Ingredients:
12-16 oz. lean ground beef or meat substitute
1 packet (1.25 oz) Mild Chili Seasoning
1 can, 14 oz. petite diced tomatoes
1 can, 14 oz. kidney beans
1 can tomato sauce
1 small onion, chopped
2 cloves garlic
1 bell pepper (red or green), chopped
1/4 tsp. cumin (optional)
In a soup pot, heat 1-2 TBS of oil, sautee one bell pepper (red if you want a sweeter flavor, green if you want more bite) with one onion and a few cloves of garlic. Add 12 oz of Impossible ground "beef" and continue to cook until meat has browned. (Impossible meat and other meat substitutes may require adding a bit more oil, where animal based ground beef would not.)
Add the packet of chili seasoning, diced tomatoes, kidney beans, tomato sauce, and cook until heated through. Allowing the chili to simmer (cook on very low heat) for 20-30min. will enhance the flavors.
(Image of Impossible beef; this is a frozen item in grocery stores)
I usually use the simmering time to make corn bread.
This corn bread mix works well when prepared in a glass baking dish or muffin tin.
