Petite Baker

Plant based meat is a delicious lower calorie alternative to ground beef. And that’s what this recipe offers. If you are in the mood for comfort food without the guilt, you won’t be disappointed!

Ingredients

Makes 8-10 servings

1 Jalapeño (with seeds for spice; no seeds for less spice)

2 tablespoons of chili powder

2 cloves of garlic crushed and minced.

1 tablespoon of paprika

1 15 ounce can of tomato sauce

1 teaspoon of basil

2 tablespoon of tomato paste

1 teaspoon of cumin seeds

1 14 ounce can of diced tomatoes with the can’s juices

1 teaspoon of cinnamon

1 15 ounce can of black beans drained

1/2 teaspoon of all spice

1 diced yellow onion

1 bell pepper (I like any color but green but whatever you have on hand)

32 ounces of beef broth

1 tablespoon of olive oil

1 12 ounce package of impossible beef

1 15 ounce can of red beans drained

Salt and pepper to taste

Ingredients

Step 1: In a 6 quart cast iron pot add 1 tablespoon of olive oil and cook meat over medium heat until it is no longer pink. Keep a close eye on the meat so that it doesn’t stick to the bottom like mine did. (P.S. it still turned out very tasty!)

Step 2: Add the beef broth and stir. Then add the chopped jalapeño, diced onion, minced garlic, and bell pepper.

Step 3: Drain the 2 cans of beans and add them. Stir to combine.

Step 4: Add the spices and stir to combine. And don’t forget about scraping the sides, if some gets stuck. You are going to want all that flavor, trust me!

Step 5: Increase the heat to medium high and cook for 5 minutes. Reduce the heat to a simmer, cover, and cook for at least 2 hours stirring occasionally to prevent the chili from sticking to the bottom. Enjoy!