Sharon Palmer, MSFS, RDN
Sharon Palmer is an award-winning registered dietitian nutritionist and editor. She is the author of The Plant-Powered Diet and California Vegan, and she blogs at The Plant-Powered Dietitian. A nationally recognized plant-based nutrition expert, she lives outside of Los Angeles with her husband and two sons. Find her on Twitter and Instagram.
see more from this author
Comments (9)
This is my favorite chili and a regular at our home! I make this easy by putting three cans of sodium-free beans (no draining if a BPA sodium-free brand) in my Instapot and then throwing in the remaining ingredients except for the water. I add low-sodium vegetable broth up to the max fill line on the pot and mix everything up. Cook on High pressure for three minutes and then you can quick release if you want the vegetables a bit firmer or let the pressure release naturally if you want them more tender (or forget).
Hands down my favorite plant based chili by far! I love the texture the steel cut oats gave this chili and the flavor is so smoky and savory. I used canned red beans instead of dried + it worked wonderfully!
So yummy. I substituted 4 cans of red beans because I had them. Added my veggie broth… Still worked out perfectly. Love the flavors and the colors. The oats were a nice touch. :0)
I honestly find chili very boring, but decided to make this since I had leftover ingredients. This was definitely brilliant. Great on its own, with hot sauce, or even with a little rice in a burrito.
Great recipe. I used three different types of beans (red kidney, cannelli beans and cranberry – 1 cup dry each). Also added califlower. Came out great and quick and easy to make too!
Easy to follow came GREAT…ADDED Turkey Meat for Damily they Lovveddd it
This is one of my favourite recipes to make, quick, easy and very tasty.
This is so good and I highly recommend it. Very tasty!
The recipe was delicious! Even my non-plant based food lovers said it was the best chili!