowl of cooked spaghetti on the side!
DIY Loaded Plant-Based Chili Bowls
Servings 6
Calories 282.77 kcal
Ingredients
- 1/2 lemon, juiced
- 3-1/4 cup + 2 Tbsp. vegetable broth, divided
- 1 small red onion, diced
- 3 to 4 garlic cloves, minced
- 1 small habanero pepper, seeded & chopped
- 18 oz. Jovial Organic Diced Tomatoes
- 2 Tbsp. Vitacost Organic Light Brown Sugar
- 1 Tbsp. Vitacost Organic Maple Syrup
- 1/2 tsp. Vitacost Himalayan Pink Salt
- 30 oz. Vitacost Organic Kidney Beans, rinsed & drained, optional
- 8 portobello mushroom caps, diced
- 1 Tbsp. cocoa powder
- 1 Tbsp. Vitacost Organic cumin
- 1 Tbsp. dried oregano
- 4 Tbsp. chili powder
- 2 tsp. coriander powder
Instructions
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In small bowl, mix lemon juice and 2 tablespoons vegetable broth. Set aside.
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In saucepot over medium-high heat, add onions and mushrooms. Pour in lemon juice/broth mixture as necessary to reduce sticking. Add pinch of salt and sauté around 5 minutes. Add garlic and pepper and continue cooking for 2 minutes.
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In same saucepot, stir in brown sugar, maple syrup, tomatoes, salt, kidney beans and remaining vegetable broth. Add cocoa, cumin, oregano, chili and coriander. Stir until well combined. Cook on medium-low heat for 20 minutes.
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To prepare the DIY station, arrange garnishes and toppings in bowls and surround them on a large board with dippers and scoopers! We suggest spaghetti, corn bread, tortilla chips, dairy-free cheese and sour cream, green onions and parsley.
Recipe Notes
- For a unique taste, add 1/2 to 1 Tbsp. miso for an umami flavor profile.
- Note toppings are not included in chili nutrition facts label.
- Shop these delicious must-have chili ingredients at Vitacost.com!
Nutrition Facts
DIY Loaded Plant-Based Chili Bowls
Amount Per Serving (1 g)
Calories 282.77
Calories from Fat 23
% Daily Value*
Fat 2.52g4%
Saturated Fat 0.43g2%
Sodium 445.72mg19%
Potassium 1345.04mg38%
Carbohydrates 54.38g18%
Fiber 16.23g65%
Sugar 13.01g14%
Protein 16.96g34%
Vitamin A 1797.07IU36%
Vitamin C 18.74mg23%
Calcium 130.59mg13%
Iron 7.55mg42%
* Percent Daily Values are based on a 2000 calorie diet.