Prep Time: 20 min | Cook Time: 25-30 min | Serves: 6 | Difficulty Level: ♦ – Easy-Peasy
the chili
- 4 large tomatoes – ripe, on the vine
- 3 medium yellow squash
- 1 green bell pepper
- 1/2 medium yellow onion
- 2 cloves of garlic
- 1 lb vegan ground “beef”
- 4 cups veggie broth
- 1 tbsp extra-virgin olive oil
- 2 tsp chili seasoning
- 1 tsp cumin – ground
- 1 tsp chipotle pepper
- 1 tsp salt
The ultimate summertime chili
On a cutting board, dice the onion and garlic cloves. In a dutch oven, warm up the olive oil and, when sizzling, add the onion, garlic, and plant-based ground beef. Stir to coat and fry for 2 minutes. Remove the dutch oven from heat.
Returning to the cutting board, cut the yellow squash into 1″ pieces. Place the dutch oven back on the burner at medium-high, add the yellow squash, seasonings and salt, and brown for a couple minutes stirring occasionally.
On the cutting board, slice the bell peppers and tomatoes into 1″ cubes. Add to the dutch oven and saute with the rest of the veggies for 2-3 minutes. Add the vegetable broth and bring to a gentle simmer. Place the lid on the dutch oven and stew on medium-low for 20 minutes.
Serve the yellow squash chili warm or cold depending on your preference.
EXTRAS AND TIPS
Try to use very ripe and juicy tomatoes on the vine. If you have roma tomatoes handy, use 4 instead of 2.
The plant-based ground beef that I use is flavorful on its own, so my advice is that you don’t add a full tsp of salt to the pot prior to tasting the chili.
To find out a retailer that sells the “Smart Ground” beef, go ahead and visit https://lightlife.com/product/smart-ground-original/
Looking for more recipes that call for plant-based ground beef?
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