tablespoons vegetable oil
cup yellow onion, diced
cup red bell pepper, diced
cup carrots, diced
cloves garlic, minced
jalapeño pepper, minced
tablespoon chili powder
teaspoon smoked paprika
teaspoon ground cumin
teaspoon dried oregano
teaspoon kosher salt plus more to taste
teaspoon freshly ground black pepper
ounce can diced tomatoes (preferably fire-roasted) with their juice
ounce can diced green chilis
ounce cans of beans such as pinto, kidney, or black, drained
cup vegetable broth
package (7.4oz) Nature’s Fynd Original Meatless Maple Breakfast Patties, cooked according to package directions
chopped scallions, toasted pumpkin seeds, diced avocado for serving
ounces Nature’s Fynd Original Dairy-Free Cream Cheese
tablespoons dairy-free milk such as almond or oat
Heat oil over medium heat in a large pot.
Once oil is simmering, add onion, red pepper, and carrots. Cook, stirring until just tender, 4-5 minutes.
Add garlic and jalapeno and cook for another 1-2 minutes.
To the pot add chili powder, smoked paprika, cumin, oregano, and salt. Stir to coat the vegetables and cook for 1-2 minutes.
Add tomatoes, green chilis, beans, and broth and turn heat to medium-high and bring to a simmer.
Reduce heat to medium-low and cook uncovered at a low simmer until slightly thickened, 20-30 minutes.
Meanwhile, chop the breakfast patties to crumbles and just before serving add to the thickened chili.
Season to taste with salt.
Dairy-free crema: In a small bowl, combine Nature’s Fynd Original Dairy-Free Cream with daily-free milk to thin and make a “crema”
To serve, ladle chili into bowls and top with crema, scallions, pumpkin seeds, and avocado
Per serving (1 cup chili): Calories: 220 kcal, Fat: 10 g, Sat Fat: 4 g, Sodium: 840 mg, Carbohydrates: 24 g, Protein: 9 g
Allergen information: soy in breakfast patties, potential allergens in cream depending on the milk alternative chosen.