IMPOSSIBLY GOOD MEAT-FREE CHILI WITH BLACK AND RED BEANS

Impossibly Good Meat-Free Chili with Black and Red Beans image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 27

1 tablespoon olive or safflower oil
1 onion, chopped
4 cloves garlic, grated or chopped
1 jalapeno or serrano pepper, seeded and chopped
1 Fresno chili, seeded and chopped
1 1/2 to 2 pounds plant-based meat (2 x 12-ounce packages; if you buy larger packages, use 2 pounds)
Salt
2 tablespoons chipotle paste or puree of chipotle in adobo
1 cup vegetable stock
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground pimenton or smoked sweet paprika
3 tablespoons Worcestershire or vegan Worcestershire
3 tablespoons light brown sugar
3 tablespoons apple cider vinegar
1 cup tomato sauce or ketchup
1 can (14 ounces) fire-roasted tomatoes
1 can (14 ounces) red kidney beans, drained
1 can (14 ounces) black beans, drained
Juice of 1 lime
Toasted pepitas
Crumbled queso fresco or cotija cheese
Chopped raw white onion
Pickled sliced jalapeno peppers, hot or mild
Cilantro
Spicy corn chips, such as Fritos

Steps:

For the chili: Heat a Dutch oven or soup pot over medium to medium-high heat with olive oil or safflower oil, 1 turn of the pan. Add onions, garlic and chopped peppers and stir a couple of minutes to soften. Add the plant-based meat and brown and crumble; season with salt. Stir in chipotle paste and stock. Add chili powder, cumin, coriander and pimenton or smoked sweet paprika and stir to combine. Add Worcestershire, light brown sugar, vinegar, tomato sauce or ketchup, tomatoes and red and black beans and simmer at low bubble 20 minutes. Add juice of 1 lime to serve.
Gather and prepare toppings of choice: Toasted pepitas, crumbled queso fresco or cotija cheese, chopped raw white onion, hot or mild pickled sliced jalapeno peppers, cilantro, and spicy corn chips.