Inspired by a butternut squash chili, this is a vegan one-pot three-bean chili served over a bed of veggie-based rice, topped with plant-based sour cream, cheddar shreds, and avocado.
In a large pot, sauté garlic and onions in olive oil until the onion is translucent. Pour in marinara sauce, the three cans of beans, beefless grounds, corn, and seasonings (salt, pepper, chili powder). Simmer on low-medium heat until the chili has thickened, which takes about 10-15 minutes. If you prefer a thinner consistency, add up to 1 cup of vegetable broth or water until desired consistency is reached. In a separate pot, cook 1 cup of Right Rice according to the package instructions. To serve, lay down the cooked Right Rice first in a bowl, then top with a generous scoop of the chili. Garnish the chili with a scoop of sour cream, cheddar shreds or nutritional yeast, half an avocado, cilantro flakes, and a squeeze of 1/4 of a lime.
