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CHILI “NON” Carné

Yields8 ServingsTotal Time30 mins

Vegan Chilli Con Carne 2019

Serves: 4

 1 pack of Fry’s Pea Protein Grounds
 1 - 28 oz. can crushed tomatoes
 2 - 15 oz. can black beans, drained and rinsed
 1 - 15 oz. can corn, drained and rinsed
 2 Tbsp oil
 1 medium onion, diced small
 1 green bell pepper, diced small
 3 cloves of garlic, minced
 1 Tbsp paprika
 1 Tbsp cocoa powder
 1/2 tsp cayenne pepper
 3 Tbsp tomato paste
 1 Tbsp hot sauce
 2 tsp Better Than Bouillon Vegetarian No Beef Base
 Salt & Pepper to Taste
Optional Garnishes:
 Green scallion, sliced
 Vegan sour cream
 Parsley or cilantro, chopped
1

Preheat Dutch oven or medium-sized pan over medium-low heat, for 3 minutes. Add the oil, onion and bell pepper, stirring regularly for 5 minutes until lightly caramelized and tender.

2

Stir in the garlic for one minute, then add the Fry's Pea Protein Ground and dried spices and cook for 5 minutes. Next, add the tomato paste and continue stirring until evenly absorbed.

3

Add hot sauce, crushed tomatoes, vegetarian bouillon, black beans and corn turning up the heat to high and stirring until ingredients come to a boil. Reduce the heat low, cover with lid, and simmer for at least 15 minutes.

4

Before serving, adjust the chili’s thickness by adding some water if desired, then season with salt and pepper to taste.

Serving ideas:

Serve over a rice bowl, a burrito, in a taco or on its own with fresh chopped herbs, sliced scallion and plant-based sour cream as a garnish.

Nutrition Facts

Servings 8