Nothing says it’s a football Sunday to me quite like the smell of this chili. I grew up eating this on the weekends, and have so many memories of watching our beloved Packers and yelling at the TV while eating this.
I almost always make a double batch, which is what’s shown in the photo.
My mom has graciously adjusted this dish to be plant-based, and this is the version we’ve happily eaten for a couple of years now.
Ingredients
1 pound plant-based ground (Impossible brand or Beyond Meat brand)
2 slices of onion, finely chopped (about 1/4 cup)
1 8 oz. can of Hunts tomato sauce
1 8 oz. can of water (use tomato sauce can)
1 28 oz. can of Hunts crushed tomatoes
1/2 of a 6 oz. can of Contadina tomato paste
1½ teaspoons chili powder
1/8 teaspoon cayenne pepper
1/4 teaspoon oregano
1/2 teaspoon ground cumin
2 cloves garlic, finely chopped
1 can of dark red kidney beans
Whole wheat macaroni noodles (optional)
Serve with tortilla chips or crackers
Directions
Thaw the plant-based ground if desired to speed up cooking time.
In a large frying pan add the plant-based ground and the onion, breaking apart the ground and stirring frequently until fully cooked.
Add all remaining ingredients and stir well. Put on lid and simmer for 30-60 minutes.
If adding noodles to the chili, cook them now in a separate pot so they are ready to put in your chili when it’s done.
Serve with tortilla chips/crackers/bread if desired!
