Vegetarian Chili

Vegetarian

Hearty and healthy this chili is delicious and easy to make.

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Ingredients

2 teaspoons Paprika
2 teaspoons Chili powder
3 tablespoons Tomato Paste
1.5 cups Chicken Broth
2 ribs chopped Celery
2 large carrots chopped
1 can Kidney Beans
1 can Cannellini Beans
1 can Black Beans
1 Poblano pepper chopped
1 package Ground Beyond/Impossible Meat
1/2 onion diced
tablespoon minced garlic
cherry tomatoes - 1 pound
sugar - 2 tablespoons

Instructions

1. In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, pepper, carrot, celery and ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.

2. Add the garlic, chili powder, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.

3. Add the diced tomatoes and their juices, the drained black beans, cannellini beans and kidney beans, chicken broth and tomato paste and sugar. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.

4. Optionally, add chopped cilantro, stir to combine. Add salt to taste. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.