Sort ingredients
caroks
QR Code
Listen
Pdf
Heat the olive oil or avocado oil in a large pot. Add the onions, celery and garlic along with some salt and ground black pepper. Saute five minutes or until the onions are translucent but not brown.
Add the meatless beef to the pot and stir it in. Let it cook another five minutes, stirring occasionally to keep it from sticking.
Add the tomatoes--diced tomatoes and tomato paste-- to the pot and mix it in. Let it all cook another five minutes until the tomatoes have melted into the rest of the ingredients.
Stir in the spices: chili powder, ground cumin and paprika, if using. Add the sage. Let the tomatoes cook another five minutes, stirring frequently.
Add 2 cups vegetable stock or water to the pot. Bring to a boil, cover, and let the chili simmer for 30 minutes. To make the chili thicker, you can remove the lid for the last 10 minutes of cooking and let the stock reduce.
Stir in the liquid aminos and check seasoning. Add more salt and ground black pepper if needed.
Serve hot garnished with parsley, if you like. Chili tastes even better the next day, so this is a great dish to make ahead.