Game Day Chili with Salsa

🧂 Ingredients

• 16 ounces Green Mountain Gringo® Medium Salsa

  substitute mild or hot
• 13 to 16 ounces plant-based (meatless) grounds
• 28 ounces canned crushed tomatoes
• 16 ounces canned pinto beans, drained
• 16 ounces canned dark red kidney beans, drained
• 16 ounces vegetable broth

  substitute water
• 2 Tbsp ground chili powder
• 1 Tbsp brown sugar
• 1 tsp paprika
• 1/8 tsp ground cinnamon

  optional
• salt and pepper, to taste
• Green Mountain Gringo® Original Tortilla Strips
• shredded cheese
• chopped onions
• cilantro
• sour cream

Instructions

• 1 Add all ingredients (including Green Mountain Gringo® Medium Salsa) to a slow
  cooker and stir to combine.
• 2 Cook on HIGH for 4 hours or LOW for 8 hours. If possible, stir once or twice
  during cooking (add a little water or broth if needed) but try not to leave lid
  open too long. Stir before serving.
• 3 In a large pot or Dutch-oven, combine plant-based grounds with the Green
  Mountain Gringo® Medium Salsa and 1/2 cup vegetable broth (or water). Cook over
  medium heat for 5 to 7 minutes, until mixture is heated through.
• 4 Stir in remaining ingredients and bring to a boil, uncovered.
• 5 Once chili is boiling, stir and turn heat to medium-low. Cover and let simmer
  for about 30 minutes, stirring occasionally (adding more broth or water if
  needed).
• 6 Let chili cool before storing in an airtight container in the fridge for up to 4
  days. Freeze in an airtight container (leaving headspace) for up to 4 months.

Nutrition Info