Enjoy a delicious and hearty bowl of vegan chili, created with a mixture of plant-based neat Mexican Mix and baked beans. Its barbecue feel bakes right into the chili, along with the flavors of neat Mexican Mix and the spice from herbs and vegetables.
- 1 pack neat Mexican Mix, prepare crumbles according to package directions
- 2 tbsp extra virgin olive oil
- 1/2 onion, sliced
- 1/2 red bell pepper, sliced
- 3 garlic cloves, chopped
- 4 (15 oz) cans baked beans
- 1 cup spicy BBQ sauce
- 1/4 cup honey
- Juice & zest of 1 lemon
- 1 tbsp BBQ rub
- 1/2 tsp chipotle powder
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
In a large Dutch oven, heat oil over medium heat. Saute onion, bell pepper and garlic until onions are translucent.
This will take about 2-3 minutes. Add neat mix and saute for an additional minute.
Add the baked beans and remaining ingredients to your Dutch oven. Bring to a boil.
Reduce heat to a low simmer. Cover the beans and place in the preheated 350F oven. Bake for 45 minutes.
Remove from oven and top with chopped parsley. Serve when cooled enough.
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