This is the third fruit-based chili I've made. Back in 2019, I made a mango bourbon chili that turned out pretty good. In 2020, I made my favorite quarantine meal -- cherry chipotle chili.
Source: Life as a Strawberry | Serves: 4 | Time: 1 hr 5 min
Changes: replaced onion with fennel; replaced ground beef with beyond meat; replaced molasses with coconut sugar
Ingredients
2 tbsp EVO
1 fennel bulb, diced
4 cloves garlic, minced
4 Beyond Meat brat sausauges, cut up to resemble ground meat
S&P, to taste
3 large #peaches, peeled and diced
2 tbsp bourbon (I used Bulleit)
1 tsp cayenne pepper
1 tsp smoked paprika
1 tbsp chili powder
1 tbsp coconut sugar
1 28-oz can crushed #tomatoes
1 15-oz can kidney #beans, drained and rinsed
Green onion, for garnish
Cilantro, for garnish
Vegan cheddar shreds, for garnish
Instructions
Heat olive oil in a large pot over medium heat.
Add fennel and garlic and sauté, stirring frequently, until onion is translucent, about 3 minutes.
Add Beyond Meat to pot and cook, breaking beef up with a wooden spoon, for 8-10 minutes.
Add peaches and cook until peaches are soft, about 4 minutes more.
Add whiskey to the pot to deglaze and give everything a stir.
Add cayenne pepper, paprika, chili powder, and coconut sugar to pot. Stir to combine.
Add tomatoes and stir to combine. Bring chili to a simmer, then reduce heat to low and cook, stirring occasionally, for 30 minutes or until you’re ready to eat.
Add kidney beans and stir to combine.
Ladle chili into serving bowls and top each serving with garnishes. Serve and enjoy immediately.