One-Pot Plant-Based Protein & Bean Chili
with Hot Sauce Crema & Monterey Jack Cheese
A good chili has well-seasoned protein, creamy beans, and tender vegetables. A great chili, however, has all that and comes together in one pot in under an hour. This vegetarian chili is made with plant-based protein and beans, and we’re pretty sure you’ll agree: it’s one of the greats. Not to mention, these bowls are adorned with some delicious fixings: tangy hot sauce crema and melty Monterey Jack. If you’ve got some on hand, why not crumble up some tortilla chips and sprinkle them on top for a crunch?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
1 unit
Jalapeño
9 ounce
Ground Plant-Based Protein
(Contains Soy, Tree Nuts, Wheat)
1 tablespoon
Mexican Spice Blend
1 tablespoon
Southwest Spice Blend
1.5 ounce
Tomato Paste
14 ounce
Diced Tomatoes
13.4 ounce
Black Beans
1 unit
Mushroom Stock Concentrate
2 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Hot Sauce
¼ cup
Monterey Jack Cheese
(Contains Milk)
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve, peel, and dice onion. Thinly slice half the jalapeño into rounds; mince remaining jalapeño. TIP: Remove ribs and seeds for less heat.
• Heat a large drizzle of oil in a medium pot over medium-high heat. Add onion and minced jalapeño; season with salt and pepper. Cook, stirring, until softened, 5-7 minutes.
• Add half the plant-based protein* (all for 4 servings), Mexican Spice, Southwest Spice, salt, and pepper to pot. Cook, breaking up protein into pieces, until browned and cooked through, 4-6 minutes. (Save any remaining plant-based protein for another use.)
• Stir tomato paste into pot. Cook, stirring, until dark red and combined, 1-2 minutes. • Stir in diced tomatoes, beans and their liquid, stock concentrate, ¼ cup water, salt, and pepper. Bring to a simmer and cook, uncovered, until thickened, 8-10 minutes. • Turn off heat. Taste and season with salt and pepper.
• Meanwhile, in a small bowl, combine sour cream with hot sauce to taste; season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
• Divide chili between bowls. Top with Monterey Jack, hot sauce crema, and as much sliced jalapeño as you like.
