16 oz Beyond ground beef
1 yellow onion
2 carrots
4 sweet peppers
2 jalapeños
4 cloves garlic
Olive oil
2 tablespoons chili powder
1 tablespoon cocoa powder
½ teaspoon ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
2 teaspoons ground cayenne pepper
3 bay leaves
28 oz can crushed tomatoes
2 cups vegetable stock
¼ cup apple cider vinegar
15 oz can white kidney beans
15 oz can black beans
15 oz can red kidney beans
Dice the onion, carrots, sweet peppers, jalapeños, and garlic.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the vegetables and season with salt. Cook until soft.
Crumble the beef into the pan with the vegetables. Cook, stirring occasionally until fully cooked. Stir in the dry seasonings. Add the tomatoes, stock, and vinegar. Rinse and drain the beans. Add to the pot. Cook for at least 30 minutes or until reduced and thickened to desired consistency.