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!).





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