Last night I made my husband and kids Pioneer Woman Frito Chili. It sorta edited out some ingredients and added a few of my own, but it was relatively the same idea.
Her’s was very close to being plant based, so here I go with the new PW Chili- vegan heat style.
- 2 bags of Beyond Meat Crumble (or your own alternative meat)
- 3 cloves Garlic, Minced
- 1 can (12-14 Oz. Size) Tomato Sauce
- 1 can (10 Ounce) Ro-tel (diced Tomatoes And Chilies)
- 1/2 teaspoon Salt
- 1 teaspoon Ground Oregano
- 1 Tablespoon Ground Cumin
- 2 Tablespoons Chili Powder
- 1 can (14-ounce) Kidney Beans, Drained And Rinsed
- 1 can (14-ounce) Pinto Beans, Drained And Rinsed
- Bag of Fritos Original
- Favorite Vegan Cheese
- Favorite Vegan Sour Cream
- Hot Sauce
- 7 small-medium Jalapenos
- With ground beef you would spend some time browning it before starting on your meal. However with the Beyond Meat, leave it in the freezer until you are ready to get to that step. Instead let's skip ahead to the sauce.
- In a decent sized pot, pour tomato sauce, Rotel, salt, oregano, cumin and chili powder. Let that simmer, covered, on low for 30 minutes. While it's going, brown your garlic in a pan with a little olive oil. Once brown, add it to the sauce.
- Rinse, and drain the beans. Dice or mince the jalapenos, seeds and all (minus the stems). Stir all in the sauce, with 10 quick shots of hot sauce, then cover, simmer for another 5 minutes.
- Add your "meat", cover and simmer the last 15 minutes.
- Scoop some chili in a bowl, top with fritos and sour cream. ENJOY!!
Mmmm pair with a nice wine and your night is made.
For obvious reasons, consult your dietitian or doctor concerning ingredients or allergens in any recipe. I am neither and can not be held accountable. Feel free to alter this recipe, as I have, to suit your taste and/or intolerance. Nutritional values are unknown and not stated.
Vegan Definition: a strict vegetarian who consumes no animal food or dairy products