The secret to our vegan chili starts with toasting the aromatic spices—oregano, cumin, coriander, and three varieties of chili powder. Next, we stir in bell peppers, tomatoes, onions, corn, and three kinds of beans, then simmer until all of those flavors meld together. It’s piled over tender veggie-studded quinoa and served with vegan sour cream made with silken tofu instead of dairy. Fluffy cornbread with whole corn kernels adds a touch of sweetness for a satisfying side.

Ingredients: yellow sweet corn, diced tomatoes (tomatoes, tomato juice, salt, calcium chloride, citric acid), crushed tomatillos (whole tomatillo, water, citric acid and salt), firm tofu (filtered water, soybeans, isolated soy protein, gluconolactone, calcium chloride), dark red kidney beans (dark red kidney beans, water, salt, calcium chloride (a firming agent) and/or disodium edta (to promote color retention)), pinto beans (prepared pinto beans, water, salt, calcium chloride (firming agent), calcium disodium edta (promotes color retention), black beans (prepared black beans, water, salt, and calcium chloride (firming agent)), water, red onions, quinoa, olive oil, cilantro, red bell peppers, poblano peppers, jalapeño peppers, tomato sauce (tomato puree, salt, citric acid, onion powder, garlic powder, dehydrated bell peppers), unsweetened coconut milk (coconut, water, guar gum), almond milk ((filtered water, almonds), calcium carbonate, sea salt, potassium citrate, sunflower lecithin, gellan gum, natural flavors, vitamin a palmitate, vitamin d2, d-alpha-tocopherol (natural vitamin e)), garlic, blue agave nectar, masa harina (ground corn treated with lime), cornmeal, apple cider vinegar, sea salt, lime juice, ancho chile powder, chili powder (chili peppers, paprika, salt, herbs, spices, garlic, oleoresin paprika (for color), and less than 2% silicon dioxide (to prevent caking)), cumin, coriander, dried oregano, brown chipotle chile powder, baking powder (baking soda, corn starch, sodium aluminum sulfate, calcium sulfate, monocalcium phosphate)