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
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!).