My friend Rachael made this awesome chili and actually won second place in a chili cook off (I did not have the privilege of trying her's but she shared the recipe and Josh and I made it ourselves, so I can testify that's it's wonderful!). The best part about it is that it's extremely quick and easy. Throw everything in the crockpot overnight or in the morning before work and have a tasty dinner ready and waiting for you with minimal time and effort. Here is the recipe below, taken directly from her. Enjoy!
Ingredients
(I suggest buying fresh + organic because it’s awesome):
*Prepare these first and it’ll make clean-up and the whole process easier:
1 chopped yellow onion
1 chopped red bell pepper
1 chopped garlic (dice as small as you can)
1 chopped zucchini
2 cans of whole corn (rinsed and drained)
4 peeled and chopped tomatoes (preferably beef steak or vine)
1 can pinto beans (rinsed and drained)
1 can black beans (rinsed and drained)
1 bag of BeyondMeat Beef (made with veggies and spice)
1 cup of vegetable stock
2 tablespoons of canola or vegetable oil
2 tablespoons of chili powder
1 tablespoon of ground cumin
a teeny dash of cayenne
Directions:
- Turn on a crockpot to the hot setting. (If you don’t want to use a crock pot, use a large pot on the stove).
Put a skillet on medium heat and throw the canola/veggie oil in. Throw the whole bag of BeyondMeat Beef and onions in and let the meat heat up and the onions cook until they are brown on the edges. Once these are cooked, dump them in the crockpot.
Next, put the zucchini, red bell pepper, yellow onion and garlic in the skillet and cook until the veggies begin to get soft and brown around the edges. Once this is done, dump them in the crockpot.
Pour and mix the rest of the ingredients in the crockpot with what you’ve cooked and BOOM, chile. I like to let the chile sit in the crockpot overnight (like 10 hours) and it is SO delicious in the morning after letting everything mix together.
SUPER EASY. Best over brown rice and with chopped avocados as garnish. Yum
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