Chile con Carne

Wicked Kitchen

INGREDIENTS

  • 4 Field Roast Mexican Chipotle Sausages, halved and roughly chopped
  • 1/4 white onion, diced
  • 2 tbsp olive oil
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 (16 oz.) can of pinto beans, drained and rinsed
  • 1 (16 oz.) can of black beans, drained and rinsed
  • 1 (28 oz.) can of crushed tomatoes
  • 2 cups of water
  • 1 tbsp chipotle peppers, roughly chopped
  • 2 tbsp pickled jalapeño juice
  • 1 1/2 t sea salt

OPTIONAL INGREDIENTS
plant-based sour cream, tortilla chips, and chopped scallions

RECIPE

We’re using Field Roast’s Mexican Chipotle Sausage here to create a chili that’s #freefromanimals and perfect for ladling into bowls or spooning over plant-based hot dogs. We’ve added beans, tomatoes, and spices to the mix to create a chili that’s full of flavor, texture, and just the right amount of spiciness.

  1. Place the chopped Field Roast sausages into a food processor, pulsing several times until finely ground.
  2. Warm a large saucepan over medium heat and add the oil. Add in the onions, cumin, and chili powders and saute, frequently stirring, until the onions have caramelized and the spices are aromatic. Add in the ground Field Roast Sausage and the rest of the ingredients. Bring to a simmer, and reduce the heat to low-medium, occasionally stirring until slightly thickened. The chili will be done in about 15 minutes after being turned down from a simmer.
  3. Transfer to a bowl and serve with plant-based sour cream, chopped scallions, and tortilla chips.

YIELDS
4 servings

COOK TIME
45 min

PREP TIME
15 min