Perfect Cold Weather Chili

By November 2, 2015Food, Main Dishes, Recipes

It is such a cold, dreary morning here in Dallas. I’ve got my fireplace lit, my fluffy socks on, and dare-I-say-it? Dean Martin’s holiday record on. Perfect Cold Weather Chili | SPIRITPLATE There are two things I always want, straight after Halloween. One is Christmas music. The second is chili.Perfect Cold Weather Chili | SPIRITPLATE Chili just screams to me THE HOLIDAYS ARE COMING. It’s the perfect bridge between Fall and Winter. Hot, spicy, and filling, chili is just so nourishing and comforting. One bite warms me from my head to my toes! Perfect Cold Weather Chili | SPIRITPLATEWhat makes this one even better is that it’s my mom-in-law’s recipe. She is one phenomenal cook!

So whip up a batch before your next football game. Cuddle up with a steaming bowl and some crackers. Freeze the rest for the next time you’re craving fresh, piping hot spicy chili!

Perfect Cold Weather Chili
Serves 8
A veganized high-protein chili, perfectly spiced for colder weather.
Prep Time
10 min
Cook Time
15 min
Total Time
2 hr
Prep Time
10 min
Cook Time
15 min
Total Time
2 hr
163 calories
26 g
0 g
5 g
7 g
1 g
294 g
845 g
5 g
0 g
4 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 163
Calories from Fat 39
% Daily Value *
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
Sodium 845mg
Total Carbohydrates 26g
Dietary Fiber 9g
Sugars 5g
Protein 7g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 Tbsp olive oil
  2. 3 medium onions, diced
  3. 6 garlic cloves, minced
  4. 1 1/2 tsp dried oregano
  5. 1 Tbsp chili powder
  6. 1 1/2 tsp ground cumin
  7. 1/2 tsp salt (or as needed)
  8. black pepper, to taste
  9. 1 bell pepper, diced
  10. 2 cups Gardein Beefless Ground (optional)*
  11. 1 7-oz can chipotle chilies in adobo sauce**
  12. 1 28-oz can diced tomatoes
  13. 2 cups vegetable broth***
  14. 1 15-oz can black beans, drained and rinsed
  15. 1 15-oz can kidney beans, drained and rinsed
  16. 2-3 sprigs cilantro, chopped
  17. 1/2 avocado, diced
  18. squeeze of lime
  1. Heat olive oil in a large pot over medium-high heat. Once hot, add onion and saute until translucent, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute.
  2. Stir in oregano, chili powder, cumin, salt and pepper.
  3. Add bell pepper. Saute until bell pepper is browned. Add beefless crumbles if using and saute until lightly browned.
  4. Add chipotle chilies and adobo sauce, diced tomatoes, and broth. Stir and bring to a boil.
  5. Add beans, bring to a boil, and then reduce heat to a simmer.
  6. Let simmer, uncovered, for 2 hours on low heat, stirring occasionally.
  7. Check and adjust spices to your liking.
  8. Serve hot, topped with fresh cilantro, avocado, and a squeeze of lime.
  1. * - You may use any other soy crumble, or omit altogether. I like the texture and added protein, but you can leave it out if you're not a fan.
  2. ** - The chilies in the can usually come in halves. You may need to diced them up. Be sure to use both the adobo sauce and the chilies!
  3. *** - I like Not Chick'n bouillon cubes, that can be found in most grocery stores.
  4. Jazz up your chili by adding an ounce of dark chocolate or espresso for depth OR a dash of vegan worcestershire sauce for salty complexity OR diced sweet potato or pumpkin for sweet heartiness.
  5. Please note the protein count below is incorrect. It does not include the Gardein Beefless Ground which is 12g of protein per 1/2 cup. One cup of this chili contains over 30g of protein!
Adapted from Dallas Morning News
Adapted from Dallas Morning News

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