Speedy Plant-Based Ground Protein Chili
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Speedy Plant-Based Ground Protein Chili

Speedy Plant-Based Ground Protein Chili

with Ciabatta Croutons

This delicious plant-based ground protein chili comes together in no time! We've packed it with warming spices, hearty beans and plenty of fresh veggies to satisfy the whole family on a chilly night.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Plant-Based Ground Protein

2 tbsp

Enchilada Spice Blend

(Contains Sulphites)

1 unit


1 unit

Crushed Tomatoes with Garlic and Onion

370 mL

Black Beans

1 unit

Sweet Bell Pepper

½ unit

Yellow Onion

3 tbsp

Sour Cream

(Contains Milk)

1 unit

Ciabatta Roll

(Contains Barley, Wheat)

1 tbsp

Tomato Sauce Base

Not included in your delivery

3 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories890 kcal
Fat45 g
Saturated Fat11 g
Carbohydrate96 g
Sugar23 g
Dietary Fiber19 g
Protein37 g
Cholesterol10 mg
Sodium2170 mg
Trans Fat0.1 g
Potassium1750 mg
Calcium250 mg
Iron9.25 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Measuring Cups
Baking Sheet



Before starting, preheat the broiler to high. Wash and dry all produce. Drain, then rinse beans. Core, then cut pepper into 1/2-inch pieces.Peel, then quarter carrot lengthwise. Cut into 1/4-inch quarter moons.Peel, then cut onion into 1/2-inch pieces.

Cook veggies

Heat a large pot over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then onions, carrots and peppers. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper. Remove from heat, then transfer veggies to a plate.

Cook plant-based ground protein

Heat the same pot over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then plant-based ground protein. Cook, breaking up plant-based ground protein into smaller pieces, until no crispy, 4-5 min.** Add Enchilada Spice Blend and tomato sauce base. Cook, stirring often, until fragrant, 1 min.

Cook chili

Add crushed tomatoes, beans, veggies and 3/4 cup (1 1/2 cups) water to the pot. Stir to combine, then bring to a boil over high.Once boiling, reduce heat to medium. Cover and simmer, stirring occasionally, until chili thickens slightly, 7-8 min. (TIP: If you have time, keep it simmering on the stove for longer. Chili gets better the longer it cooks!) Season with salt and pepper.

Broil croutons

Meanwhile, cut ciabatta into 1/2-inch pieces. Add ciabatta and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.Arrange ciabatta in a single layer. Broil in the middle of the oven, until golden-brown and toasted, 3-4 min. (NOTE: Keep an eye on your croutons so they don't burn!)

Finish and serve

Divide chili between bowls. Top with croutons.Dollop sour cream over top.

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