Mom’s Vegan Chili

Prep Time: 15 mins

Cook Time: 60 mins

Total Time: 1 hr 15 mins

Serves: 6

My Mom can REALLY cook. Watching and helping her in the kitchen is how I first fell in love with cooking. She made this vegan chili a few weeks ago when I came to visit and it was so delicious I had to post the recipe. I hope you enjoy as much as my family did.

Ingredients

• 6 Tbsp olive oil
• 1 large onion, diced
• 1 medium green pepper, diced
• 4 garlic cloves, minced
• 4 Beyond Burgers
• 6 oz Morning Star Farms Veggie Griller Crumbles
• 10 oz can Rotel (she used hot and it was nice and spicy)
• 2 - 15 oz cans diced tomatoes
• 12 oz can tomato paste
• 2 - 15 oz cans kidney beans
• 12 oz water
• 1 tsp garlic salt (or more to taste)
• 2 tsp garlic powder (or more to taste)
• 2 tsp cumin
• 1 Tbsp chili powder (or more to taste)
• 1 tsp onion powder (or more to taste)

Instructions

1. Heat olive oil over medium heat
2. Add chopped onion and green pepper and cook until softened then add minced garlic
3. Add Beyond Burgers and cook 5-6 mins on each side then break them up into chunks in the pan
4. Add the Morning Star crumbles, Rotel, diced tomatoes, kidney beans, tomato paste, water and spices and bring to a boil
5. Lower to a simmer and cook for about 45 minutes
6. Taste and adjust seasoning as needed

Enjoy!