RECIPE: Plant-Based Chili
Classic chili can be synonymous with beef, but with the rise of high-quality meat substitutes, there’s really no reason to contribute to environmental destruction just for a bowl of delicious chili. I actually developed this recipe when I was a meat-eater and won a chili cook-off with it, but it would be difficult to tell the difference between the two versions, and this vegan version got raves recently from a professional chef at another cook-off. The key is the chilies and the spices, not the meat.
- Servings: 6
Source: Bluedot Living
Ingredients
- medium onion , chopped
- stick plant-based butter substitute
- packages Beyond Beef Plant-Based Ground
- boatload of peppers , chopped with seeds and pith removed
- can of red beans, rinsed
- can of diced tomatoes
- can tomato paste
- Better Than Bouillon Vegetable Base, dissolved in 6 oz of hot water
- Tbsps soy sauce
- Tbsps chili powder
- cumin powder
- tsps salt
- black pepper
- cayenne pepper
- Tbsps apple cider vinegar
- Chopped tops of green onions for topping
- red, orange, and/or yellow bell peppers
- Anaheim peppers
- banana peppers
- jalapeño peppers
- serrano peppers
- habanero peppers