Sherry’s Plant Based Chili

"We had a chili recipe that was in our family for 3 generations. I went plant based in 2017 and had to find a way to convert our family recipe to plant based. Turns out its better than the carnivore version. We all love it."

Prep Time

30 min

Cook Time

1 hour

Paired With

Main Protein



plant based grounds 1 pack, 4 cloves, 2, 2, 2, 1 small, 1, 2 cans, 1 can, 1 can, 1 can, 1 can, 1/4 cup, 2 tablespoons, 4 tablespoons, 1 table spoon, 2 tablespoons, 1 tablespoon, 5 tablespoons
green bell peppers
red bell peppers
orange bell peppers
sweet onion
tomato sauce
fire roasted tomatos
kidney beans
black beans
chili beans
garlic salt
chili powder
mexican oregano
maple syrup


In a large pot brown the plant based grounds and garlic, when they are almost finished add the bell peppers and onion.  Sautee for 10 minutes.  Add the tomato sauce, fire roasted tomatos and beans.  Add in the seasonings, maple syrup and tabasco.  Stir.  Put a lid on the chili and simmer between medium to low heat for 40 minutes.  Stir occasionally.