My Plant Based Chili With Cheese is a delicious comfort food that is full of flavor. I used some plant based meat, kidney beans, onions and peppers as some key ingredients. My favorite nutritional yeast flakes helped to make this chili cheesy. This dish had an excellent southwest flavor to it! It was served over quinoa.
Plant Based Chili with Cheese
1 Tablespoon of avocado oil
1 White onion, chopped
1 Red pepper, chopped
2 Garlic cloves, minced
1 14oz. Vegan meatless crumbles
3 to 4 Cups of vegan stock
1 Cup of dry quinoa, (or you can use 2 cups of uncooked macaroni noodles, if desired)
1 15 oz. can of fire roasted tomatoes, (not drained)
1 15oz. Can of kidney beans, (drained and rinsed)
1 Tablespoon of chili powder
1 Teaspoon of Cajun powder
1 Teaspoon of onion powder
1 Tablespoon of Italian seasoning
1 Tablespoon of Vegan Worcestershire sauce
1 Teaspoon of liquid smoke
1 15 oz. can of butter beans, drained
1/2 Cup of vegetable stock
1 Cup nondairy almond milk
1/3 Cup of nutritional yeast
1/4 Cup of vegan butter, melted
2 Tablespoons of lemon juice
1 Teaspoon of Himalayan salt
1/2 Teaspoon of cracked black pepper
1/4 Teaspoon of smoked paprika
1/2 Cup of vegan parmesan cheese
1 Cup of vegan shredded cheese
-Add all ingredients to a blender. Blend until combined for about 3 minutes or so.
-Prepare quinoa or macaroni according to directions on packaging.
-In a large pot add the avocado oil over medium heat. Add in the onions and peppers and sauté for 3-4 minutes or until softened. Then add in the garlic and meatless crumbles. Sauté and let cook for 2 minutes. Pour in 2 1/2 cups of vegan cheese sauce and all remaining ingredients. Mix until combined and bring to a boil, then reduce heat to simmer for about 12 minutes covered If you want it to be cheesier, add more of the remaining cheese or you can save it. Add cooked quinoa or macaroni to the mixture once cooked. You can also add to a serving plate then top with chili and enjoy.