2 Packs Beyond Burger Patties (4 patties total)
pound of Kidney Beans soaked overnight and slow cooked or (2) 29-oz cans Kidney beans
1 cans (29 oz.) Black beans
2 (15 oz.) diced tomatoes
1 bunch cilantro (tops and slight stems) *save some for garnish
1 bunch green onions (green & white part) *save some for garnish
2 chipotle chilies (in adobo)
Use 1 T of the adobo
1 red onion (small dice)
1 red bell pepper (small dice)
1 stalk celery (4-5 sticks- small dice)
3 Tablespoons grape seed or avocado oil
1 small can tomato paste
1 can of beer of your choice 6-8 cloves garlic (minced)
2-3 Tablespoons chili powder
1 Tablespoon paprika (I use smoked paprika)
.5 teaspoon cayenne
1 Tablespoon cumin
1t onion powder
1 teaspoon cinnamon
.5 teaspoon ginger
1 teaspoon Italian seasoning
tt Pink Himalayan Salt
tt Black Pepper
2 bay leaves Garnish:
vegan sour cream
hummus or nut based dips
shredded vegan cheese
crushed tortilla chips
The Beyond Burger®
Start with a large hot pot such as a Dutch over add oil and sauté onions, bell peppers and celery until slightly translucent.
Add garlic and sauté until garlic becomes fragrant.
Add Beyond Burger Patties and breakup patties with a spatula into crumbles. Slightly brown the “meat”.
Add the seasonings, chipotle pepper with adobo sauce and the beer to the meat. Then add kidney and black beans, simmer for 10 minutes.
Next add tomato paste and tomatoes. Taste and adjust seasoning, salt and pepper if needed.
Last add cilantro and green onions. Simmer on low for at least 30 minutes to allow flavors to meld.
Serve hot with optional garnishes above.
This recipe is also great in a Crock-pot or slow cooker.
*Seasoning can be altered by your taste of spice; in my chili, I am a lil heavy on the cumin, and chili powder & smoked paprika. Chili is supposed to have a kick!
*For less kick only add 1 chipotle chili
*To increase the serving size; add another pack of Beyond Meat Burger Patties and 1 additional can of both beans.
*For a very thick chili add 1 extra can of tomato paste
*For a thinner chili add 1-2 cups of vegetable broth.
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