Ingredients
2
tablespoons vegetable oil
1
cup yellow onion, diced
1
cup red bell pepper, diced
1
cup carrots, diced
4
cloves garlic, minced
1
jalapeño pepper, minced
1
tablespoon chili powder
1
teaspoon smoked paprika
1
teaspoon ground cumin
1
teaspoon dried oregano
1
teaspoon kosher salt plus more to taste
1/2
teaspoon freshly ground black pepper
28
ounce can diced tomatoes (preferably fire-roasted) with their juice
4
ounce can diced green chilis
2
15-ounce cans of beans (such as pinto, kidney, or black), drained
1
cup vegetable broth
1
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
4
ounces Nature’s Fynd Original Dairy-Free Cream Cheese
2-3
tablespoons dairy-free milk such as almond or oat
Steps
1.
Heat oil over medium heat in a large pot.
2.
Once oil is simmering, add onion, red pepper, and carrots. Cook, stirring until just tender, 4-5 minutes.
3.
Add garlic and jalapeno and cook for another 1-2 minutes.
4.
To the pot add chili powder, smoked paprika, cumin, oregano, and salt. Stir to coat the vegetables and cook for 1-2 minutes.
5.
Add tomatoes, green chilis, beans, and broth and turn heat to medium-high and bring to a simmer.
6.
Reduce heat to medium-low and cook uncovered at a low simmer until slightly thickened, 20-30 minutes.
7.
Meanwhile, chop the breakfast patties to crumbles and just before serving add to the thickened chili.
8.
Season to taste with salt.
9.
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”
10.
To serve, ladle chili into bowls and top with crema, scallions, pumpkin seeds, and avocado
Nutrition Information
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.
