Meaty Vegetarian Chili (with Plant-Based Meat)

Ingredients

• 1 tablespoon olive oil (olive oil)
• 1 large onion (rough chopped (I used a red onion))
• 2-3 jalapeno peppers (chopped into large chunks)
• 1-2 serrano peppers (chopped (optional for more heat))
• 2 large bell pepper (chopped into 1-inch chunks (I'm using 2 large red bells))
• 16 ounces plant-based meat ((use your favorite, or use 2 cups extra beans/vegetables))
• 4 cloves garlic (chopped)
• 1 can 15 ounces red kidney beans (drained and rinsed)
• 1 can 15 ounces black beans (drained and rinsed)
• 1 can 15 ounces pinto beans beans (drained and rinsed)
• 30 ounces fire roasted tomatoes (2 cans)
• 2 Roma tomatoes (rough chopped)
• 6 ounces tomato paste
• 2 cups vegetable broth
• 2 tablespoons hot sauce (pick your favorite)
• 3 tablespoons chili powder (or 4-5 tablespoons for more pronounced flavor)
• 1 teaspoon ground cumin
• 1 teaspoon Mexican oregano
• 1 teaspoon spicy chili flakes (if desired)

Steps

1. 1

   Heat the oil in a large pot, then cook the onion and peppers for 5 minutes, until crisp-tender.

2. 2

   Add the plant-based protein/"meat". Break apart with a wooden spoon and cook until the product browns a bit, about 10 minutes.

3. 3

   Add the garlic and cook another minute.

4. 4

   Stir in the beans, tomatoes, tomato paste, broth, hot sauce, chili powder, cumin, oregano, and spicy chili flakes.

5. 5

   Reduce heat; simmer, uncovered, for at least 30 minutes (60 minutes is better) or until heated through. You can simmer longer to let the flavor develop even more. I usually like to simmer for at least 1 hour.

6. 6

   Serve with your favorite garnish!