Beyond Meat Chili with Baked Broccoli
I’m not a huge fan of meat substitutes, but this Beyond Meat mince is simply amazing. Here’s my version of a hearty and flavorful chili using it—perfect for any occasion.
Ingredients:
For the chili:
Beyond Meat mince
White beans, drained and rinsed
Tomato purée
Onion, finely chopped
Garlic cloves, minced
Chopped tomatoes
Carrot, finely diced
Vegetable bouillon cube
Paprika
Chili powder
Salt and pepper
Olive oil
For the baked broccoli:
Broccoli, cut into florets
Olive oil
Salt
For topping:
Avocado, sliced
Sour cream
Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened and fragrant. Add diced carrot and cook until slightly softened. Add Beyond Meat mince and cook until browned evenly, breaking it up with a spoon. Stir in tomato purée, paprika, chili powder, salt, and pepper, and cook to combine the flavors. Add chopped tomatoes, white beans, and a vegetable bouillon cube. Stir well, bring to a simmer, cover, and cook until the flavors meld together. Adjust consistency with water or vegetable broth if needed.
Preheat the oven to 180°C. Toss broccoli florets with olive oil and salt. Spread the broccoli on a baking sheet and bake until tender and slightly crispy.
Serve the chili topped with avocado and sour cream, with baked broccoli on the side. Enjoy!
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