🌱Hubby-Approved Meatless Chili Recipe😉

This meatless chili had hubby reaching for seconds before he even realized it was veggie. Who knew being sneaky could taste so good? 😜

Ingredients:

1 box Abbott's Plant-Rich Ground "Beef"

1 chili powder packet

2 cups of vegetable broth (or chicken broth for a non-vegetarian option)

1/2 chopped sweet onion

1 green or red bell pepper, chopped

1 orange or yellow bell pepper, chopped

1 tablespoon minced garlic

1 small can of tomato paste

1 can of black beans, drained and rinsed

1 can of red kidney beans, drained and rinsed

1 can of crushed tomatoes

1/2 teaspoon salt

1/2 teaspoon garlic salt

1/2 teaspoon cumin

1/2 teaspoon onion powder

1 teaspoon garlic powder

1/4 teaspoon paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon chili flakes

1 teaspoon light brown sugar

1 teaspoon black pepper

⬇️Instructions⬇️

Prepare the Ingredients: Chop the onion and bell peppers. Drain and rinse the black beans and kidney beans.

Combine Ingredients in Crockpot: Add all the ingredients to the crockpot.

Customize to Taste: Feel free to adjust the amounts of any ingredients based on your flavor preferences. Add more spices for a kick, or keep it milder with less.

Cook: Stir everything together to mix well. Set your crockpot to high and cook for about 2 hours. This slow cooking process allows the flavors to meld beautifully and the chili to thicken.

Serve: Enjoy your chili over rice, with rice, with chips, or alongside biscuits or cornbread. It’s versatile and perfect for any dining preference.

⬇️Tips⬇️

Adjust the spice levels to suit your taste. Add more cayenne pepper or chili flakes for extra heat. I tend to be a bit heavier handed with my spices so typically where you see 1/2 teaspoon in doing 1 full teaspoon 🥲 but I love me some flavor packed chili!

This chili is ideal for meal prepping and can be stored in the refrigerator for up to 5 days or frozen for longer storage. 🙂

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