“Beef” and “Sausage” Chili

Ingredients (for 6 servings)

• 1 tablespoon — olive oil
• 2 whole — packages of Abbott’s ground “beef”
• 1 whole — package of Abbott’s ground Italian “sausage”
• 2 cups — chopped onions
• 2 tablespoons — chopped garlic
• 1 whole — large sweet red pepper, chopped
• 1 cup — chopped celery
• 1 whole — jalapeno pepper, chopped
• 1 tablespoon — fresh oregano, chopped (or 1 teaspoon dried oregano)
• 3 tablespoons — ancho chili powder
• 2 teaspoons — ground cumin
• 3 cups — canned diced tomatoes
• 2 cups — vegetable broth
• 1 whole — Salt and pepper to taste
• 2 whole — (15-ounce) cans of red kidney beans, drained and rinsed
• 2 cups — shredded cashew cheese
• 1 whole — Sliced lime, for garnish
• 1 whole — Instructions
• 1 whole — Heat the olive oil in a large, heavy pan over medium heat.
• 1 whole — Add the onions, garlic, sweet red pepper, celery, jalapeno pepper, oregano, ancho chili powder, and cumin. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften and the spices are fragrant.
• 1 whole — Stir in the diced tomatoes, vegetable broth, salt, and pepper. Bring to a simmer and cook for 15 minutes.
• 1 whole — Add the drained kidney beans, Abbott’s ground “beef,” and Abbott’s ground Italian “sausage.” Continue cooking, stirring occasionally, for 10 minutes or until everything is heated through and flavors are well combined.
• 1 whole — Serve hot in bowls. Top each serving with shredded cashew cheese and garnish with lime wedges, if desired.