Ingredients:
- Beyond Meat (or any kind of meat alternative)
- garlic
- 1 yellow onion
- 1 tbsp chili powder and cumin
- 1 tsp coriander, cayenne, chipotle
- salt & pepper to taste
- 28 oz. can of crushed tomatoes
- 1 can of kidney beans, pinto beans, black beans
- frozen corn (or any veggies you'd like)
- kale (or any other greens)
- fresh cilantro
Recipe:
Saute your plant-based meat until brown and add in your diced onion along with 3 cloves of garlic (or however much garlic you prefer). Once the onions become a bit translucent and begin to break down, throw in your spices and saute those until fragrant. Once your spices are toasted, add in your can of crushed tomatoes and all three cans of beans. DON'T drain the liquid from your beans (it adds flavor). At this point, add in frozen corn or any veggies you'd like (I added half a bag of frozen corn). Stir in some kale or any fresh greens you have left that are about to expire. Top off with fresh cilantro & my vegan cheese sauce (on my blog).
The longer you let the chili simmer, the better the flavor!
