This satisfying meal combines two of my favorite foods – meaty Chile Con Carne and New Mexico Hatch Green Chile. It is a delicious, plant-based chili that will please even the most committed carnivore.
The recipe utilizes a plant-based meat substitute from Beyond Meat®. This product makes it easy to create a healthy vegan or vegetarian version of former ground-beef recipe favorites.
Although technically not a whole food, it is a soy-free, gluten-free, non-GMO product created from pea protein. It is hands-down better than the GMO soy-based, additive riddled, lab creations sold alongside it in the freezer aisle.
This meat substitute has the same amount of protein as ground beef, and half the fat. Since it is plant-based, there is no saturated fat, cholesterol or antibiotics to worry about.
I eat Beyond Meat without reservation, and my meat-loving husband enjoys it too. You can find it at Kroger, Sprouts, and other grocery stores.
There are plenty of whole foods in this chili. Whole-grain bulgur helps thicken it up and adds texture. I like to use two kinds of beans, red kidney and either pinto or black beans. The Hatch green chile adds that unmatched New Mexico flavor.
If you make this chile, please share your comments below!
Green Chile Con Carne (Vegan, Vegetarian, Plant-Based)
1 medium yellow onion, chopped
4 cloves garlic, minced
2 Tbs. chili powder
1 tsp. salt
2 tsp. ground cumin
2 tsp. dried oregano leaves
2 tsp. cocoa powder
2 cans (16 oz.) diced fire roasted tomatoes (such as Muir Glen)
¼ cup bulgur
1 can (16 oz) water (just add some water to one of the empty cans of tomatoes)
1 bag Beyond Meat® Beyond Beef Beefy Crumbles (store locator)
1 can (15.5 oz.) red kidney beans
1 can (15.5 oz.) pinto or black beans
1 or 2 cans diced hot green chile (4oz each, preferably Hatch green chile)
Heat a heavy bottomed pot over medium heat. When hot, add the chopped onion and a tablespoon of water. Water-sauté until tender, adding small amounts of water when needed to prevent sticking.
Add the minced garlic, stir for 30 seconds.
Add the spices (chili powder through cocoa,) and sauté for 30 seconds.
Add the diced tomatoes, bulgur and can of water. Cover with a lid and simmer for 15-20 minutes.
Add the bag of frozen Beyond Meat Beefy Crumbles, beans and canned chile. Cover and cook for another 15 minutes, stirring occasionally to ensure it does not stick to the bottom.
By now the chili should be thick and ready to ladle into bowls. If there is still too much liquid, simmer with the lid off for a few minutes. If it is too thick, add a small amount of water or vegetable broth.
Serve with optional corn chips, tortilla chips, chopped onion, shredded cheddar cheese or vegan shreds, or diced avocado.