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.
Many, this recipe makes a big pot of chili
about 90 minutes
- 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
- 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.