Classic Chili with Chao Shreds
Serves 4-6 | Crafted with Creamy Original Chao Shreds
- Make it Spicy
- Make it Fresh
ABOUT THE FLAVOR ORIGIN
Hearty warming chili, perfect for cooler weather is cooked low and slow to mingle flavors of red pepper, cumin and fire roasted tomato. Top with avocado, cilantro, Creamy Original Chao Shreds and a squeeze of lime.
2 tbsp. olive oil
2 cloves garlic, minced
2 cups sweet onion, diced
2 tbsp. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
1½ tsp. kosher salt
2 Tbsp. tomato paste
1 red pepper, chopped
1 cup celery, sliced
1 large carrot, peeled and diced
1 green pepper, chopped
28 oz. can fire-roasted diced tomatoes
15.5 oz. can pinto beans, drained and rinsed
15.5 oz. can red kidney beans, drained and rinsed
2 cups vegetable broth
1 cup Chao Shreds, Creamy Original
1 avocado, cubed
3 tbsp. red onion, finely minced
½ cup fresh cilantro leaves
1 lime, cut in wedges for squeezing
In a Dutch oven or large heavy-bottomed saucepan, heat olive oil over medium heat. Sauté the garlic and onions, stirring frequently, until softened and fragrant, about 5 minutes. Stir in the chili powder, cumin, oregano, salt and tomato paste and cook, stirring to coat, for 1 minute.
Remove the saucepan from the heat and crumble in the Field Roast Spicy Mexican Chipotle Plant-Based Sausages, breaking up with a spoon and stirring to combine. Add the chopped red pepper and jalapeno, stirring to combine.
Add the fire-roasted tomatoes with their juices and the drained and rinsed pinto and kidney beans. Stir in the vegetable broth. Return saucepan to the heat and bring to a boil and then immediately reduce heat to low. Simmer gently for 40 to 45 minutes, stirring occasionally, until slightly thickened and reduced.
Serve up big bowls of spicy chili topped with Chao Shreds, Mexican Style Blend and cubed avocado. Sprinkle with red onion and chopped cilantro; pass the limes for squeezing.
Serve with cornbread or tortilla chips and extra hot chili on the side if you like it caliente.