A healthy and delicious Mexican dinner of Beyond Beef, red onions, kidney beans, white beans, tomato paste, crushed tomatoes and red bell peppers; all gluten-free and nut-free with sweet potatoes for extra flavour.
Special diets: Vegetarian | eggs-free | nuts-free | gluten-free |
️Allergens: not vegan | lactose | soy |
⏱ 382 mins – easy
🍽 4 servings – 878 kcal per serving
- 8 oz beyond beef
- 1 red onion
- 1 carrot
- 1 half bundle celery sticks
- 30 oz kidney beans
- 15 oz white beans
- 15 oz tomato paste
- 15 oz can of crushed tomatoes
- 1 red bell pepper
- 1 green bell pepper
- 2 sweet potatoes
- 1 tbsp allspice
- ½ tbsp cinnamon
- ½ tbsp chili
- ½ tbsp oregano
- 1 tbsp paprika
- ½ tbsp basil
- ½ tbsp cheddar cheese
- ¼ cup sour cream
- ¼ cup chives
- 1 knife
- 1 peeler
- 1 colander
- 1 grater
- 1 crock-pot
- 1 lid
- 1 wooden spoon
- 1 serving pot
Peel carrots with a peeler.
Dice the carrots and celery sticks, then peel and chop an onion.
Rinse kidney beans in a colander.
In the same colander, drain the kidney beans.
Rinse white beans in a colander.
In the same colander, drain the white beans.
Trim red and green bell peppers, then chop them.
Peel sweet potatoes with a peeler.
Chop the sweet potatoes and basil into small pieces.
Shred cheddar cheese with a grater.
Combine beyond beef, allspice, cinnamon, chili, oregano, paprika, carrots, celery sticks, onions. kidney beans, white beans, tomato paste, a can of crushed tomatoes, red bell peppers, green bell peppers, sweet potatoes, and basil in a crock-pot. Add 1 cup of water and stir with a wooden spoon, then cover it with a lid. Cook for 6 hours, then remove the lid to get cooked veggies with beyond beef.
Transfer beyond beef chili to a serving pot. Top with sour cream, cheddar cheese, and chives.
It’s ready to be served !