Vegan and vegetarian chili with tons of protein.
- 20 min
- 2-3 servings
- vegan
- gluten-free
• 3 Tbsp olive oil
• 1/2 yellow onion, diced
• 1 garlic clove, minced
• 1 tsp ground cumin
• 1 Tbsp red pepper flakes (optional)
• 1/2 red bell pepper, diced
• 10 oz. package Beyond Meat beefy crumble
• 2 Tbsp tomato paste
• 14 oz. can crushed tomatoes
• 14 oz. can kidney beans, drained
• 1 cup water
• sea salt and pepper to taste
Instructions:
1. In a medium-sized sauce pot, sauté onions and garlic with oil until soft.
2. Add spices, pepper, and beefy crumble. Cook for 2 minutes.
3. Add tomato paste, tomatoes, beans, and water.
4. Simmer for 10 minutes or until desired thickness is reached.
5. Add sea salt and pepper to taste.
