Experience a vibrant array of flavors with this Vegan Rainbow Chili from our Campbell’s® Can Do Recipe Contest. This colorful dish combines savory plant-based meat, bell peppers, garlic, carrots, diced tomatoes, kidney beans, spices and our Campbell’s Tomato Soup into a hearty chili.
- Total time:
90 minutes
- Servings:
40
|
Ingredient
|
Weight
|
Measure
|
|
vegan beefy crumble |
36.0
oz. |
0 |
|
onion , medium, diced |
|
3 ea. |
|
red bell pepper , medium-sized, diced |
|
2 ea. |
|
yellow bell pepper , medium-sized, diced |
|
1 ea. |
|
orange bell pepper , medium-sized, diced |
|
1 ea. |
|
garlic , peeled, minced |
2.5
oz. |
0.5 cup |
|
carrot , minced in food processor |
16.0
oz. |
0 |
|
chili powder |
5.0
oz. |
4 tbsp. |
|
ground coriander |
|
1 tbsp. |
|
cumin |
|
1 tbsp. |
|
paprika |
|
1 tbsp. |
|
chipotle pepper , pureed |
|
3 tbsp. |
|
kidney beans , 15.5 oz can, rinsed, drained |
|
3 can |
|
fire roasted diced tomatoes , 14.5 ounces each |
|
3 can |
|
diced tomatoes , petite, 14.5 ounces each |
|
3 can |
|
Campbell's® Condensed Tomato Soup |
|
1 can |
|
water |
90.0
oz. |
0 |
1. In a large rondeau heat oil. Cook the plant-based beef for 5 minutes, or until browned.
2. Add onion and peppers. Allow to sweat until onions are translucent and peppers have softened, about 10 minutes.
3. Add garlic and carrots. Toss until fragrant, about 5 minutes.
4. Add chili powder, coriander, cumin, smoked paprika, and pureed chipotle peppers. Mix thoroughly. Sauté for 2-3 minutes.
5. Add drained beans, diced tomatoes with liquid, Campbell’s® Condensed Tomato Soup and water. Mix thoroughly and bring to a boil, stirring frequently. Then simmer for about an hour.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
6. To serve, using an 8-ounce ladle, portion 1 cup chili into serving bowl. Serve immediately.
Experience a vibrant array of flavors with this Vegan Rainbow Chili from our Campbell’s® Can Do Recipe Contest. This colorful dish combines savory plant-based meat, bell peppers, garlic, carrots, diced tomatoes, kidney beans, spices and our Campbell’s Tomato Soup into a hearty chili.
-
Total time:
90 minutes
-
Servings:
40
|
Ingredient
|
Weight
|
Measure
|
|
vegan beefy crumble |
36.0
oz. |
0 |
|
onion , medium, diced |
|
3 ea. |
|
red bell pepper , medium-sized, diced |
|
2 ea. |
|
yellow bell pepper , medium-sized, diced |
|
1 ea. |
|
orange bell pepper , medium-sized, diced |
|
1 ea. |
|
garlic , peeled, minced |
2.5
oz. |
0.5 cup |
|
carrot , minced in food processor |
16.0
oz. |
0 |
|
chili powder |
5.0
oz. |
4 tbsp. |
|
ground coriander |
|
1 tbsp. |
|
cumin |
|
1 tbsp. |
|
paprika |
|
1 tbsp. |
|
chipotle pepper , pureed |
|
3 tbsp. |
|
kidney beans , 15.5 oz can, rinsed, drained |
|
3 can |
|
fire roasted diced tomatoes , 14.5 ounces each |
|
3 can |
|
diced tomatoes , petite, 14.5 ounces each |
|
3 can |
|
Campbell's® Condensed Tomato Soup |
|
1 can |
|
water |
90.0
oz. |
0 |
1. In a large rondeau heat oil. Cook the plant-based beef for 5 minutes, or until browned.
2. Add onion and peppers. Allow to sweat until onions are translucent and peppers have softened, about 10 minutes.
3. Add garlic and carrots. Toss until fragrant, about 5 minutes.
4. Add chili powder, coriander, cumin, smoked paprika, and pureed chipotle peppers. Mix thoroughly. Sauté for 2-3 minutes.
5. Add drained beans, diced tomatoes with liquid, Campbell’s® Condensed Tomato Soup and water. Mix thoroughly and bring to a boil, stirring frequently. Then simmer for about an hour.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
6. To serve, using an 8-ounce ladle, portion 1 cup chili into serving bowl. Serve immediately.
