JP's Chili

By DairyFreeGina

Vegan Dairy Free Gluten Free

A sweet and savory chili that my mom makes all of the time. I have modified it to use a plant-based meat product instead of the ground turkey it originally called for. I also use more chili powder to add more heat. This chili can be made in a pot on your stove or in your Crock-Pot on high for 4 hours or set to low for 6 hours. And the recipe includes a secret ingredient! Can you guess what that is?

This chili is great leftover or even made a day ahead and it will freeze well.

My mother always serves chili over rice. If you would like to also, cook rice according to package directions for the number of people you are serving.

INGREDIENTS

1 large onion, diced

1 green pepper seeded and diced 

1 jalapeno pepper , seeded and diced (optional)

1 package Ground Beyond Meat Beef


1 8 oz can crushed pineapple – YES this is the secret ingredient!

1 8 oz container white button mushrooms ,cleaned stemmed and chopped small 

3 medium to large sized carrots, cleaned and diced.


1 28 Oz can tomatoes 

1 can kidney beans, rinsed and drained

1 can black beans, rinsed and drained (or if you prefer use two cans kidney beans or two cans black neans ) 


3 tablespoons chili powder – I like to use two different varieties but that’s my preference

salt and pepper to taste

DIRECTIONS

In a large pot sprayed with cooking spray (make sure it’s dairy free), brown the onion until softened . Add the pepper and cook until softened, then add the meat until the meat is browned.

Add the mushrooms and carrots – let cook for about 5 minutes.

Add the tomatoes ,crushed pineapple, seasonings and the beans. Stir and bring to a simmer then turn down to low and cover the pot . Continue cooking at a low simmer for about 45-minutes . Stir every so often to prevent sticking.

If you prefer, serve over rice. Before serving , taste chili and adjust seasonings and spices if needed. I always serve chili with cornbread so cornbread on the side is another nice option for this dish.

Do you have a favorite chili recipe? Please let us know in the Comments section.

 copyright 2020 DairyFreeGina . Please do not reproduce or publish this recipe without the written permission of DairyFreeGina

JP’s Chili

A sweet and savory chili that's vegan, dairy free and gluten free
Course: Main Course
Cuisine: American
Keyword: Chili, DairyFree, Dinner, Gluten Free, Plant Based, Vegan
Author: DairyFreeGina

Ingredients

  • 1 large onion, diced
  • 1 green pepper, seeded and diced
  • 1 jalapeno pepper, seeded and diced optional
  • 1 pkg Ground Beyond Meat Beef
  • 1 80z container white button mushrooms, cleaned, stemmed, chopped
  • 1 280z can tomatoes
  • 1 can black beans, rinsed and drained
  • 1 can kidney beans, rinsed and drained If you prefer, use 2 cans of the same bean
  • 3 medium to large sized carrots, cleaned, diced
  • 3 Tablespoons


    3 tablespoons chili powder – I like to use two different varieties. Use less if you don't want as hot and spicy

  • 1 8 oz can crushed pineapple
  • salt and pepper to taste

Instructions

  • In a large pot sprayed with cooking spray (make sure it's dairy free), brown the onion until softened . Add the pepper and cook until softened, then add the meat until the meat is browned.

  • Add the mushrooms and carrots – let cook for about 5 minutes.

  • Add the tomatoes ,crushed pineapple, seasonings and the beans. Stir and bring to a simmer then turn down to low and cover the pot . Continue cooking at a low simmer for about 45-minutes . Stir every so often to prevent sticking.




    If you prefer, serve over rice. Before serving , taste chili and adjust seasonings and spices if needed. I always serve chili with cornbread so cornbread on the side is another nice option for this dish


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