- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 (15 ounce) can tomato sauce
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (14 ounce) package plant-based ground meat
- 1/2 cup chopped fresh cilantro
- 1 avocado, sliced
- Cornbread, for serving
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the bell pepper and cook for 2 minutes more.
- Add the black beans, kidney beans, pinto beans, diced tomatoes with green chilies, tomato sauce, chili powder, cumin, salt, and pepper to the pot. Bring to a simmer and cook for 30 minutes, or until the chili has thickened.
- Stir in the plant-based ground meat and cook for 10 minutes more, or until browned.
- Stir in the cilantro and season with salt and pepper to taste.
- Serve hot with avocado and cornbread.