A warm bowl of plant-based protein.
Because my relationship with red meat and pork has been rocky over the past few years, I have been actively (and begrudgingly) reducing how much I consume and on the hunt for tasty protein-packed alternatives.
This hearty meatless recipe fills me up while delivering all of the flavors I love in a warm bowl of chili. Let me know if you make this comfort-food dish and please share meat-alternative meals you love. Also please keep in mind -- I did not measure spices! Instead, I season chili to taste and recommend you do the same for your preferred heat.
Enjoy!
Ingredients:
20oz of your preferred plant-based beef alternative crumble (I used Beyond Meat)
1 large jalapeno pepper
1 small white onion
1 large green pepper
1 large orange pepper
12oz low sodium tomato paste
14.5oz chili ready diced tomatoes
Jalapeno powder
Chilli powder
Paprika powder
Cayenne pepper powder
Garlic salt
2 fresh green onions
Shredded cheddar cheese
1 large avocado
Directions:
'Cook' plant-based meat alternative (really you are warming it) in a skillet and transfer to crockpot.
Chop jalapeno, green and orange peppers and place in crockpot.
Add tomatoes - both diced and paste.
Add your powders and salt to taste - sorry, again I don't measure spices!
Stir really well and let cook in the crockpot on low for 4 - 6 hours.
When ready to enjoy, top with chopped green onion, cheddar cheese and fresh avocado.
Put on some football and DIG IN!
Quick Takeaways:
Not all meat alternatives are created equal. Do your research!
If you want to cut back on chopping time (or if you are like me and cry like a baby when you cut onions), use frozen bags of chopped onions and peppers.
Start with only adding a little of each spice, stir and taste on occasion, adding more spices based on your preferred flavor and heat.
Cornbread is a great addition to this meal to help balance out the heat with a little sweet.
Chili is ALWAYS better the second day once the flavors settle in!
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