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.

Servings 6
Prep Time 10 minutes
Total Time 40 minutes

Ingredients

  • 2 (16-ounce) packages HAPPY LITTLE PLANTS™ unseasoned plant-based ground product
  • 1 onion, chopped
  • 1 carrot, peeled and diced
  • ½ cup chopped green bell pepper
  • 2 cloves garlic, minced
  • 1 (14.5-ounce) can diced tomatoes
  • 3 cups vegetable broth
  • 2 (16-ounce) cans kidney beans, rinsed and drained
  • 2½ teaspoons chili powder
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 1½ teaspoons ground cumin
  • ½ teaspoon black pepper
  • Toppings: sour cream, green onion, jalapeños, avocados, red onions, cilantro, if desired

Directions

  1. In large pot over medium-high heat, cook ground product 8 minutes or until browned, breaking up product while stirring.
  2. Add onion and cook 3 to 4 minutes or until tender. Add carrot, bell pepper and garlic. Cook 4 to 5 minutes or until tender, stirring occasionally.
  3. Stir in broth, tomatoes with juice, beans, and seasonings. Stir well to combine. Bring to boil; reduce heat and simmer 15 to 20 minutes, stirring occasionally.
  4. Serve with desired toppings.


Nutritional Information per serving

Calories: 414
Protein: 36g
Fat: 9g
Carbohydrates: 47g
Cholesterol: 0mg
Sodium: 2145mg

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