Tex Mex Chipotle Chili

Tex Mex Chipotle
Chili





​Prep Time: 20 Min
Cook Time: 1 1/2 Hours +

WHAT YOU NEED

• 2 Tbsp. Unsalted Butter
• 1 Tbsp. EVOO
• 2 Yellow Onions, diced
• 1 Bell pepper, chopped
• 1 Bunch Green Onions, sliced
• 3 - 4 Chipotle Peppers in Adobo Sauce, chopped
• 340g Beyond Meat Beef
• 540ml Red Kidney Beans, drained and rinsed
• 1 Tbsp. Tomato Paste
• 1 1/2 C PC Brand Plant-Based Beef Broth (*1)
• 3x 284ml Rotel Diced Toms with Chilis
• 1 1/2 C + Water
• 2 Tsp. Tex Mex Seasoning
• 1 Tsp. Mexican Chili Powder
• 1/2 Tsp. Cumin
• 1 Tsp. Onion Powder
• 1/4 Tsp. Cayenne
• 1/4 Tsp. Chipotle Powder
• 1/4 Tsp. Red Pepper Flakes
• 1/2 Tsp. + Sea Salt

DIRECTIONS

• 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!

MAKE IT A JACKET

• Russet Potatoes
• Vegetable Oil
• Unsalted Butter
• S & P
• Vintage Cheddar, shredded
• Chipotle Mayo
• Sour Cream
• Sliced Green Onions

• While your chili cooks, preheat your oven to 425 F & pierce your russets with a fork several times. Place the taters on a baking sheet and drizzle them with vegetable oil. Season liberally with sea salt & cracked pepper. Bake 1 Hour + until potatoes are fully cooked and fork tender.
• Slice open the taters and stuff with unsalted butter. Smother with the tex mex chipotle chili and top with shredded old cheddar, sour cream, chipotle mayo, and some fresh, sliced green onions. ENJOY! 

HAPPY VEG