I like to make this chili often and topped with some sliced avocado, parsley or cilantro. It’s the perfect veggie version of a white chicken chili. I typically use the Beyond Meat, Beefy Crumble for this, but any of those fake crumbly meats will do just fine. If you’re interested in making this a little healthier, use low sodium vegetable stock, omit the extra salt, and cut the olive in in half.
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Ingredients
- 2 tbsp. olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 pkg. (about 11 oz.) Fake Ground Meat
- 1 teaspoon salt
- 2 tbsp. ground cumin
- 1 tablespoon fennel seeds
- 1 tablespoon dried oregano
- 2 tsp. chili powder
- 3 tbsp. flour
- 2 can (15 oz.) white beans, rinsed and drained
- 1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
- 1 1/2 cups frozen corn
- 4 cups faux chicken stock
- 1/4 tsp. crushed red pepper flakes
- Freshly ground black pepper for seasoning
Instructions
- In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for another 30 seconds. Add the fake ground meat, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder.
- Cook, stirring frequently, about 3-4 minutes. Stir the flour into the mixture.
- Add the beans, chard, corn, and faux chicken stock. Bring the mixture to a simmer and cook for about 45 minutes, or until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to you liking.
Nutrition
- Serving Size: 6
- Calories: 467
- Sugar: 9
- Sodium: 1400
- Fat: 11
- Carbohydrates: 70
- Fiber: 14
- Protein: 29
- Cholesterol: 0
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