“Beefy” Chili

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

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.


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


  1. 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