Chili, it's a competition starting, mouth-watering, meal, that can be mild, spicy, or somewhere in-between. It's full of protein, veggies and, soul satisfying goodness, and for people like me who like meat in their chili, now you can have the best of all worlds with this vegan version by using Beyond Beef- plant-based ground. This chili is not spicy, so if you like it hot, grab your favorite hot sauce or hot peppers and get to it! This chili not only tastes like the real deal, it's far healthier than it's counter-part, and is sure to be a favorite among anyone who's a chili lover. I topped mine in this photo with fresh green onion from my garden, but don't forget your favorite vegan cheese, like Miyoko's Cheddar Shreds and/or Sour Cream like Forager's to complete this delicious meal.
I made one alteration to this recipe: I added Cayenne pepper to taste.
Many thanks to Jolinda Hackett at the The Spruce Eats for this amazing recipe, us vegan chili lovers can now have the chili we remember!
For the full recipe and method please visit Jolinda's recipe at the Spruce Eats, here:
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