Beyond Beef Chili and Potatoes

If you weren't already aware, (and you'd only be unaware if you weren't following me on any other social media site) I am a huge animal welfare advocate as well as an advocate for the welfare and health of our planet and thus, us humans. I am what some would call a "tree hugger" because I am not okay with a lot of practices and how things are currently being done, particularly in the meat and dairy industries. I believe (based on information, evidence, recordings, footage and personal experiences that you can check out yourself through my facebook posts) there needs to be major changes made, or needs to be done away with completely, for the sake of us, the animals and our lovely planet. I also believe the best and healthiest way to accomplish this, at least for those of us who don't hold more "powerful" positions, is by not buying or consuming those products.

I'm an aspiring, work-in-progress, soon to be vegan, okay? There. Now let's move on.

Before I lose you because of "shoving my food choices and beliefs down your throat" (just wanted to give some sort of intro), here is my recipe for the Most Bangin' Vegan Chili I've ever made.

My ingredients:
For The Chili:
> 1 bag of BeyondMeat "Beef" (or your favorite Plant Protein Crumbles)
> Various Sweet & Spicy Peppers from my boyfriend's garden (I used 2 "Bullhorn" Italian Peppers and 1 "Cherry Bomb" pepper, but 1 Green and 1 Red Bell Peppers would be perfect)
> 1-2 cans of Beans (I used black and normally I throw in either red kidney beans, pinto beans or butter beans, cause I love beans, but I only had black beans this time for some reason)
> 1 12oz can of Tomato Sauce
> 1/2 Yellow/Cooking Onion
> 1-2 Tbsp Chili Powder (Eh, sprinkle to taste, and don't skimp)
> 1 Tsp Cayenne Pepper (for heat)

For The Potatoes:
> 4-6 Potatoes (you choose the size and quantity)
> Margarine 
> Almond or Coconut Milk
> Ground Black Pepper
*Optional - Dairy Free Sour Cream

 Peel and cut the potatoes into small chunks or cubes and place in pot of water and bring to a boil.
Cook on medium/high for about 20 minutes.

Throw the crumbles in a skillet/pan/wok with a spoonful of margarine or your favorite vegan butter and heat on Medium/High for about 5 minutes or until it starts smelling yummy ;)
Toss in diced and sliced onions and peppers. Cook for another 5 minutes to cook in all that yummy flavor.

Add tomato sauce and beans and stirrrrr it all together.

Finish with sprinkling in the chili powder and cayenne. Stir and let simmer while you finish the mashed potatoes.

Drain the potatoes and mash, adding in margarine and milk to taste (don't go overboard with the milk unless you like soupy potatoes)
*optional - stir in a scoop of sour cream.

Season with the black pepper.

Serve the chili over the potatoes and enjoy!

I will definitely be making this regularly because it's really good and I could eat chili every day of the week. In fact, one day soon I'm hoping to enter my chili into one of the local chili cook offs because....well why not? Who doesn't love a good cook off all about chili and beer??

Let me know how it turns out for you and any mods you made. That's probably what I love most about chili; it's completely customizeable and always turns out delicious!!

Comment below if you have any questions, ideas or feedback on your chili!! I'd LOVE to hear and see what you lovelies come up with!


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