Mexican Pinto & Vegan Beef Chili with Cilantro
 
 
Mexican Pinto & Vegan Beef Chili with Cilantro
Author:
Recipe type: Entree
Ingredients
  • 2 cans low-sodium, organic pinto beans, rinsed and drained
  • 1 package of Helen's Kitchen Organic Veggie Ground (or other brand of meatless ground beef)
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 tsp olive oil
  • 2 tsp. dried Mexican oregano (if you don't have mexican oregano, use regular oregano)
  • 1½ tsp ground cumin
  • 1 tsp dried cilantro (optional but recommended)
  • 1 tsp smoked paprika
  • ½ tsp ancho powder ground (or any other smoky mexican herb)
  • ¼ tsp red pepper flakes
  • sprinkle of ground red cayenne
  • 1 jalapeno, chopped
  • 1 large tomato, diced (or 1 can diced tomatoes)
  • Salt & Pepper to taste
  • 1 to 2 cups low sodium vegetable broth (more if needed depending on how thick you want it)
  • ½ cup chopped fresh cilantro (or more)
  • ½ cup sliced green onions
  • 2 tbsp fresh squeezed lime juice
  • Cup fresh green beans cut into 2 inch segments (Optional)
Instructions
  1. Heat olive oil in large heavy soup pot, add onion & organic veggie ground and saute for three to five minutes.
  2. Add garlic and jalapeno and saute another two minutes. Onion should be translucent and veggie ground should be browned.
  3. Add all dried herbs, salt & pepper, diced tomato, vegetable broth and green beans if using.
  4. Bring to boil, lower heat and simmer another 20 minutes.
  5. Taste and adjust seasoning.
  6. Remove from flame and add fresh cilantro, green onions and lime juice and serve. Sometimes I make fresh tortilla strips for a topping. Just cut a tortilla into strips, put into a 375 degree oven until crisp.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/mexicanchili/