Mexican Chili

Ingredients

OZO® Plant-Based Mexican Seasoned Ground	12 oz.
Grapeseed oil	2 tablespoons
Onion, chopped	1 item
Chipotle peppers in adobo sauce	2 tablespoons
Diced tomatoes with green chile peppers	10 oz. can
Kidney beans, drained and rinsed	15 oz. can
Pinto beans, drained and rinsed	15 oz. can
Black beans, drained and rinsed	15 oz. can
Thawed corn kernels	1 cup
Kosher salt	2 teaspoons
Ground cumin	2 teaspoons
Garlic powder	¾ teaspoon
Cholula brand hot sauce	3 teaspoons
Shredded cheddar cheese	¼ cup

Directions

Step 1

Add grapeseed oil to a large sauté pan, and cook OZO Plant-Based Mexican Seasoned Ground with onion, chipotle peppers and 3 tablespoons of the adobo sauce until meat is browned.

Step 2

Drain excess liquid well.

Step 3

In a large stock pot, combine beef mixture, stewed tomatoes, kidney beans, pinto beans, black beans, corn, salt, cumin, garlic powder, and chili powder. Adjust to taste with Cholula hot sauce. Heat through and serve garnished with shredded Cheddar cheese.