As much as we love our 45-Minute Lentil Chili recipe, this one is even easier to prepare and every bit as meaty and delicious! This is the perfect vegan chili to serve your meat-eating friends and family. It's full of texture thanks to sautéed Beyond Beef, onion, jalapenos, bulgur (or quinoa for gluten-free), and beans. Plus fire-roasted tomatoes and a generous amount of spices bring serious flavor. This one's a keeper!Serves 6 to 8.
2tablespoonscooking oil such as avocado or grapeseed
1largeonion, finely chopped
2largejalapenos, diced - remove seeds for less spiciness
5clovesgarlic, minced
16ouncesBeyond Beef - or Impossible
1(28 oz) cancrushed fire-roasted tomatoes - or regular
1teaspoonsea salt
½teaspoonblack pepper, or more to taste
3tablespoonsnutritional yeast, optional - see Note 1
3½cupswater - see Note 1
1tablespoontamari (for GF) or soy sauce - see Note 1
⅔cupdry bulgur (our favorite), or quinoa, rinsed and drained (for GF) - for GF, TVP is another option
2(15 oz) canscooked beans, rinsed and drained, such as kidney, pinto or black beans
Instructions
Combine the chili powder, cumin, mushroom powder, paprika, and oregano in a bowl and set aside.
Preheat a large soup pot over medium heat, and add the oil. Add the spice blend and cook for 1 minute, stirring frequently.
Add the onion, jalapeno and garlic. Stirring frequently, cook for 2 to 3 minutes. If the mixture looks too dry or the pot is too hot, add a splash of water.
Add the Beyond Beef to the pot. Use a spoon to break it up into chunks (as large or small as you like). Cook until browned on the outside and incorporated with all of the spices, about 5 minutes.
Add the tomatoes, salt, pepper, and nutritional yeast, and stir to combine. Add the water and tamari, and bring to a boil. Stir in the bulgur (or quinoa) and beans. Reduce heat to a simmer. Stirring occasionally, cook for 15 minutes.
Let the chili stand for a few minutes, then taste and adjust seasonings as desired.
Notes
Note 1 - If you'd rather not use nutritional yeast, omit it, the soy sauce, and the water, and use vegetable broth instead. Storage - Refrigerate in a covered container for up to 5 days. To freeze, cool completely and transfer to a freezer-safe container. Freeze for up to 2 months.