Vegan Chili Recipe

Ingredients:

• 1 package of Beyond Beef (or Impossible Beef)

• 1 can of garbanzo beans

• 1 can of red beans

• 1 can of kidney beans

• 1 small yellow onion, finely diced

• 1 whole bulb of garlic, minced (optional)

• 2 tablespoons chili powder

• 1 teaspoon cumin

• 1 teaspoon cayenne pepper

• 1 teaspoon oregano

• 1 teaspoon smoked paprika (or spicy paprika)

• Black pepper and salt to taste

• 3 cups of water

• 1 can of diced or crushed tomatoes (fire-roasted recommended)

• 1 tablespoon corn masa flour

• 2 tablespoons water (for mixing with masa flour)

Instructions:

1. In a cast iron skillet, brown the Beyond Beef as you would with regular meat.

2. Once the Beyond Beef is fully cooked, add the garbanzo beans, red beans, and kidney beans (including the liquid from the cans).

3. Add the chili powder, cumin, cayenne pepper, oregano, and smoked paprika to the skillet. Add the minced garlic (if using) and finely diced onion. Season with black pepper and salt to taste.

4. Add 3 cups of water (approximately 1 cup for each can of beans). Add the can of diced or crushed tomatoes (fire-roasted recommended). Stir well and bring the mixture to a simmer.

5. In a small bowl, mix the corn masa flour with 2 tablespoons of water to create a slurry. Add the slurry to the chili and stir to combine. This will help thicken the chili.

6. Reduce the heat and let the chili simmer for several hours (about 5-6 hours) in the cast iron pot. This allows the flavors to meld together beautifully.

7. Taste the chili and adjust the seasoning as needed, adding more black pepper and salt if necessary.

8. Serve the chili hot, garnished with your favorite toppings such as avocado, cilantro, or vegan cheese.