Cozy Chili Vibes (Edit recipe)

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Chili is such a nostalgic dish for me. My mother was such a huge fan and we ate it a lot growing up. Now, those spices simmering away remind me so much of my mother, and always provide such cozy, comforting vibes. Spicy, flavourful, and delish.

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Original Recipe

PREP TIME

25 minutes

COOK TIME

1 hour and 30 minutes

INGREDIENTS

27

Serves: 4

Ingredients

2 Tbsp Butter, Unsalted
1 Tbsp Extra Virgin Olive Oil
1 tsp Red Pepper Flakes
3 cloves Garlic, crushed & minced
1 whole Red Onion, diced
1 whole Carrots, peeled & diced
2 whole Celery, diced
3 whole Jalapeño Pepper, diced (include seeds)
1 whole Bell Pepper, not green, diced
113 ml Green Chilies
340 grams Plant-Based Ground Beef - Impossible
2 tsp Chili Powder, Mexican Chili Powder
2 tsp Tex Mex Seasoning
1 tsp Chipotle Powder
1 tsp Kashmiri Chili Powder
1 tsp Garlic Powder
1 tsp Onion Powder
0.5 tsp Oregano, Dried
.5 tsp Cumin, Ground
1.5 Tbsp Tomato Paste
1 Tbsp Hot Sauce, I used Valentina Super Hot
1 whole Worcestershire Sauce, See Recipe
540 ml Kidney Beans, drained & lightly rinsed
540 ml Pinto Beans, drained & lightly rinsed
946 ml No Beef Broth - Ocean's Halo
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Begin heating your EVOO, butter, garlic, and pepper flakes in a large pot / deep skillet set to about medium. Once heated, let everything sizzle together for about 30 seconds before adding the onion, carrot, celery, jalapeno, green chilis, bell pepper, and a generous hit of both salt & pepper. Stir together, reduce your heat a touch, and let those veggies cook for about 15 minutes, stirring as needed until veggies are softened up.
Make a well in the center of the pan and drop in your plant-based beef. Break the beef up into smaller crumbles as it browns. After a couple minutes, sprinkle in half of your spice blend along with another good pinch of both salt and pepper. Stir everything together and continue to cook another 5 minutes or so. Stir in the tomato paste, hot sauce, and Worcestershire sauce, and continue to cook another 4 - 5 minutes, stirring as needed.
Stir in the kidney & pinto beans along with a pinch of salt, stir, and continue to cook another couple minutes. Pour in your broth, rinsing out the carton with some cold water and adding that to the skillet as well, and make sure to scrape the bottom of your pot / skillet for any flavourful bits. Once the chili comes to a boil, stir in the remaining spice blend and a half teaspoon salt. Reduce to a simmer and cook uncovered for about an hour. You're going to want to stir your chili every 10ish minutes.
After about an hour, you should be nice and thickened up. You could at this point, add additional broth and continue to simmer for longer for even more intensity on the flavour. I was content myself after the hour. Taste your chili and season with additional salt / pepper to taste.
Serve your chili with a dollop of sour cream, shredded cheddar, and some sliced green onions. ENJOY!

Notes

If you can't source the plant-based beef broth, sub in vegetable broth and icnrease the tomato paste, Worcestershire, and hot sauce. Also, monitor your seasonings and adjust if needed as the beef broth is seasoned.
Scared of spice? Seed your jalapenos, reduce your chipotle or pepper flakes if needed.
GARNISH - Sour cream, cheddar, green onions
SERVE - On its own or with rice / mashed taters.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	878
Fat:	17 g
Carbohydrates:	126 g
Protein:	59 g
Cholesterol:	15 g
Sodium:	1279 mg
Fiber:	53 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated per serving.