Chilly Weather Chili

 

The moment I see the leaves begin to fall, I know it's time to break out this bad boy. Chili is perfect for fall not only is the chili warm but the spices are too and the fillings make you feel full and cozy inside and out. It has just enough heat to get the nose running but not enough that it would be uncomfortable. Perfect with tortillas, corn chips, or simply on its own, one bowl of this chili will warm you right up. 

I make mine with Impossible Burger and my homemade vegan "beef" broth and it tastes exactly the same as it does with normal beef and broth (actually a bit better tbh). That makes this the perfect recipe to pass around as meat eaters and non meat eaters alike can give it a try. 

Click Here for the video! 

Chilly Weather Chili

Ingredients 

• 1 lb. Impossible Burger or ground beef
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 can black beans, rinsed and drained
• 1 can kidney beans, rinsed and drained
• 1 can petit diced tomatoes
• 1 can tomato sauce
• 1 small can green chilis
• 1-2 tablespoons olive oil
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• up to 4 cups broth
• 1 can corn, optional (highly recommended)

Directions:

1. Pour 1-2 tablespoons of olive oil into a large pot over medium high heat. 
2. Add the onion and stir fry two minutes.
3. Add in the impossible burger/ground beef and sauté with the onions until browned. 
4. Once the beef is done, add the garlic and cook for 2 minutes.
5. Now add the rest of the ingredients, cover, and bring to a boil.
6. Reduce heat to medium low and simmer 20 minutes.
7. Remove from heat and serve! Leftovers can be kept in the fridge up to a week. It is even better day 2!