Spicy Chili with Mash
Chili reminds me of my mom so much! We ate it a lot growing up and every time I smell it cooking away, it reminds me of her. We're approaching 10 years since she passed and it's quite surreal. Let's eat chili in memory of my mommy <3 This spicy chili features heat from several sources, Beyond Meat beef, beans, a collection of intense spices, and two hours of cook time to intensify those flavours. I tagged a mash recipe in the notes along with some garnish suggestions <3
PREP TIME
25 minutes
COOK TIME
2 hours
INGREDIENTS
22
Serves: 4
Ingredients
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted
- 1 tsp1 tsp1 tsp Red Pepper Flakes
- 2 cloves2 cloves2 cloves Garlic, crushed & minced
- 2 whole2 whole2 whole Yellow Onion, diced
- 1 whole1 whole1 whole Bell Pepper, Not green, diced
- 2 whole2 whole2 whole Celery, diced
- 2 whole2 whole2 whole Jalapeño Pepper, diced
- 2.5 tsp2.5 tsp2.5 tsp Chili Powder, Mexican Chili Powder
- 1 tsp1 tsp1 tsp Kashmiri Chili Powder
- 1 tsp1 tsp1 tsp Cumin, Ground
- 1 tsp1 tsp1 tsp Onion Powder
- 2 tsp2 tsp2 tsp Cocoa Powder
- 0.5 tsp0.5 tsp0.5 tsp Tex Mex Seasoning
- 340 grams340 grams340 grams Plant-Based Ground Beef - Beyond Meat
- 2 Tbsp2 Tbsp2 Tbsp Tomato Paste
- 2 tsp2 tsp2 tsp Browning (Grace), Browning Sauce
- 4 cups4 cups4 cups Vegetable Broth, I used Pres Choice Plant-Based Chik'n Broth
- 540 ml540 ml540 ml Pinto Beans, drained & lightly rinsed
- 540 ml540 ml540 ml Kidney Beans, drained & lightly rinsed
- .5 tsp.5 tsp.5 tsp Himalayan Pink Salt, More To Taste. See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
Process
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 the butter, EVOO, garlic, and pepper flakes, in a large skillet / pot set to just about medium heat. Once heated, let everything sizzle together for about a minute before adding the onion, jalapeno, bell pepper, celery, and a generous hit of both salt & pepper. Stir and let those veggies cook about 5 minutes. Whisk together your spices and add half of the blend to the skillet. Stir to combine and continue to cook another 5 minutes.
- Make a well in the center and drop in your beef. Break up the beef in to smaller crumbles, flipping as it cooks for even browning. This should take about 5 minutes, at which point you can stir everything together and continue to cook another couple minutes. Add the remaining spices and continue to cook another 3 - 4 minutes. Next, add the tomato paste and browning sauce, stirring to combine everything and letting that continue to cook another couple of minutes. Fold in both cans of beans along with a generous hit of both salt & pepper. Continue to cook for another 5 minutes, stirring as the skillet cooks.
- Pour in the broth, scraping the bottom of the skillet for any flavourful bits. Bring the chili to a boil and once boiled, add 1/2 tsp. salt, reduce to a simmer, and simmer for a minimum of one and a half hours. This will thicken the chili to perfection. If at the end of the cook process you deem it too thick, you can always thin it out with some broth. I like a thicker chili, especially paired with creamy mash.
- With 30 minutes remaining on the chili, prepare your mashed potatoes according to the provided recipe, or your favourite recipe for mash. Heck, grab a bag of the powdered potatoes if you want to save even more time!
- Taste the chili and if needed, adjust the salt to your liking.
- For service, scoop mashed taters in to the side of a shallow bowl and fill the other side with your chili. Add some butter to your mash and top your chili off with some / all of the recommended garnishes. ENJOY!
- Any remaining chili can be reserved for 4 days in an airtight container.
Notes
- I made my Broccoli Cheddar Potatoes recipes and simply omitted thew broccoli. Sub your fave mash recipe or use the recipe below. https://www.thehappyveg.ca/recipes/broccoli-cheddar-mashed-taters
- Garnish Suggestions - Crispy Tortilla Strips, Green / Red Onions, Shredded Cheddar, Jalapeno, Sour Cream, Cilantro
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Entrées Gluten Free Grain Free Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 902 |
| Fat: | 21 g |
| Carbohydrates: | 126 g |
| Protein: | 61 g |
| Cholesterol: | 15 g |
| Sodium: | 1420 mg |
| Fiber: | 50 g |
| Sugars: | 13 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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