Spicy Chili Over Mash

Spicy Chili Over Mash

Prep Time: 25 Min
Cook Time: 2 Hours

Yields: 4 Servings

What You Need

• 1 Tbsp. EVOO
• 2 Tbsp. Unsalted Butter
• 1 Tsp. Red Pepper Flakes
• 2 cloves Garlic, crushed & minced
• 2 Yellow Onions, diced
• 2 stalks Celery, diced
• 2 Jalapeno Peppers, diced
• 1 Bell pepper, diced (Not Green)
• SPICE BLEND - 2 1/2 Tsp. Mexican Chili Powder, 1 Tsp. Kashmiri Chili Powder, 1 Tsp. Ground Cumin, 1/2 Tsp. Tex-Mex Seasoning, 1 Tsp. Chipotle Powder, 2 Tsp. Cocoa Powder, 1 Tsp. Onion Powder
• 340g Beyond Meat Beef
• 2 Tbsp. Tomato Paste
• 2 Tsp. Browning Sauce
• 540ml Salt-Free Red Kidney Beans, drained & lightly rinsed
• 540ml Pinto Beans, drained & lightly rinsed
• 1 L Pres. Choice Plant-Based Chik'n Broth
• 1/2 Tsp. + Himalayan Salt 
• Cracked Pepper
• CHEESY MASH

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 - Crispy Tortilla Strips, Butter, Sliced Jalapeno, Green Onion, Red Onion, Shredded Cheddar, Sour Cream

Directions

• 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.​

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• 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. 

HAPPY VEG