One-Pot Plant-Based Chili with Hot Sauce Crema and Monterey Jack

This hearty plant-based chili comes together in a single pot in under an hour, making it perfect for busy weeknights. Loaded with ground plant-based protein, black beans and tender vegetables, it’s seasoned with a Mexican spice blend and a Southwest spice blend for deep, smoky flavor.

What really sets this chili apart is the tangy hot sauce crema and melted Monterey Jack cheese on top. For extra crunch, crumble some tortilla chips over each bowl before serving.

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Ingredients

9 ounce Ground Plant-Based ProteinView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

14 ounce Diced TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat oil in a large pot or Dutch oven over medium-high heat. Add the onion and jalapeño and cook until softened, about 4-5 minutes.
2. Add the ground plant-based protein and cook, breaking it up with a spoon, until browned, about 5-7 minutes.
3. Stir in the tomato paste, Mexican spice blend and Southwest spice blend. Cook for 1 minute until fragrant.
4. Add the diced tomatoes (with their juices), black beans, mushroom stock concentrate and 1 cup of water. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until thickened.
5. While chili simmers, make the crema: in a small bowl, combine sour cream and hot sauce. Season with salt and pepper to taste.
6. Taste the chili and adjust seasoning with salt and pepper. Serve hot, topped with the hot sauce crema and shredded Monterey Jack cheese.

Recipe Tips

FAQ

Can I use a different type of protein?

Yes, you can substitute ground beef, turkey or another plant-based protein. Adjust cooking time as needed.

What can I use instead of Monterey Jack cheese?

Cheddar, pepper jack or a dairy-free cheese alternative work well.

How can I make this chili vegan?

Use a vegan sour cream and omit the cheese or use a vegan cheese shreds.