Sherry’s Plant Based Chili
"We had a chili recipe that was in our family for 3 generations. I went plant based in 2017 and had to find a way to convert our family recipe to plant based. Turns out its better than the carnivore version. We all love it."
Ingredients
| Ingredient | Quantity |
|---|---|
| plant based grounds | 1 pack, 4 cloves, 2, 2, 2, 1 small, 1, 2 cans, 1 can, 1 can, 1 can, 1 can, 1/4 cup, 2 tablespoons, 4 tablespoons, 1 table spoon, 2 tablespoons, 1 tablespoon, 5 tablespoons |
| garlic | |
| green bell peppers | |
| red bell peppers | |
| orange bell peppers | |
| sweet onion | |
| jalapenos | |
| tomato sauce | |
| fire roasted tomatos | |
| kidney beans | |
| black beans | |
| chili beans | |
| tabsco | |
| garlic salt | |
| chili powder | |
| mexican oregano | |
| salt | |
| pepper | |
| maple syrup |
Directions
In a large pot brown the plant based grounds and garlic, when they are almost finished add the bell peppers and onion. Sautee for 10 minutes. Add the tomato sauce, fire roasted tomatos and beans. Add in the seasonings, maple syrup and tabasco. Stir. Put a lid on the chili and simmer between medium to low heat for 40 minutes. Stir occasionally.