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Export 18 ingredients for grocery delivery
Step 1
In a Dutch oven or other heavy pot, heat oil over medium heat until it ripples. Add in the diced onion and sauté 3-5 minutes, until translucent. Add garlic and sauté for about 1 minute.
Step 2
Add in the plant-based ground beef and break it up with your spoon. Cook for 3-5 minutes, stirring often, until evenly browned.
Step 3
Add in the canned tomatoes and spices (onion powder, garlic powder, paprika, chili powder, and cumin). Stir to combine.
Step 4
Add in the vegetable broth, dry pasta, salt, and chili beans (including the sauce from the can). Stir to combine.
Step 5
Bring the mixture to a gentle boil, then reduce heat to low or medium-low (depending on your stove) to establish a simmer. Give the pot one more stir, cover with a lid, and allow to simmer for 12 minutes, or until pasta is al dente (cooked but still a bit firm). If extra time is needed, give the pot another stir, put the lid back on, and cook for another 1 minute at a time until al dente.
Step 6
Add in the cheddar-style shreds and stir to distribute. Then put the lid back on, turn off the heat, and allow to sit for 2-3 minutes, giving the cheese a chance to melt. Taste and adjust salt to preference. Then it's ready to serve!
Step 7
I like to garnish mine with fresh cilantro, extra cheddar shreds, and a dollop of vegan sour cream (Forager, Kite Hill, and Simple Truth make my favorites).
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