Crockpot Chili

Crockpot Chili





​Prep Time: 15 Min
Cook Time: 8 + Hours

Yields: 4 + Servings

WHAT YOU NEED

• 340g Beyond Meat Beef
• 1 Large Onion, diced
• 2 cloves Garlic, crushed & minced
• 2 stalks Celery, diced
• 1 Red Bell Pepper, diced
• SPICES (1) - 1 Tsp. Mexican Chili, 1 Tsp. Garlic Powd, 1/2 Tsp. Chipotle Powder, 1/2 Tsp. Cumin, 1/2 Tsp. Dried Oregano, 1/2 Tsp. Onion Powd
• 796ml Diced Tomatoes
• 2 C + PC Plant-Based Beef Broth
• 540ml Pinto Beans, drained & lightly rinsed
• 1 Tbsp. Worcestershire Sauce
• 1 Tbsp. Tomato Sauce
• Hot Sauce
• SPICES (2) -1 Tsp. Tex Mex Seasoning, 1 Tsp. Cumin, 1 Tsp. Onion Powder, 1/2 Tsp. Dried Oregano, 1/4 Tsp. Cayenne
• 3/4 Tsp. + Himalayan Salt

DIRECTIONS

• Begin heating the plant-based beef in a non-stick skillet set to about medium. Once heated, cook and break up in to smaller crumbles until the beef is lightly browned. Push it to the side of the skillet and drop in the garlic. Let the garlic sizzle for up to a minute without burning, before adding the onion, bell pepper, celery, and all of the spices (1). Stir to combine, season with salt, and cook another 4 - 5 minutes.
• Taste the beef and season with additional salt if needed.​

• Grab your crockpot and add to it the diced toms, beans, broth, worcestershire sauce, tomato paste, and as much hot sauce as your heart desires. (To Taste.) Next, transfer the cooked beef and veg to the crockpot followed by all of the spices (2). Add the 3/4 tsp. salt and stir until combined.
• Set to high, cover, and cook for 2 hours. Reduce to low and continue for 5 - 6 hours. If the chili has reduced too much prior to the 5 - 6 hour mark, add additional broth to the crockpot and continue to simmer.
• Once finished, taste and adjust salt if desired.
• Serve right away over rice, potatoes, or your favourite grain. Leftover chili can be refrigerated for 4 - 5 days.

HAPPY VEG