This chili recipe came from my classic Bob Evans meat recipe that I use to make before I switched to plant-based. It’s super simple, a tried and true classic and I prefer to use the crockpot.
2 lbs of plant based meat substitute
1 can Vegan chili hot beans
1 ½ cup tomato puree
12 oz can tomato paste
2 tsp chili powder
1 tsp salt
2 tbs sugar ( I use coconut sugar )
2 med onions diced
3 cups water
Cook your plant based crumbles in skillet with onions. In a large pot (or crockpot) combine remaining ingredients and bring to a boil – add crumbles mixture – reduce heat and simmer. Or just throw it all in a crockpot on low all day. Macaroni is optional.