This recipe is a total cheat! And I don’t mean “cheat meal!” I make this for my boys who really love traditional, red chili. Little effort but big success!
1 tablespoon olive oil, plus 1 teaspoon
1 (9 oz) bag of Beyond Chicken Grilled Strips
1 medium yellow onion, chopped
1 large bell pepper, chopped
1-2 jalapeÃ±os, diced
1 (15 oz) can of chili beans
1 (15 oz) can of red kidney beans
1 (14.5 oz) can of fire roasted diced tomatoes, undrained
1 tablespoon cumin powder
1 tablespoon garlic powder
1 packet of McCormick Chili, Original or Hot (this is the cheat!)
Salt to taste
Heat 1 teaspoon olive oil in pan over medium heat. SautÃ© Beyond Chicken per instructions, careful not to over cook – about 5 minutes. Set aside.
Heat 1 tablespoon olive oil in pan over medium heat. SautÃ© bell pepper, onion, jalapeÃ±os, cumin, and garlic powder with some salt until just tender. About 5 minutes. Add Beyond Chicken and mix well.
Add beans, tomato, and chili packet. Mix well and bring to a boil. Once boiling, reduce heat and simmer for 30 minutes. Serve with diced red onion, vegan cheese (if you like), homemade vegan sour cream and rolls!