Guys I make chili on a near WEEKLY basis. It is such a comfort food for me, and perfect to make ahead of time and eat throughout the week. I buy most of my ingredients from Trader Joe's, but you can find them at almost any grocery store. I chose not to add any beefless crumbles this time, but when I'm wanting an extra hearty chili I add them in!
1 Tbsp Coconut Oil
1 Tbsp Garlic (minced)
1 Large Onion (diced)
2 Bell Peppers (chopped)
8 oz Cremini Mushrooms (chopped)
1 28 oz. Can Diced Tomatoes
2 Cups Tomato Sauce
2 Tbsp Tomato Paste
1 Packet Trader Joe's Taco Seasoning (sea salt, cumin, cayenne pepper, sugar, paprika, onion, garlic, black pepper, red bell pepper, oregano, chili pepper, smoked paprika)
1 Can Black Beans (drained)
1 Can Pinto Beans (drained)
1 Can Kidney Beans (drained)
1 Packet Trader Joe's Beefless Ground Beef (optional)
1. Heat garlic and olive oil over medium-high heat until fragrant. Saute onions until translucent. Add peppers and mushrooms and cook for about 5 minutes, until slightly tender. Remove from heat.
2. In a separate sauce pan, heat tomatoes, sauce, tomato paste, and seasoning packet over medium-high heat until bubbling, stirring often.
3. Reduce heat to medium. Add beans, cooked veggies, and beefless crumbles. Stir and cook over medium heat until hot throughout, about 10 minutes. Check your veggies because you don't want to overcook them!
4. Remove chili from heat + serve over rice OR freeze for later use!