SPICY MEXICAN CHIPOTLE CHILI

Updated: Oct 5, 2021


This simple spicy, rich and meaty chili whips up quickly and hits the spot thanks to Fieldroast Mexican Chipotle plant-based sausages and a food processor. Just pulse the veggies instead of chopping then pulse the sausages into ground. Sauté & simmer in one pot for dinner in under an hour. *note- I found this recipe very spicy but my family united in saying I was a wimp.

INGREDIENTS

1 onion, diced

2 carrots, diced

1 stalk celery, diced

1 large green pepper, diced

2 cloves garlic

4 Fieldroast Chipotle Sausages

1 tsp cocoa powder

1 Tbsp chili powder

1 1/2 tsp cumin

1/2 tsp cinnamon

1 tsp salt

15 oz can corn drained, or 1 cup frozen

2-15 oz cans kidney/black/pinto beans, rinsed and drained

28 oz can crushed tomatoes

1.5 cups water


DIRECTIONS

1. Use food processor to chop chipotle sausages to a crumble. *I pulsed the veggies too.


2. In Dutch oven or skillet, over medium high heat, add 2 Tbsp oil. Saute onions, carrots, celery and green pepper for 5 to 6 minutes. Add ground chipotle sausages and continue to cook for another 5 minutes.


3. Stir in garlic and spices and cook to release aromatics, approximately 1 minute.


4. Add remaining ingredients. Bring to boil then reduced heat and simmer covered for approximately 35 -40 minutes.


5. Let stand for 10 minutes before serving. Serve with chopped cilantro, sliced scallions, vegan sourcream, vegan shredded cheese, chopped avocado and/or tortilla chips.

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