I made chili a couple of weeks ago, but I was looking for something to make with a bag of Beyond Meat’s Beefy Crumbles. I saw this recipe and decided to add the Beyond Meat to it. I warmed the Beefy Crumbles in a pan and just added it at the end. This was GOOD! My 10 year old said it was his favorite chili ever, and he liked it more than the other one. I liked it a lot too, but it does have a little kick to it. My 6 year old picked out all the beans, and husband had two bowls full.
Three-Bean Vegetarian Chili
(All Recipes magazine, Sept./Oct. 2016)
1/4 cup vegetable oil
1 onion, cut into small dice
1 red bell pepper, cut into small dice
1 green bell pepper, cut into small dice
1 jalapeno pepper, seeded and minced (I omitted)
4 cloves garlic, minced
1/8 teaspoon salt
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 (6 ounce) can tomato paste
1 (28 ounce) can diced tomatoes
1 3/4 cups water
1 (15.5 ounce) can black beans
1 (15.5 ounce) can kidney beans
1 (15.5 ounce) can chickpeas
Sour cream, shredded Cheddar cheese, fresh cilantro leaves (optional)
note: I added 1 bag of Beyond Meat “Beefy Crumble”
Heat oil in a heavy 6-quart pot over medium heat. Cook onion, bell peppers, jalapeno, garlic, and salt, stirring occasionally, until tender, about 10 minutes. Stir in chili powder, cumin, oregano, tomato paste, tomatoes, and water and simmer over medium-low heat, stirring occasionally, until thickened, about 20 minutes.
Drain beans, reserving liquid, and rinse under cold water. Add beans and 3/4 cup reserved liquid to chili and simmer, stirring occasionally, until heated through, 5 to 7 minutes.
Top each serving with sour cream, cheese, and cilantro (if using).