One-Pot Plant-Based Protein & Bean Chili

Name: One-Pot Plant-Based Protein & Bean Chili with Hot Sauce Crema & Monterey Jack Cheese
Yield: 2 servings
Ingredients: 9 oz Ground Plant-Based Protein; 1 Tomato; 1 Onion; 2 tbsp Sour Cream; 14 oz Canned Tomatoes; 1 unit Jalapeño; 1 Black Beans; 1 Mushroom; 1/4 cup Monterey Jack Cheese; 1 tbsp Mexican Spice Blend; 1 tbsp Southwest Spice Blend; 1 tsp Hot Sauce; tsp Black Pepper, tsp; 2 tsp Cooking Oil, tsp; tsp Salt, tsp

with Hot Sauce Crema & Monterey Jack Cheese

By Recipe0 System

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?

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

9 oz Ground Plant-Based Protein
1 Tomato
1 Onion
2 tbsp Sour Cream
14 oz Canned Tomatoes
1 unit Jalapeño
1 Black Beans
1 Mushroom
1/4 cup Monterey Jack Cheese
1 tbsp Mexican Spice Blend
1 tbsp Southwest Spice Blend
1 tsp Hot Sauce
tsp Black Pepper, tsp
2 tsp Cooking Oil, tsp
tsp Salt, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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.
3

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.)
4

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.
5

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.
6

Divide chili between bowls. Top with Monterey Jack, hot sauce crema, and as much sliced jalapeño as you like.

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