Double Beyond Meat® Veggie Black Bean Chili
with Tortilla Chips
This veggie chili is simple to prepare but its extraordinary flavours will have everyone racing to the table. We suggest using the tortilla chips to scoop up and enjoy every last bite!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit
Beyond Meat®
200 g
Green Bell Pepper
370 mL
Black Beans
1 unit
Crushed Tomatoes
1 tbsp
Ginger-Garlic Puree
(Contains Mustard)
1 unit
Vegetable Broth Concentrate
113 g
Yellow Onion
85 g
Tortilla Chips
Not included in your delivery
1 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Core, then cut pepper into 1/4-inch pieces. Peel, then cut onion into 1/4-inch pieces.
Heat a large pot over medium heat (use same for 4 ppl). When hot, add 1 tbsp (2 tbsp) oil, then Beyond Meat® patties and Mexican Seasoning. Cook, breaking up Beyond Meat® into smaller pieces, until cooked through, 4-5 min.**
Add peppers and onions.Season with salt and pepper, then cook, stirring often, until veggies are slightly softened, 3-5 min.
Stir in black beans with canning liquid, crushed tomatoes, broth concentrate, Tex-Mex paste and 1 3/4 cups (3 1/2 cups) water. Season with salt and pepper. Bring to a boil, then reduce heat to medium. Cook chili until slightly thickened, 8-10 min.
Divide veggie black bean chili between bowls.Serve tortilla chips on the side.
