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This flavorful sweet and spicy vegan chili with plant-based meat, kidney beans and corn is a super easy and healthy meal that you can quickly whip up during weeknights.
We’re serving up some chili today, a classic Tex-Mex dish and beloved comfort food! Despite the fact that this sweet and spicy dish is referred to as comfort food, it is actually quite healthy. (Unless of course you eat it like I do – using nacho chips to spoon up it all up.) Whether nachos chips are how you roll, or you prefer the chili as is or maybe with a side of fluffy bread, this dish is a great meal when it comes to customising it to your own tastebuds and preferences.
Reasons to love this chili
- easy and quick to make, only 1 pot required!
- reheats well – perfect for meal prep
- mostly ingredients which you probably already have in your pantry
- nutritious – full of protein, complex carbs and fiber
- is super delicious!
If you don’t eat plant-based meat, feel free to leave it out. Granted, it adds a lovely flavor and texture but I have made this chili countless times without it and enjoyed it as well. If you do leave it out, be sure to use a little less passata so your chili won’t be too liquidy.
You can also adjust the spices and use a little less or more – depending on what you like best and what you have on hand.
If you want a subtle spicy chili, with only a hint of spice, add one medium spicy chili pepper such as a jalapeño or poblano. If you prefer a kick in the gut, add 1 very spicy pepper such as habanero or piri piri or 2-3 medium spicy chilis. If you didn’t add enough chili peppers initially, you can always add some cayenne pepper in the end to really spice things up. This is also a great way to add spice if you don’t have any fresh chilis on hand.
Toppings and Sides
I went for vegan sour cream, limes, arugula as well as fresh coriander and served some nacho chips on the side for dipping….or rather spooning. Other toppings that fit well include: chopped scallions, avocado slices, sliced jalapeños, grated vegan cheddar, crispy fried onions,…
I typically like to serve it with some bread or rice on the side which makes it a lot more filling. Baked potatoes also make a delicious side, or if large enough, can also be filled with the chili.