Vegetarian Chili
Ingredients:
- 2 tablespoons olive oil
- 1 package vegan ground beef like Beyond Meat or Impossible Foods (about 12 ounces)
- 1 yellow onion, diced
- 2 bell peppers of any color, chopped
- 4 cloves garlic, minced
- 1 jalapeno, seeded and diced
- 2 tablespoons tomato paste
- 1 packet taco seasoning, whatever spice level you like
- 1 tablespoon liquid smoke
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 14.5 ounce can diced fire roasted tomatoes
- 2 15.5 ounce cans red kidney beans, drained and rinsed
- 1 cup vegetable broth*
- Salt and pepper, to taste
- Avocado, cilantro, lime wedges, Greek yogurt or sour cream, jalapeno slices, shredded cheese or any other toppings you like
Instructions:
- In a large skillet, heat oil over medium heat. Add the ground beef and start to brown.
- As the beef starts to brown (after about 3 minutes), add the onions and bell pepper. Continue to cook another 3 minutes until just starting to soften, and the beef is almost all browned.
- Add the jalapeno, garlic and tomato paste and cook another 2 minutes until fragrant, and no pink remains on the beef. The tomato paste should also turn a dark red.
- Transfer the beef mixture to then crock pot along with the rest of the ingredients. Start with about 1 teaspoon of salt and 1/2 teaspoon of pepper, and you can taste for any additional needed at the end.
- Cook on low in the crock pot for 6 hours or up to 8 hours.
- Serve with your favorite toppings.