“Beefy” Chili

Name: “Beefy” Chili
Yield: Serves 8
Ingredients: 2 teaspoons cumin; 1 teaspoon chili powder; 1 small local butternut squash, peeled, seeded, and diced; 4 cloves garlic, finely chopped; 1 12-ounce tube ground soy “beef” or 4 meatless chicken patties, defrosted and crumbled; Sea salt and pepper, to taste; 3 organic bell peppers (1 each of red, yellow, and orange), seeded and coarsely chopped; 2 large organic onions, coarsely chopped; 1 10-ounce box frozen organic sweet corn kernels, defrosted; 1 pound organic pinto beans, sorted for any stones; 2 teaspoons oregano; 1 small jalapeño pepper, finely chopped; 1 28-ounce can San Marzano whole peeled tomatoes in juice, squeezed using your hands; 3 quarts water

Preparation info

Serves
8

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

When I make chili, I use Lightlife® Gimme Lean® Beef, or for a “chicken” chili, I crumble up four Gardenburger® Chik’N Grill veggie patties. Both are delicious in the chili. Serve this chili with warm cornbread or warm corn tortillas.

Ingredients

3 quarts water
1 pound organic pinto beans, sorted for any stones
2

Main course
Gluten-free

Method

Put the water and the beans in a large pot over high heat. Cover and bring to a boil. Lower the heat to medium and simmer the beans, covered, for about 30 minutes, stirring occasionally. Add the onions, peppers, garlic, butternut squash, chili powder, cumin, oregano, jalapeño, tomatoes, sea salt, and pepper. Stir well to mix. Cover, raise the heat to high, and bring to a