Directions

Preheat a large stock pot on the stovetop over medium-low heat. Add in diced onions and season with sea salt and pepper. Sauté diced onions in 1/4 cup of water until softened, stirring often. Add in Mexican crumbles, stirring to break up and combine with onions. Cover and cook for 2-3 minutes, or until softened.

Add in diced cherry tomatoes, both cans of fire roasted tomatoes, and green chilis. Season with sea salt and pepper, and stir to combine. Add in all 3 cans of beans. Season with chili powder, taco seasoning, and red pepper flakes, and stir to combine. Cover and bring to a boil. Once boiling, reduce heat to low. Cover and simmer for 15 minutes.

Serve warm and top with with sliced avocado, if desired.

*If using regular beefless crumbles, add an additional 2 tbsp taco seasoning. This recipe can also be made without the crumbles – just replace them with crushed garbanzo beans to keep the chili thick.