Vegan Red and Black Bean Chili

Serving size: 8 – 10

Ingredients:  

1 yellow onion, diced

1 green bell pepper, diced

1 ½ tablespoons minced garlic

10 oz package Beyond Beef meat crumbles

2 tablespoons extra virgin olive oil - Slight Kitchen Werk Garlic Infused EVOO preferred

16 oz tomato sauce

6 oz tomato paste

16 oz can kidney beans

16 oz can black beans

16 oz water

16 oz can sweet corn, drained

2 tablespoons chili powder

½ teaspoon paprika

2 teaspoons sea salt 

1 teaspoon freshly crack black pepper

1 package chili seasoning (omit for lower sodium levels)

Toppings (optional:)

Avocado, green onion, cilantro 

Instructions:

1. Heat extra virgin olive oil In a large pot. When hot, add in onions, peppers and sauté on medium - low heat for 4 minutes.

2. Add in garlic, beef crumbles, salt and pepper. Cook for about 4 additional minutes.

3. In the same pot, add in beans, water, tomato sauce, tomato paste, chili powder, paprika, cinnamon, salt and pepper

4. Cover and simmer on low heat for 30 minutes, stirring occasionally to prevent scorching at the bottom of the pot.

5. Mix in corn into pot, cover and continue to cook for 5 minutes.

6. Serve warm topped with avocado, green onion and cilantro.

7. Enjoy!

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