Chilly Beyond Beef Chili

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We blog about this recipe here.

Chilly Beyond Beef Chili

Adapted from J. Kenji López-Al in the NYTimes. 

  • 2 tablespoons butter
  • 1 pound vegan ground meat; I used Beyond Beef and we thought it was great
  • 1 medium onion, diced
  • 2 large garlic cloves, minced
  • 1 tsp dried oregano
  •  Kosher salt
  • 1-2 chipotle peppers packed in adobo sauce, finely chopped (optional – they add lots of heat)
  • 2 tsp ground cumin
  • 1-2 T chili powder – such as Gephardt, to taste
  • 1/4 c tomato paste
  • 1 (15-ounce) can diced fire-roasted tomatoes 
  • 1 (16-ounce) can pinto beans or kidney beans, rinsed and drained
  • 1 T soy sauce
  • 1 T apple cider vinegar
  •  Diced onions, chopped cilantro, chopped pickled jalapeños, sliced black olives, Mexican crema or sour cream, shredded cheese, fresh tortillas or tortilla chips, for serving (optional)

Melt the butter in a large Dutch oven over medium-high heat. Add the vegan ground meat and cook, breaking it up into pieces with a wooden spoon, until it’s lightly browned and it is starting to sizzle rather than steam, about 6-10 minutes.

Add the onion, garlic, oregano and salt. Cook, stirring frequently, until the onions have softened, about 2 minutes. Add the chipotles, cumin and chili powder, and cook another 2-3 minutes. Add the tomato paste and cook, stirring frequently, about 1 minute.

Add canned tomatoes,  pinto beans, soy sauce and 1 cup water, and stir to combine. Bring to a boil, reduce to a simmer, and cook, stirring occasionally and adding more water if necessary, until flavors have developed and chili is thickened to desired consistency, about 30 minutes.  Stir in vinegar. Season to taste with salt and pepper. Serve with the garnishes you like.

Recipe brought to you by and Andy and Ann.

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