Barvecue Chili
Rated 5.0 stars by 2 users
Category
Pulled BVQ
Servings
6
Prep Time
10 minutes
Cook Time
30 minutes
A ritual for many, that first pot of piping hot chili when a chill first hits the air. Up your game by adding a hint of smoke and a bit of sweetness to your next pot. Then sit back and enjoy the hygge.
Ingredients
- 1 bag of Barvecue Pulled BVQ
- 1 tbsp olive oil
- 1 small onion diced
- 2 15 oz cans crushed tomatoes
- 2 15 oz cans pinto beans, drained
- 1 tbsp pure maple syrup
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 cup frozen corn
- salt & pepper to taste
Toppings
- shredded vegan cheddar cheese
- diced fresh tomato
- chopped fresh cilantro
Directions
In a large saucepan or dutch oven, cook Pulled BVQ according to package instructions.
- Add onions and cook until translucent.
- Add pinto beans, tomatoes (with juice), maple syrup, chili powder and paprika. Stir and bring to a boil. Reduce heat and simmer, stirring occasionally, for 15 minutes.
- Add corn, cook and stir until heated through, about 5 minutes more. Season to taste with salt and pepper. Serve piping hot and piled high with your favorite toppings.