With the winter months approaching and the temperatures dropping, this plant-based chilli recipe is sure to keep you feeling warm, full and comforted. Not only does this recipe pack a nutrient-dense punch, but it also contains all the essential macronutrients: carbohydrates, healthy fats and protein.
What you will need:
1 large pot
1 pack of Beyond Meat Ground ‘Beef’
1 pack of sliced Cremini mushrooms
2 red peppers
2 zucchinis
1 small red onion
5-6 gloves of garlic
1 packet of Chilli mix seasoning
Hot sauce of choice ( I used Sriracha)
Oregano
Olive oil
2 Bottles of Presidents Choice plant-based Bolognese (or 2 bottles of tomato sauce)
4-5 Bay leaves
1/2 can of Corn
1 can of organic navy beans
Salt and pepper to taste
Cooking Instructions:
1. Chop all vegetables into small bite-size pieces
2. Heat pot to medium heat and add 4-5 TBSP of olive oil
3. Add vegetables (except corn and beans), cook until soft
4. Add pack of Beyond Meat and mix until evenly broken up with vegetables
5. Add 2 bottles of PC Plant-Based Bolognese (which contains soy ‘meat’) and crushed garlic cloves
6. Add chilli seasoning, oregano, hot sauce, salt and pepper, 4-5 bay leaves, mix well
7. Let simmer on low for 1-2 hours. Once all ingredients are soft and cooked, drain and rise corn and beans
8. Add corn and beans and let simmer on low for another 1-2 hours
9. Taste and adjust seasonings to liking. I added vegan mayo and cilantro to top off my chilli dish!
Remember, this recipe can be doubled or tripled and frozen for future consumption to save time and energy. Meal prepping and freezing your food is a great way to eat healthy meals with minimal effort.
Enjoy!
xoxo JMH
