Hi! This week’s recipe is chili; as usual, any feedback is welcome. Enjoy!

Ingredients

  • 1 medium onion, chopped
  • 1 teaspoon ground cumin
  • 2 stalks celery, chopped
  • 2 green bell peppers, chopped
  • 2 jalapeno peppers, chopped
  • 3 cloves garlic, chopped
  • 2 (4 ounce) cans chopped green chile peppers, drained
  • 2 packages impossible *eef (24oz of protein)
  • 3 cans whole peeled tomatoes, crushed (28 ounces total)
  • ¼ cup chili powder
  • 1 can kidney beans, drained
  • 1 can garbanzo beans, drained
  • 1 can black beans
  • 1 can whole kernel corn
  • (optional) 1 Whole avocado and 1 handful of chopped cilantro

Instructions

  • Heat a Dutch oven on medium heat, add oil, and cook the impossible *eef until the protein is caramelized.
  • Add onion Cook and stir until onion is translucent; stir in celery, green bell peppers, jalapeños, garlic, cumin, and chili powder; cook till fragrant.
  • Add green chili peppers, tomatoes, and chili powder. Stir in kidney beans, garbanzo beans, and black beans; season with black pepper and salt to taste. Then bring to a boil, reduce heat to low, and simmer for 50 minutes.
  • Add corn and cook for an additional 5-10min
  • Finish with avocado and cilantro (optional). Serve with cornbread, tortilla chips, rice etc (optional). All done, enjoy!
  • roux [he/him, they/them]@hexbear.netEnglish
    5·
    2 months ago

    If the Impossible is too expensive, I found Bon’s Red Mill TVP works pretty well in a vegan chili. If you are going heavy on the beans(as you should), it mostly becomes background texture and you barely notice the somewhat spongy TVP taste.