San Diego Chili

Basically... the best burrito you ever had... in a bowl.

If you’re reading this, I have a hunch that you’re trying to get more plants, fiber and plant protein into your diet. And I also have a hunch that you want to do it in a way that makes you ridiculously excited for dinner. Lucky for all of us, this is a recipe that will help you meet your goals while satisfying the craving for comfort food. I wanted a recipe that would be perfect for meal prep, a little outside of the norm, and easy for literally anyone to make.

This San Diego-inspired vegan chili is a delicious way to enjoy the vibrant flavors of the my favorite city while loading up on good nutrition. Each ingredient of this chili was hand picked by me to help resemble my current favorite burrito obsession at our local surf/ taco shop. It’s a burrito with hashbrowns, mushrooms, soyriso, salsa, onions and peppers and of course I take it home and add my vegan crema (recipe is inside my new cookbook Breaking Up With Dairy). It’s a bowl of chili perfect for winter that really has it all. You’ll take one bite and say “omg this tastes just like my favorite taco”.

The combination of pinto and black beans ensures that you’re getting plenty of protein, while the brown rice and veggies help fill you up with fiber. Every serving is a comforting, feel-good dish that you can enjoy with a side of cornbread, a tortilla or on its own. Perfect for warming you up on a chilly day, this vegan chili lets you indulge without sacrificing your health. Trust me, it's a meal you’ll want to make again and again!