Red Pepper Simmered Impossible Chili with Seasoned Black Beans and Sweet Corn

Hearty plant-based chili stewed with fire-roasted tomatoes, sweet bell peppers, black beans, and sweet corn.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4
• Cuisine: Latin
• Difficulty: Easy
• Cost: $3.69/serving

Dietary

• Vegetarian
• Vegan
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber
• Low-Sodium
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Calorie

Tags

• one-pot
• comfort food
• healthy
• quick
• smoky

Ingredients

• 1 pound plant based ground meat
• 1 tablespoon olive oil (extra virgin)
• 1 red bell pepper (diced)
• 1 yellow onion (diced)
• 3 clove garlic (minced)
• 1 can canned black beans (drained and rinsed)
• 1 can canned fire roasted diced tomatoes
• 1 cup frozen sweet corn
• 1 tablespoon smoked paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon salt

Instructions

1. Heat olive oil in a large Dutch oven or pot over medium heat. Add diced yellow onion, red bell pepper, and minced garlic, sautéing for 4 minutes until softened.
2. Add plant based ground meat, breaking it up with a spatula until evenly browned, about 5 minutes.
3. Stir in smoked paprika, dried oregano, salt, fire roasted diced tomatoes with their juices, drained black beans, and frozen sweet corn.
4. Bring to a simmer, reduce heat to low, and cook uncovered for 10 minutes until thick, aromatic, and flavors are harmonized.

Notes

Cool completely before dividing into containers to freeze for up to 3 months.

Nutrition (per serving)

• Calories: 420
• Protein: 31 g
• Carbohydrates: 38 g
• Fat: 16 g
• Fiber: 10 g
• Sodium: 490 mg
• Saturated Fat: 4.5 g
• Sugar: 6 g