Chili

Fast and easy weeknight recipe using Impossible beef and/or Beyond sausage.

"This is a plant-based chili for people who love meaty chili but are trying to eat less meat," Bishop says. "I promise you when you're done with this, if you were to serve this to someone, they would think it was beef."

For a fun video on NPR about this similar chili, scaled down for 2, hosted by ATK's Jack Bishop: https://www.npr.org/2022/12/01/1139854035/veggie-chili-recipe-plant-based-meat

More info on grilling plant-based burgers: https://www.npr.org/2022/06/03/1100470660/summer-bbq-plant-based-burger-grilling-season

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Total Time

30 min

Servings

6 - 8 servings

Ingredients

2 Tbsp veg oil
2 onions, chopped fine
2 red bell peppers, stemmed, seeded, and chopped
4 garlic cloves, minced
1 Tbsp chili powder
2 tsp ground cumin
1-2 tsp minced canned chipotle chile in adobo sauce
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
12 oz plant-based beef (Impossible and Beyond are favorites, see burgers for discussion)
2 (15oz) cans red kidney beans, rinsed (or use what you've got- black, pinto, cannellini are fine)
1 (28 oz) can whole peeled tomatoes, drained, juice reserved, and chopped fine
1 (15ox) can tomato sauce
1 c water

Instructions

Heat oil in ceramic Dutch oven or fry pan over medium heat until shimmering. Add onions, bell peppers, garlic, chili powder, cumin, chipotle, oregano, salt, and pepper. Cook, stirring frequently, until vegetables are softened, 8-10 min. Stir in plant-based beef/sausage and cook, breaking up meat with wooden spoon, until no longer pink, about 3 min.
Stir in beans, tomatoes, and reserved juice, tomato sauce, and water. Bring to a simmer. Reduce heat to low and simmer until chili thickens slightly, 15-20 min. Season with salt and pepper to taste, and serve. Can top with vegan cheddar shredded cheese, tortilla chips, salsa, chopped avocado, lime wedges, chives, and dollop vegan sour cream.