Beyond beef chili

INGREDIENTS

• 8 oz beyond beef
• 1 red onion
• 1 carrot
• 1 half bundle celery sticks
• 30 oz kidney beans
• 15 oz white beans
• 15 oz tomato paste
• 15 oz can of crushed tomatoes
• 1 red bell pepper
• 1 green bell pepper
• 2 sweet potatoes
• 1 tbsp allspice
• ½ tbsp cinnamon
• ½ tbsp chili
• ½ tbsp oregano
• 1 tbsp paprika
• ½ tbsp basil
• ½ tbsp cheddar cheese
• ¼ cup sour cream
• ¼ cup chives

TOOLS

• 1 knife
• 1 peeler
• 1 colander
• 1 grater
• 1 crock-pot
• 1 lid
• 1 wooden spoon
• 1 serving pot

Peel carrots with a peeler.

Dice the carrots and celery sticks, then peel and chop an onion.

Rinse kidney beans in a colander.

In the same colander, drain the kidney beans.

Rinse white beans in a colander.

In the same colander, drain the white beans.

Trim red and green bell peppers, then chop them.

Peel sweet potatoes with a peeler.

Chop the sweet potatoes and basil into small pieces.

Shred cheddar cheese with a grater.

Chop chives.

Combine beyond beef, allspice, cinnamon, chili, oregano, paprika, carrots, celery sticks, onions. kidney beans, white beans, tomato paste, a can of crushed tomatoes, red bell peppers, green bell peppers, sweet potatoes, and basil in a crock-pot. Add 1 cup of water and stir with a wooden spoon, then cover it with a lid. Cook for 6 hours, then remove the lid to get cooked veggies with beyond beef.

Transfer beyond beef chili to a serving pot. Top with sour cream, cheddar cheese, and chives.

It’s ready to be served !