Cozy Sunday Chili Vibes

10/5/2025

Cozy Sunday
Chili

Prep Time: 25 Min
Cook Time: 1 Hour 30 Min

Yields: 4 + Servings

2 Tbsp. Unsalted Butter
1 Tbsp. EVOO
3 cloves Garlic, crushed & minced
1 Tsp. Red Pepper Flakes
1 Red Onion, diced
2 stalks Celery, diced
1 Carrot, peeled & diced
1 Bell Pepper, diced (not green)
3 Jalapeno peppers, diced (include seeds for heat)
113ml can Green Chilis
340g Impossible Beef
SPICE BLEND - 2 Tsp. Mexican Chili Powder, 2 Tsp. Tex-Mex Seasoning, 1 Tsp. Chipotle Powder, 1 Tsp. Garlic Powder, 1 Tsp. Onion Powder, 1 Tsp. Kashmiri Chili Powder, 1/2 Tsp. Dried Oregano, 1/2 Tsp. Cumin
1 1/2 Tbsp. Tomato Paste
1 Tbsp. Valentina Super Hot Sauce (Sub your fave hot sauce)
Few Dashes Worcestershire Sauce (make sure it's vegan)
540ml Red Kidney Beans, drained & lightly rinsed
540ml Pinto Beans, drained & lightly rinsed
946ml Plant-Based Beef Broth (I used Ocean's Halo)
Himalayan Salt & Cracked Pepper
GARNISH - Sour Cream, Aged Cheddar, Green Onions

If you're unable to source the plant-based beef broth, sub in your fave vegetable broth and increase the tomato paste, hot sauce, and Worcestershire sauce. You'll also want to monitor seasoning and adjust if needed.
Although there's spice in a variety of forms, the chili was not burn your face off hot. If you want to cut some spice, reduce the jalapenos and make sure to seed them. You can also reduce your pepper flakes and chipotle powder also.

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!