Plant Based Chili

Oh chili. The perfect cold weather meal. Now, it was wasn’t necessarily ‘cold’ when we made this but I was just so flippin excited for fall I just couldn’t help myself.

Plant Based Chili

1 onion

3 cloves garlic

1 bell pepper (I used a red pepper but you can choose whichever color you’d like!)

1 large can crushed tomatoes

1 bag Beyond Meat ‘beef’ crumbles

1 tbsp brown sugar

3 tbsp chili powder

1 tsp oregano

1 can black beans

1 can kidney beans

Start off with prepping your veggies. Rough chop the onion, garlic, and bell pepper.

Cook down the veggies with a tablespoon of vegetable oil, coconut oil, or vegan butter for more flavor. Once mostly cooked, add the spices and toast for about a minute.

Next, add the crushed tomatoes, ground ‘beef’ crumbles, brown sugar, and beans. Simmer for 30 minutes, and serve!

We served our chili with rice and ‘buttermilk’ biscuits (recipe coming this Friday!).

Enjoy!

XO

Hannah

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