This vegan version of chili con carne offers plenty of protein, from plant-based beef that rivals its cruel animal-based counterparts to multiple types of healthy beans.

Try this easy one-pot recipe by Farm Sanctuary Chef Gail Patak today.

Makes 6 servings 

Ingredients:
1 (12-ounce) package of Impossible Beef or Beyond Beef
2 (12-ounce) cans of northern white beans
2 (12-ounce) cans of black beans
2 (12-ounce) cans of pink beans
1 green bell pepper, chopped
1 large sweet onion, peeled and chopped
2 (28-ounce cans) diced tomatoes (Cento recommended)
2 Tbsp extra virgin olive oil
2 Tbsp granulated garlic
2 Tbsp chili powder
2 tsp paprika
2 tsp cumin
2 tsp of sea salt
1 tsp ground white pepper
1 tsp ground black pepper
4 bay leaves

Instructions:
Over medium heat, place olive oil in a large stock or soup pot. Add the vegan meat, along with the onions, green pepper, and chili powder, stirring constantly to keep from sticking. Once meat is browned, add all remaining ingredients and bring to a boil. Then, reduce heat to low and let simmer for about 15 minutes.

Serve warm, and on its own or over steamed rice.