Southwest
Spicy
Chili

This cold-weather classic is sure to come in clutch for an easy slow cooker creation or become a tasty, plant-based twist on everyone’s favorite tailgating tradition. In a season filled with tempting treats, always have this tasty go-to on standby.

Ingredients

  • 2lb of HAPPY LITTLE PLANTS™ plant-based ground
  • 1 medium onion finely cubed
  • 1 large carrot, cubed
  • ½ medium green bell pepper, cubed
  • 1 14.5-ounce can diced tomatoes
  • 3 cups vegetable broth
  • 1½ tsp ground cumin
  • 2 tsp granulated sugar
  • 2 tsp salt
  • ½ tsp ground pepper
  • 2½ tsp chili powder

Directions

  1. Brown plant-based ground in a large pot over med-high heat, breaking up the meat while stirring.
  2. Add onion and cook until tender.
  3. Add diced carrot, bell pepper and minced garlic. Cook until vegetables are tender, stirring as needed.
  4. Pour in diced tomatoes with juice, add beans, broth and seasonings. Stir well to combine.
  5. Turn heat down to a gentle boil and allow chili to cook 15-20 minutes, stirring occasionally (longer if meat and vegetables aren’t desired tenderness).
  6. Taste chili and add additional seasonings if needed. Turn o_ heat and allow chili to rest 5 minutes. Serve & enjoy!

Topping Ideas:

  • Sour Cream
  • Green Onions
  • Jalapeños
  • Avocados
  • Red onions
  • Cilantro

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