BEEFLESS CHUCK CHILI

12 portions ()


1/4 cup	Vegetable oil
5 onions	Onions, chopped
1	Jalapeno pepper, deveined, seeded and minced
4 cloves	Garlic, minced
6 tbsp	Chili powder
3 tsp	Ground cumin
2	Bay leaves
1/2 cup	Tomato paste
2 cups	Canned chickpeas, drained, rinsed
2 cups	Dark red kidney beans, drained, rinsed
2 cups	Frozen corn
2 tbsp	Chipotle pepper in adobo sauce, pureed
2 quarts	Angela Mia® Diced Tomatoes in Juice
1 quart	Vegetable stock
4 lbs	Gardein® Beefless Tips
	Salt, as needed
	Ground black pepper, as needed
1/2 cup	Chopped fresh cilantro
12	Lime wedges
1 cup	Vegan sour cream

Percent Daily Values are based on a 2,000 calorie diet

Step 1

In a large pot, saute onion, jalapeno and garlic in oil until onions are translucent.
Step 2

Add chili powder, cumin, bay leaf and tomato paste; cook 5 minutes.
Step 3

Add chickpeas, kidney beans, corn, tomatoes and chipotle. Add stock to cover vegetables. Bring to a boil; reduce heat and simmer 30 minutes, stirring often.
Step 4

In saute pan, in batches, caramelize beefless tips on all sides until golden brown and add to chili. Season with salt and pepper to taste. Remove bay leaves.
Step 5

Garnish chili with cilantro, sour cream and lime wedges.

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