Ingredients
- 2 teaspoons olive oil or oil of your choice
- 1 small white onion, diced (about 1/2 cup)
- 4 cloves of garlic, minced
- 1 poblano pepper, diced
- 1/2 green bell pepper, diced about 1/4 to 1/3 cup.
- 2 cans petite diced tomatoes, or crushed for smoother creamier chili
- 2 cups low sodium vegetable broth, or 2 1/2 cups water and 2 teaspoons No beef base, or beef broth
- 1 can kidney beans, rinsed and drained
- 1 can navy beans, rinsed and drained
- 8 to 10 ounces Gardein Ultimate beefless ground (around half the bag)
- 1 teaspoon cumin
- 1 tsp each Pasilla and ancho chili powders or use 2 teaspoons chili generic powder
- 1 ½ teaspoons smoked paprika
- 1 teaspoon cayenne optional
- ½ teaspoon thyme
- ½ teaspoon sage
- Salt and pepper to taste, if desired
Directions
- 1. Heat a large stock pot over medium heat. To the pot, add the oil. Once heated, add the onion, garlic, and peppers and cook for 3-5 minutes, until tender and aromatic. Add the tomatoes to the pot next. I prefer a thick chili, but not too thick. If however you like your chili a little smoother, you can use crushed tomatoes instead.
- 2. Add the broth to the mix as well as all of the seasonings, and beans. Bring to a simmer, and then reduce heat and cover with a lid. The chili can be ready in as little as an hour, but the best chilis tend to slow cook for multiple hours, so plan your cooking time accordingly.
- 3. About 30 minutes before serving, add your Gardein ground beef, stirring to mix. Cover once again with the lid, and allow to cook for around 30 minutes, until they’re properly heated and incorporated within the chili.
Photos
