When cold weather arrives, there's nothing like getting cozy with a hearty bowl of chili. Our perfectly-seasoned CHi-Rizo makes an excellent base for chili. We’ve utilized packaged seasoning and canned beans to make this recipe super simple without skimping on flavor.
Ready in 1 hr and 30 min
Serves 4 - 6
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 ribs of celery, sliced
- 2 cloves garlic, minced
- 1 box (10oz) CHi-Rizo Plant-Based Pork
- 3 tablespoons chili seasoning mix, divided
- 1 can black beans
- 1 can kidney beans
- 1 can pinto beans
- 1 can or jar chunked tomatoes
- 3 tablespoons cocoa nibs
- Salt and pepper to taste
- 1 red onion, diced
- 1 avocado, diced
- Vegan creamy topping of choice
- Fresh cilantro
STEP 1 In a heavy-bottomed pot or dutch oven heat the oil over medium-high heat. Add the onions and celery, and cook until soft; about 6 minutes. Add the garlic and cook for about 3 more minutes or until soft and fragrant. Add the CHi plant-based meat and half the seasoning mix. Use a wooden spoon to break up the ‘meat’ and combine everything together in the pan. Continue to cook until ‘meat’ starts to crisp, stirring occasionally.
STEP 2 Add the beans and their liquid along with the tomatoes, cocoa nibs and the rest of the seasoning. Bring the mixture up to a bare boil and reduce down to a simmer. Simmer for at least 1 hour, seasoning with salt and pepper to taste. Serve with diced red onions, avocado, vegan sour cream and fresh cilantro.