Classic American Chili

I don’t have much to write about this recipe - it’s a straightforward American winter classic.

In this vegetarian version I use a newfangled meat substitute, Beyond Meat, which is so rich and fatty that it’s essentially indistinguishable from beef, especially in this spicy preparation. Be prepared to be blown away.

(Both the Beyond burger and the Beyond “crumble” are made of pea protein and are totally soy-free! Other Beyond products may not be, so stick to these if - like me - you’re not looking for a side of estrogen with your chili.)

Enjoy!

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Classic American Chili

INGREDIENTS

1 package Beyond Meat Crumble OR 3 Beyond Burger patties, crumbled

1 medium yellow onion, diced

2 cloves garlic, finely minced

1 red bell pepper, diced

3 tbs chili powder (or moderate, to taste)

2 tsp cumin powder

1 Tbsp red pepper flakes (optional)

1 tsp cumin

2 tbs olive oil

1 can crushed tomatoes

2 Tbsp tomato paste

1 can of kidney beans

1/2 cup cold water

salt and pepper to taste

3 long green scallions, chopped (optional)

¼ cup shredded sharp cheddar or other American cheese (optional)

1 scoop thick Greek yogurt, labneh or sour cream (optional)

Baguette, kettle chips, pita or other serving bread (optional)

DIRECTIONS

1.  Heat olive oil in a medium sauce pan. Over medium heat, sauté onions and garlic until soft, 5-7 minutes.

2.  Add red bell pepper, chili powder, cumin powder, a large pinch of salt and a few cracks black pepper. Cook until fragrant, stirring, another 2-3 minutes. Do not burn garlic.

3.  Add “beef” crumble or patties, breaking them up with a wooden spoon to brown, and stir to combine with other ingredients. Cook another 2 minutes.

4. Add crushed tomatoes, tomato paste, water and drained kidney beans. Simmer an additional 15 minutes, adding more water if needed to achieve desired thickness.

5. Remove from heat and adjust salt level. Top with cheese, scallions and/or yogurt, if desired, and serve alongside bread/chips/etc.