Ingredients:

• 2 tablespoon olive oil
• 16oz Beyond Beef
• (2) 15 oz can chili beans
• (2) 15 oz can kidney beans
• (1) 15 oz can diced tomatoes
• (1) 28 oz can crushed tomatoes
• (1) bullion of “Not-Beef” + 2 cups water
• (1) yellow onion diced
• (1) green bell pepper diced
• (2) large carrots sliced
• (2) small zucchinis cubed
• (5) cloves garlic crushed
• (1) jalapeño diced (optional)
• Salt & pepper to taste

Instructions:

1. Add oil to large pot, heat on medium. Crumble in the Beyond Beef and cook until lightly browned
2. Add diced onions and cook until translucent. Add a little water if things are sticking to the pot.
3. Add the garlic and jalapeño, cook for about 3 minutes
4. Add the canned tomatoes, beans, and Not-Beef bullion/water.
5. Add carrots, zucchini, and bell pepper.
6. Add spices and cook on low until carrots are tender. Still occasionally if needed.

Serve with shredded cheddar cheese and chopped white or green onions.