Beefless Chuck Chili 


¼ c. Vegetable Oil    

5 Onions, chopped    

1 Jalapeño, seeded, deveined, minced    

4 Garlic Cloves, minced    

6 tbsp. Chili Powder     
3 tsp. Ground Cumin    

2 Bay Leaves    

½ c. Tomato Paste    

2 c. Chickpeas, canned, drained, rinsed 
2 c. Kidney Beans, canned, drained, rinsed   

2 c. Corn, frozen    

2 tbsp. Chipotle in Adobo, puréed

2 qt. Tomatoes, diced, canned

1 qt. Vegetable Stock

4 lb. gardein™ Beefless Tips (087426700043)
or gardein™ Chick’n Cubes 3⁄4"

Salt and Ground Black Pepper to taste

½ c. Cilantro, chopped

Sour Cream*

12 Lime Wedges


1. In a large pot, sauté onions, jalapeño and garlic in oil until onions are translucent.

2. Add chili powder, cumin, bay leaves and tomato paste. Cook for 5 minutes.

3. Add chickpeas, kidney beans, frozen corn, diced tomatoes and chipotle purée.

4. Add vegetable stock to cover mixture and cook for 30 minutes, stirring often.

5. In sauté pan, in batches, caramelize Beefless Tips or Chick'n Cubes on all sides until golden brown. Add to chili and adjust seasoning.

6. Garnish chili with chopped cilantro, sour cream and lime wedge.


Servings: 12