Really Good Chilli

This rich, aromatic chilli is full of bright vegetables, beans and delicious spices.  The vinegar adds a little bite, and the cinnamon and smoked paprika give it an earthy depth. I add the Beyond Beef crumbles but they are optional. If you aren’t into faux meats, you can certainly make this dish without it, and lose none of the flavor.

Serves:

Many, this recipe makes a big pot of chili

Total time:

about 90 minutes

Ingredients

  • 2 cups of chopped onion
  • 1 cup diced red pepper
  • 1 cup diced green pepper
  • 1 cup chopped fresh tomato
  • 2 medium carrots, chopped
  • 1 stalk celery, diced
  • 3 cloves garlic, minced
  • 1 package Beyond Beef crumbles (optional)
  • 3 Tablespoons chili powder
  • 3 Tablespoons cumin
  • 2 teaspoons smoked paprika (a truly fabulous spice, get it!)
  • 2 teaspoons cinnamon
  • 3 teaspoons kosher salt (or to taste)
  • 4 cups vegetable broth, homemade or store bought
  • 2 (28 oz.) can crushed tomato (I use fire roasted for this dish)
  • 1 (15 oz.) can pinto beans  
  • 1 (15 oz.) can red beans
  • ¼ cup apple cider vinegar
  • black pepper to taste

Directions

  • In a large pot, combine onion, carrot, celery, and green and red peppers with a bit of olive or avocado oil.  Sauté the vegetables until soft. (You can also sauté in water if you’re avoiding oil.)
  • Add the Beyond Beef crumbles, breaking up with a wooden spoon and mixing with the veg.
  • Add the vegetable broth, diced and fresh tomatoes, garlic and all the spices. Stir well. Add beans and vinegar.
  • Bring to a rolling simmer and reduce to a quiet simmer, cover and cook for one hour, checking and stirring every now and then.
  • Serve garnished with a little chopped tomato and onion.
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