Chili with Plant-Based Sausage, Beef and Beans
1 Cup ground plant-based sausage (you can also break up plant-based sausage patties)
1 Cup plant-based beef crumble (you can also break up a plant-based burgers)
2 Large cans of crushed tomatoes
1 Can small red beans (kidney beans are fine, too)
2 Teaspoons black pepper
Hot sauce to taste
3 Tablespoons chili powder (you might want more)
1 Cup diced sweet red pepper (green is fine, too)
1 Medium sweet onion (yellow and white are ok too)
1 Large jalapeno
1 Teaspoon butter
Pour cans of tomatoes into a large pan and stir in chili powder and black pepper. Cover the pan and warm the contents over medium heat. Turn it down to ¼ heat or less when it starts to simmer.
Rinse off the jalapeno and the sweet red pepper. Remove the stems, cores and seeds from the jalapeno and sweet red pepper and dice them. (Wear a glove to avoid contact with the jalapeno’s hot oil.) Peel the onion and dice it.
Drain the red beans and pour onto a plate. Crush half the beans so they can thicken the chili.
Carefully remove the large pan cover to avoid getting tomato spattered on you and stir in the beans.
Preheat frying pan over ¼ heat. Coat bottom of the pan with butter. Lightly saute vegetables for 3-5 minutes. Stir the vegetables into the chili mix.
If the sauce seems too thick, add a little water to thin it out.
Read the instructions for the plant-based beef and sausage you purchase and brown them accordingly. Make sure to crumble them as they brown.
Stir the plant-based meat into the chili. Heat it to the desired temperature and it’s ready to eat.
Add hot sauce and cheese at the table.
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