meatless chili recipe

As much as we love our 45-Minute Lentil Chili recipe, this one is even easier to prepare and every bit as meaty and delicious! Trust me, this is the vegan chili to serve your meat-eating friends and family. It&#39;s full of texture thanks to sauteed Beyond Beef, onion, jalapenos, bulgur (or quinoa for gluten-free), and beans. Plus fire-roasted tomatoes and a generous amount of spices bring serious flavor. This one&#39;s a keeper!Serves 6 to 8.

Beyond Meat Chili

cooking oil

chili powder

cumin

shiitake mushroom powder, optional

smoked paprika

oregano

onion,

large jalapenos, diced (remove seeds to decrease spiciness)

garlic,

Beyond Beef (or Impossible)

(28 oz) can crushed fire-roasted tomatoes (or regular)

sea salt

black pepper,

nutritional yeast, optional (see Note 1.)

water (see Note 1.)

tamari (for GF)

(15 oz) cans cooked beans such as kidney, pinto or black beans

Prep

First, combine the spices, mushroom powder, and oregano in a bowl and set aside.

Preheat

Preheat a large soup pot over medium heat, and add the oil. Add the spice blend and cook for 1 minute, stirring frequently.

Saute

Add the onion, jalapeno and garlic. Stirring frequently, cook for 2 to 3 minutes. If the mixture looks too dry or the pot is too hot, add a splash of water.

Cook

Add the Beyond Beef to the pot. Use a spoon to break it up into chunks (as large or small as you like). Cook until browned on the outside and incorporated with all of the spices, about 5 minutes.

Simmer

Add the tomatoes, salt, pepper, and nutritional yeast, and stir to combine. Add the water and tamari, and bring to a boil. Stir in the bulgur (or quinoa) and beans. Reduce heat to a simmer. Stirring occasionally, cook for 15 minutes.

Serve

Let the chili stand for a few minutes, then taste and adjust seasonings as desired.

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Beyond Meat Chili

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Beyond Meat Chili

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