-beyond meat -red kidney beans -whole peeled tomatoes -onion and garlic -jalapeños -chipotle peppers in adobo sauce -red wine -cocoa powder -vegetable broth -lime juice -cilantro
Heat some oil in a large pot. Add the beyond meat and cook for 10 minutes, or until it's golden brown.
To the same pot, add more oil and saute the onion with a pinch of salt for 8-10 minutes, until it's golden brown.
Add the garlic, jalapeños, spices, and tomato paste and stir. Cook for 2-3 minutes. Add red wine to deglaze the pot.
Add the broth, beans, bay leaves, soy sauce, sugar, chipotle peppers, cocoa powder, whole tomatoes, and Beyond meat.
Stir and bring to a boil. Simmer on low heat for 1 hour, stirring every 10-15 minutes to prevent burning, until thick.
Finally, when the chili is ready, remove it from the heat and stir the lime juice and chopped cilantro. Serve right away!
Serve with vegan sour cream, avocado, tortilla chips, and vegan cornbread on the side.