When I think of Chili I think of fall tailgates and football however there is something about this winter season that has given me a craving for Chili. Back in the day during wintertime my family and I growing up would always pick up fast food chili for dinner after a long day. As a child, I never knew any chili ingredients or how to prepare this classic meal I just knew it was such a warm and hardy treat when my family would eat out.
Since we are on this “health” journey I wanted to make this very popular recipe… Vegan Chili. I know not a mind-blowing invention but being it my first time I wanted to produce a quick and easy recipe for anyone to prepare. If you feel that you “can’t” or “aren’t” good at cooking this is the recipe for you!
Here is my quick easy and flavorful Vegan Chili! You may double back and think you’re eating meat!
Ingredients:
- Beyond Meat
- Sweet Onion
- Garlic
- Bell Pepper
- Chili Seasoning
- Adobo Seasoning
- Vegetable Broth
- Canned Tomatoes
- Red Kidney Beans
- White Kidney Beans
- Beer
- Jalapeño
- Worshishire Sauce
- Cooking Oil
- Bay leaf
- Salt & Pepper
Materials:
- Cooking Stock Pot
- Wooden Cooking Spoon
- Cooking Knife & Cutting Board
- Measuring Cups & Spoons
In your large stockpot on medium-high heat begin to sauté the diced onions and garlic with cooking oil until onions are transparent.
Once onions have cooked, in the same pot begin cooking the plan-based beef until mostly brown.
When plan-based beef begins to cook down, at medium heat begin to add Worshishire sauce, chili seasoning, adobo, tomato paste, and diced tomatoes, jalapeños, and mix until combined.
Next, add vegetable broth and beer followed by the remaining vegetables (red & white kidney beans, bell pepper) and stir.
Tip: beer is optional, however, for a good flavor consider using a “lager” beer.
After adding in beans and peppers, stir in salt, pepper, arrowroot, and bay leaf.
Bring chili to low heat and allow to cook for an Hr to thicken.
Once the beer has cooked down, prepare a bowl of chili, add desired toppings and serve.
Vegan Chili
Ingredients
- 1 Ib Plant-Based Beef, optional
- 2 tbsp Cooking Oil
- 2 cloves Garlic, minced
- 1 Sweet Onion, diced
- 11/2 Bell Pepper, diced
- 1 Packet Chili Seasoning
- 1 tsp Adobo Seasoning
- 2 cups Vegetable Broth
- 10 oz Diced Tomatoes, can
- 3 Tbsp Tomato Paste
- 16 oz Red Kidney Beans, can
- 16 oz White Kidney Beans, can
- 12 oz Canned Beer
- 1 whole Diced Jalapeño, deseeded
- 1 tbsp Worshishire Sauce
- 2 tbsp Arrowroot Powder
- 3 Bay leafs
- 1 tsp Salt
- 1 tsp Pepper
Directions
- Step 1 In a large stock pot on medium-high heat begin to sauté the diced onions and garlic with cooking oil until onions are transparent
- Step 2 Once onions have cooked, in the same pot begin cooking the plan-based beef until mostly brown
- Step 3 When plan-based beef begins to cook down, at medium heat begin to add worshishire sauce, chili seasoning, adobo, tomato paste, and diced tomatoes, jalapeños and mix until combined
- Step 4 Next, add vegetable broth and beer followed by the remaining vegetables (red & white kidney beans, bell pepper) and stir
- Step 5 After adding in beans and peppers, stir in salt, pepper, arrowroot, and bay leaf
- Step 6 Bring chili to low heat and allow to cook for an Hr to thicken
- Step 7 Once beer has cooked down, prepare a bowl of chili, add desired toppings and serve
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