Tex-Mex Chipotle Chili
Chili was a staple in my household growing up; cheap to make a lot of and could feed the family on a budget. I still LOVE chili, and I'm always trying to make it a bit differently each time. This time I went with a Tex-Mex version that included spicy, smoky chipotle peppers, plant-based beef, veggies, and hours of cooking to really intensify those flavours.
Also, if you follow the link to my blog, I attached a chili jacket potato sitch that was so delicious. Everything is better with potatoes <3
PREP TIME
25 minutes
COOK TIME
2 hours
INGREDIENTS
20
Serves: 4
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 2 whole2 whole2 whole Yellow Onion, Diced
- 1 whole1 whole1 whole Bell Pepper, Not green, chopped
- 1 bunch1 bunch1 bunch Green Onion (Scallion), Sliced
- 4 whole4 whole4 whole Chipotle Peppers in Adobo Sauce, Chopped
- 340 grams340 grams340 grams Plant-Based Ground Beef - Beyond Meat
- 540 ml540 ml540 ml Kidney Beans, Drained & rinsed
- 1 Tbsp1 Tbsp1 Tbsp Tomato Paste
- 1.5 cups1.5 cups1.5 cups Vegetable Broth, I used Pres Choice Plant-Based Beef Broth
- 284 ml284 ml284 ml Diced Tomatoes & Green Chilies - Rotel, 3 Cans
- 1.5 cups1.5 cups1.5 cups Water
- 2 tsp2 tsp2 tsp Tex Mex Seasoning
- 1 tsp1 tsp1 tsp Chili Powder, Mexican Chili Powder
- 0.5 tsp0.5 tsp0.5 tsp Cumin, Ground
- 1 tsp1 tsp1 tsp Onion Powder
- 0.25 tsp0.25 tsp0.25 tsp Cayenne Pepper
- .25 tsp.25 tsp.25 tsp Chipotle Powder
- .25 tsp.25 tsp.25 tsp Red Pepper Flakes
- 0.5 tsp0.5 tsp0.5 tsp Himalayan Pink Salt, See Recipe, More To Taste
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 in a large skillet set to just about medium heat. Once heated, add the pepper flakes & chipotle peppers. Stir and cook for a minute before adding the onion, green onions, bell pep, and a good pinch of salt. Stir and cook 6 - 7 minutes. Push everything to one side and drop in the Beyond Beef. Break up the beef in to crumbles as it cooks for 5 - 6 minutes.
- Add the tomato paste, tex mex, chili powder, onion powder, cumin, chipotle powder, cayenne, and a good pinch of salt. Stir and continue to cook another 2 - 3 minutes.
- Pour in the tomatoes, water, and broth. Bring to a boil and once boiled, reduce heat to medium low, add the 1/2 tsp. sea salt, and simmer for 1 1/2 hours. If needed, add more water if the chili gets too thick but you want to cook it for at least an hour and a half to intensify the flavours.
- Taste and adjust salt to your liking. ENJOY!
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 Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 757 |
| Fat: | 22 g |
| Carbohydrates: | 96 g |
| Protein: | 53 g |
| Cholesterol: | 15 g |
| Sodium: | 1551 mg |
| Fiber: | 37 g |
| Sugars: | 7 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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