I grew up loving thick, meaty hot pots of chili that were so filling and flavorful I was satisfied for hours after eating. I also grew up eating quick meals that came together easily. I’m so pleased to bring you my quick and easy updated plant-based take on this traditional favorite, with the help of Frontier Soups. Combining this Montana Creekside Classic Chili with textured vegetable protein and kidney beans would make anyone forget there’s no beef in it.
Chili is an exceptionally affordable, hearty and wholesome meal with an unlimited variety of ways to garnish it. You can add in more vegetables for a pop of color and crunch, a vegan sour cream for extra richness, a hot sauce for extra spice, or avocados for creaminess. It’s great for larger gatherings or saving for leftovers and quick ready-to-make meals. With no added salt and certified gluten free, Frontier Soups mixes are for everyone! Enjoy!
Plant Based Chili Recipe
- 1 (6.25-ounce) of Frontier Soups Montana Creekside Classic Chili mix
- 2 ½ cups of vegetable broth (add more broth for desired consistency)
- 1 (14.5-ounce) can of diced tomatoes, in their juices
- 1 (15-ounce) can of kidney beans, drained
- 1 cup of dry textured vegetable protein
- Salt and pepper, to taste
- In a large pot over medium-high heat, add the Frontier Soups Montana Creekside Classic Chili mix, vegetable broth, can of diced tomatoes in their juices, kidney beans, dry textured vegetable protein, and bring to a boil.
- Once it’s at a boil, cover, reduce the heat to low, and let it simmer for 30 minutes.
Blog post by: Plant-Based on a Budget