Jeff Joyner's Organic Vegan Chili
Ingredients
- 1 Tbsp. olive oil
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 14 oz. frozen, plant-based ground beef substitute
- 1 16-oz. can of red, pinto, and black beans, drained and rinsed
- 1 16-oz. can of wholekernel sweet corn
- 2 12-oz. cans of petite diced tomatoes
- 3 cups vegetable broth
- 2 Tbsp. cumin
- 1 Tbsp. garlic powder
- 1½ tsp. salt
- ½ tsp. black pepper
- ¼ tsp. cayenne pepper (optional)
- 2 1-oz. packages of vegetarian chili seasoning mix
- 1 12-oz. can of light beer (optional)
- Corn chips, jalapeño, vegan sour cream, hot sauce, and shredded cheese, for topping (optional)
Instructions
- Add the olive oil to a large soup pot, and place it over medium-high heat for 2 minutes. Add the onion and bell peppers. Cook for 5 minutes, stirring occasionally.
- Add the ground beef substitute to the pot. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
- When thoroughly cooked, remove from heat and set aside.
- In a crockpot, add meat mixture, beans, corn, tomatoes, broth, seasonings, and beer. Cook on high for 4-6 hours. For best results, cook on low overnight, then increase to high 1 hour prior to serving.