Weekly Recipe: Vegan Chili by PLNT Burger

From vegasmagazine.com

Veganism as a common lifestyle is more popular now than ever, but it can still be difficult to find a good restaurant that is vegan-friendly—let alone trying to make a meal. Today on both accounts, PLNT Burger has got you covered.

Dedicated to crafting and redefining some of America’s favourite foods to be vegan-friendly, PLNT Burger offers a variety of meals that everyone can enjoy, vegan or not. The restaurant is owned and founded by Spike Mendelsohn, who Top Chef fans might recognize from Season 4 in Chicago and Top Chef: All-Stars Season 8, and counts locations in Washington D.C., Virginia and Maryland. The chain is also about to open its first location in New York City on Jan. 24, just steps away from Union Square.

Even if you aren't near a PLNT Burger location, you can still enjoy its popular vegan chili, because Chef Mendelsohn has agreed to share the step-by-step recipe with our readers.

"Chili has always been a go-to recipe to make at home when temperatures start to drop and I want something both warm, filling and delicious." said PLNT Burger Co-Founder Spike Mendelsohn. "Instead of using ground turkey or beef, the PLNT chili calls for Beyond Meat resulting in the same flavour and texture. Another bonus is you can store this in the fridge for up to a week."

This recipe serves four, and if you want to substitute Beyond Meat for your personal favourite plant-based protein, feel free to make this chili your own. You can even get crafty and pour the chili over your favourite fries, roasted vegetables, or anything at all!

PLNT Burger's Vegan Chili Recipe

Ingredients

• 2 pounds Beyond Meat ground (or your choice of meat substitute)
• 1 yellow onion, diced
• 2 cups of barbecue sauce
• 2 cups of canned tomatoes, diced
• 2 tablespoons of cumin seed, ground
• 1 tablespoon of smoked paprika
• 1 tablespoon of paprika
• 1 tablespoon of chile powder
• 1 tablespoon of cinnamon, ground
• ¼ cup sunflower oil
• Kosher salt to taste
• 1 tablespoon of black pepper, ground
• 2 cups of water
• 8 oz can of black beans

Directions

1. In a large heavy duty pot, heat up 2 tablespoons of sunflower oil until smoking hot, add the Beyond Met and cook until brown. Break up the meat with a whisk or spatula so there are no large chunks.
2. Take the meat off the heat, and strain the excess oil.
3. In the same pot, heat up the other 2 tablespoons of sunflower oil, add the onions, and season with salt.
4. Cook for 8 to 10 minutes until onions are soft and translucent.
5. Add the meat back into the pan, add the cumin, cinnamon and the rest of the spices.
6. Stir and add in the beans, tomatoes and barbecue sauce.
7. Stir and let simmer for 45 minutes, stirring occasionally. Season with salt and pepper to taste.
8. Add a bit of water if the chili starts to get too thick.
9. Serve with your favourite vegan toppings.
10. Enjoy!
11. https://vegasmagazine.com/how-to-make-vegan-chili