Vegan Chili with Beyond Meat

I’m beginning my vegan journey with adaptations of my favorite recipes. I am extremely curious about the plant based meats. The first I’ve tied is Beyond Meat ( it was simply more readily available).

I grew up in Cincinnati, Ohio and am still a fan of Cincinnati chili. It’s not as spicy but has complex flavors including chocolate. It’s served over spaghetti. This is One Way, topped with oyster crackers.

How did it come out? It’s delicious. My husband could not tell the difference between plant based and real meat. I had to change the way I cook it and added more spice. I will make it again and am thrilled to share it with you!

2-WAY CINCINNATI CHILI

1 1/2 lb Beyond Meat

2 T olive oil

2 cups chopped onion

cup chopped green bell pepper

2 cloves garlic, minced

2 1/4 teaspoons ground cinnamon

2 1/2 teaspoons paprika

2 teaspoon chili powder

1 1/2 teaspoon ground cumin

½  teaspoon ground allspice

½  teaspoon dried whole marjoram

¼  teaspoon ground nutmeg

2 T cocoa powder

¾ teaspoon salt

¼ teaspoon pepper

2- 14½-ounce) cans no-salt-added

whole tomatoes, undrained and

chopped

Sugar to taste

4½ cups hot cooked spaghetti,

cooked without salt or fat

36 oyster crackers

In small frying or sauté pan, cook Beyond Meat, breaking up into chunks. Set aside.

Coat a Dutch oven with

2 T olive oil; place over medium-high heat until

hot. Add 2 cups onion and bell peppers, cook until onions brown. Add garlic and stir 2 minutes.  Add Beyong Meat from sauté pan.  Add ground cinnamon. and next 8 ingredients; cook 1 minute.

Add salt, pepper, and tomatoes; simmer,

uncovered,20 minutes. Add sugar if the taste is bitter- 1 t at a time, to taste.

To serve, arrange spaghetti on individ-

ual serving plates or deep bowl. Spoon chili over spaghetti; top with crackers.

Yield: 6 cups