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Mexican Plant Based Chili

A classic take on your favorite fall recipe but with a kick! I add in enchilada sauce, green chilis, and made it plant-based. You can certainly add in extra protein but it's not necessary since it already has brown rice and black beans which is a great source of complete protein! This is a perfect idea for meal prep as it makes a huge serving and is easy! Enjoy with cornbread and you have yourself a classic winner.

Prep time: 15 minutes

Cook time: 40

Total time: 55 minutes

Serves: 8


1 large sweet potato, cubed

1 red onion, diced

1 red bell pepper, diced

2 carrots, chopped

4 celery ribs, diced

2 cloves garlic, crushed

2 tbsp chili powder

1 tbsp cumin

1 tsp salt/pepper

1 can black beans 28 oz

4 oz diced green chilis

1 cup brown rice, uncooked

1 enchilada sauce red 28 oz

1 can diced tomatoes 28 oz

2 cups water or veggie broth


  1. In a large stockpot, heat 1 tbsp avocado oil. Add onion, sweet potato, pepper, carrots, celery, and sautee for 5 minutes

  2. Stir in your spices; chili powder, cumin, salt/pepper, and sautee for 2-3 minutes

  3. Stir in beans, rice, chilis, sauce, tomatoes, and water

  4. Bring to a boil then reduce to simmer for 25-30 minutes until the rice is cooked

  5. Mix every 5 minutes

  6. Top with cilantro, lime, greek yogurt as a sour cream substitute, red onion, and avocado


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