We don’t know about you, but the minute we feel the slightest chill outside, we’re in the mood to warm ourselves up with a delicious bowl of chili! The possibilities are endless with chili, but we’re going all in on these comforting plant-based versions featuring Gardein® Plant-Based Chili. No matter if you’re choosing to feature chili as a main dish, a topping, or a side, dig into 5 of our favorite chili recipes to decide how you’ll be making it tonight!
Plant-Based Pumpkin Chili
Stop looking for the ultimate fall comfort food—we have it right here! This quick & easy pumpkin chili recipe made with Hunt's® Diced Tomatoes & Gardein Plant-Based Ground Be'f will leave your household asking for seconds!
Plant-Based Chili Queso Dip
Score big at your next tailgating party with our easy 30-minute plant-based queso dip recipe featuring our new, ready-to-eat Gardein Plant-Based Chili with Beans!
Pressure Cooker Beefless Chili
Get the pressure cooker out—it’s time to make a plant-based chili with Gardein Plant-Based Ground Be'f that will be ready in under an hour!
Chili Mac & Cheez
Pasta meets chili in this inspired recipe that utilizes Gardein Plant-Based Chili with Beans in this incredibly easy meal that will leave you satisfied & asking for more!
Recipe:
- 12 oz. uncooked elbow macaroni
- 1 tablespoon extra virgin olive oil
- 1/4 cup finely diced white onion
- 4 cloves garlic, minced
- 1 (15 oz.) fire roasted diced tomatoes, drained
- 1 (15 oz.) can Gardein Plant-Based Chili with Beans
- 1 teaspoon each: kosher salt, fresh ground black pepper, garlic powder, smoked paprika
- 2 cups vegan cheddar-style shreds
- Minced red onion, for serving
- Fresh minced parsley, for serving
DIRECTIONS:
- Cook macaroni 2 to 3 minutes less than package directions state, until just under al dente. Before draining, reserve 1.5 cups of the starchy water. Drain, but do not rinse.
- Meanwhile, heat the oil in a large sauté pan over medium high heat. Once the oil is hot, add the white onion and garlic and cook, stirring often, until the onion is translucent, about 5 minutes.
- Reduce the heat to medium, pour in the fire roasted tomatoes and Gardein chili, and season with the salt, pepper, garlic powder, and smoked paprika.
- Cover and cook until the chili starts to break up and is heated all the way through, about 6 to 8 minutes, giving it a mix every couple minutes.
- Reduce the heat to low. Stir in the al dente macaroni noodles, reserved pasta water, and 1 cup of the cheese shreds, mixing to combine thoroughly. Taste and adjust seasonings if necessary. Top with the remaining cup of cheddar shreds and cover until the cheese melts, 2 to 4 minutes.
- Serve with red onion and minced parsley, and enjoy!
Plant-Based Pumpkin Spice Chili
Pumpkin spice isn’t just an ingredient, but a lifestyle! Check out this quick & easy plant-based pumpkin spice chili recipe featuring Gardein Plant-Based Chili that will become a seasonal staple in your household!
Recipe:
- 2 cans Gardein Plant-Based Chili with Beans
- 1 can Gardein Plant-Based Chili without Beans
- 1 can organic pumpkin purée
- 1 green pepper, chopped
- 1 onion, chopped
- 1 tablespoon garlic powder
- 1 can diced tomatoes, 28 oz.
DIRECTIONS:
- In a large pot on medium to high heat, add a tablespoon of oil, the chopped green pepper, and the chopped onion; cook until tender. Add in garlic powder, pumpkin purée, diced tomatoes, and Gardein Plant-Based Chili. Gently stir until completely mixed. Turn down heat and simmer for 20 minutes. Prepare a side of fries or cornbread, or choose to keep it simple with corn chips. Top with favorites like sour cream, cheese, cilantro, and jalapeños.
