Beyond Chili

Prep Time: 45 mins / Cook Time: 1 hour 15 min / Total Time: 2 hours

4 or 5 dried ancho chile pods

5 ½ cups of boiling water

1 lb Beyond Beef (preferred – other vegan crumbles can substitute)

¼ cup olive oil

1 15.5 ounce can pink beans (or pinto beans)

1 15.5 ounce can black beans

1 fresh poblano chile

1 green bell pepper

1 red bell pepper

2 medium/large fresh plum tomatoes

2 medium red onions

4 cloves garlic

½ fresh squeezed lime

2 Tbs salt

2 Tbs chili powder

1 Tbs cumin

1 Tbs cumin seed (optional)

1 tsp dried oregano

1 tsp garlic powder

½ tsp cayenne pepper

Be careful or wear gloves and rinse dried chiles. Strip off the hard stem, empty most of the seeds, and remove any fibrous veins. Place cleaned pods into a large glass or stainless-steel bowl. Bring 5 ½ cups of water to a boil and pour over cleaned dried chile pods. Let soak for at least 30 minutes. After they rest, pour all into a blender or food processor and liquify. I use a high-speed blender, but any blender will do. Set aside.

In a heavy pot, add oil and one chopped red onion and 1 Tbs of salt. Soften the chopped onion for a couple minutes on medium high heat. Then add the Beyond Beef and break it up with a wooden spoon continuing on medium high heat until slightly browned and firm. About 5-7 minutes. Remove from pot with a slotted spoon and set aside.

Chop garlic, peppers, and remaining onion and add to pot and soften on medium high heat for about 4-5 minutes. Add salt, chili powder, cumin, oregano, garlic powder, and cayenne. Stirring occasionally. Chop the plum tomatoes and add in. Continue on medium high for a couple more minutes. Open your cans of beans, drain using a fine mesh strainer, and lightly rinse. Add the beans and stir well to combine while maintaining heat.

Pour in blended chile liquid and stir. Turn up heat and bring just to a boil. Add in pre-prepped Beyond Beef and lower heat to a slow, bubbling simmer – probably medium low heat. Simmer uncovered for at least 1 hour. Stirring occasionally. Squeeze ½ lime into chili and before serving.

Don’t rush the simmer time – the chile sauce needs this cook time to deepen and mellow.

Note: If you’re not using Beyond Beef, add your pre-prepped crumbles later in simmer time. These alternatives tend to break down. For instance, if using Boca or Morning Star, add in with about 10 minutes of simmer time left to go.

Chopped cilantro, fresh lime, grated cheddar, avocado, and sour cream for add-ins.

Enjoy!

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