Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons neutral tasting oil
  • 2 onions (finely diced)
  • 2 chilli peppers (sliced (optional for extra heat))
  • 6 cloves garlic (minced)
  • 2 tablespoons cilantro leaves (minced)
  • 1/2 teaspoon oregano
  • 1/8 teaspoon cumin
  • 1 teaspoon chilli powder
  • 1 bag MorningStar Farms® Chipotle Black Bean Crumbles (frozen)
  • 1 bag MorningStar Farms® Grillers Crumbles (frozen)
  • 1/4 teaspoon salt
  • 1/2 teaspoon oregano
  • pinch cumin
  • 1 teaspoon chilli powder
  • 3 cups diced tomatoes and their juices (use crushed for a smoother chilli without chunks of tomatoes)
  • 1/2 cup tomato paste
  • 1 cup corn
  • 1 cup black beans (canned (rinsed and drained))
  • 1 teaspoon chilli powder
  • 1 teaspoon oregano
  • pinch cumin
  • 1/2 cup minced cilantro leaves
  • 1 pineapple (cored and finely diced to about 3 cups of pineapple chunks)
  • 2 jalapeños (minced (more or less to taste))
  • 2 tablespoons minced red onions
  • juice of 1 large lime
  • 1 teaspoon salt
  • 2 tablespoons minced cilantro
  • 2 tablespoons olive oil
  • finely diced onions
  • sliced avocados
  • selection of baby tomatoes
  • chopped cilantro
  • scallions (chopped)
  • sour cream
  • shredded cheddar cheese
  • assorted corn chips
  • sliced jalapeños
  • Pineapple salsa (recipe above)

Instruction

  • In a large pot over medium-high heat, add the oil, onions, chili peppers if using, garlic, cilantro, and seasonings. Sauté that for about 5 minutes until the onions are soft and translucent.
  • Add the MorningStar Farms® bags, seasonings and sauté for an extra couple of minutes.
  • Add in the tomatoes, corn, beans, seasoning and bring the chili to a boil. Then cover the pot of chili and let it cook for at least 30 minutes on low heat to infuse all the flavors together. Once the chili is ready, add in the cilantro, turn off the heat and serve!
  • Make the pineapple salsa int he meantime, slice a whole pineapple in half and use a paring knife to go around the borders of each half pineapple. Leave about half an inch border as you go. Then grab a melon baller and scoop out as much of the pineapple as possible.
  • Chop the pineapple into fine pieces about 1/8th of an inch and add them in a bowl. Mix in the remaining ingredients and then scoop the salsa back to the pineapple shells.
  • Serve the chili with the salsa and toppings! Enjoy!