Snuggle up with a bowl of this cozy Sugar & Spice Plant Based Chili. This Tex-Mex inspired chili recipe is sure to warm you up on a cold night. Packed with nutrition from plenty of veggies and two kinds of beans, this meal will leave you satisfied for hours.
It’s not crucial to follow this recipe exactly. I’ve had to make this recipe different a few times and each batch always seems to turn out delish. The one ingredient I will say is very important is the Chipotle Peppers Roasted in Adobo Sauce – this ingredient is the star! The adobo sauce is so delicious, plus the spiciness mixed with the sweetness of the sugar makes for a bold and delicious flavor.
This recipe can be made in a crockpot or on the stovetop. I use a crockpot and usually start prepping the chili the night before by throwing in all the ingredients – sauce, veggies, beans, and spices, into the crockpot. I set this on warm and leave overnight, upon rising I set on high which makes the chili serve ready in about 20 mintues. We usually feed off the crockpot chili for about a day and a half, then freezing what is left over to save as a last minute meal for a busy night. Top it off with your favorite crackers, shredded cheese, or sour cream and chives. Hope you enjoy this one!
Sugar & Spice Plant Based Chili
Ingredients
- 1/2 cup purple onion (or any kind desirable)
- 1/2 cup carrots
- 1 green pepper (or any kind desirable)
- 1 can crushed tomatoes (sauce works, too!)
- 1 can water (equal parts to tomato sauce)
- 1 can Rotel Mixed Tomatoes
Recipe Notes
These are recipe notes. k. jaj
Looks delish! Thinking of going vegan with my husband.