A delicious and low-carb plant-based chili with just 9 grams of carbs per serving.

INGREDIENTS ▢2 tablespoons extra virgin olive oil ▢1 medium onion (finely diced) ▢2 stalks celery (finely diced) ▢5 cloves garlic (minced or crushed) ▢16 oz plant-based beef ▢14 oz diced tomatoes ▢2 tbsp tomato paste ▢2 tbsp chili powder ▢1 tsp ground cumin ▢1 tsp paprika (optional) ▢2 tsp sage ▢2 cups vegetable stock or water ▢1 tbsp liquid aminos ▢Salt and ground black pepper to taste

INSTRUCTIONS Heat the olive oil or avocado oil in a large pot. Add the onions, celery and garlic along with salt and ground black pepper. Saute five minutes or until the onions are translucent but not brown.

Add the meatless beef to the pot and stir it in. Let it cook another five minutes, stirring occasionally to keep it from sticking.

Add the tomatoes--diced tomatoes and tomato paste-- to the pot and mix it in. Let it all cook another five minutes until the tomatoes have melted into the rest of the ingredients.

Add 2 cups vegetable stock or water to the pot. Bring to a boil, cover, and let the chili simmer for 30 minutes. To make the chili thicker, you can remove the lid for the last 10 minutes of cooking and let the stock reduce. Stir in the liquid aminos and check seasoning. Add more salt and ground black pepper if needed.

Serve hot garnished with parsley or cilantro. Chili tastes even better the next day, so this is a great dish to make ahead.

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