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Beef and Sausage Chili Overhead
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5 from 1 vote

Vegan Combo Beef and Sausage Chili

Vegan Combo Beef Sausage Chili is satisfying comfort food. 
Course Main Dish
Cuisine Chili, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 Servings
Calories 470kcal
Author Ginny McMeans

Ingredients

  • 2 tablespoons olive oil
  • 1 cup onion , diced that equals about 1 to 1 ½ cup
  • 12 ounce meatless ground beef , package about 12 ounces
  • 12 ounce meatless Italian sausage links , package about 12 ounces
  • 1 teaspoon cumin
  • 2 teaspoon chili powder
  • ¼ teaspoon garlic powder
  • teaspoon black pepper
  • ½ teaspoon salt
  • 1 teaspoon parsley
  • 1 teaspoon oregano
  • 29 ounces tomatoes 2 cans, about 14 ½ ounces each, diced
  • 6 ounce tomato paste , 1 can
  • 8 ounces beer ¾ of a can of beer
  • 28 ounces black beans about 2 cans 14 ounces each

Instructions

  • Slice the 'sausage' into chunks, set aside.  There is probably a clear covering over the sausage.  Remove that first then carefully slice.
  • In a large skillet, heat oil.
  • Add onion and 'sausage' and sauté for about 10 minutes.
  • Add the 'beef' and saute about 5 more minutes.
  • Add the cumin, chili powder, garlic powder.
  • Stir and cook 2 minutes.
  • Add the tomatoes, tomato paste, parsley, oregano, beer, salt and pepper.
  • Bring to a boil and then turn down to simmer.
  • Cook about 30 minutes until chili is a bit thicker.
  • At this point you can freeze for the future. Freeze without the beans.
  • To carry on - add the beans and heat through.
  • Ready to eat and relax.

Nutrition

Serving: 2Cups | Calories: 470kcal | Carbohydrates: 54g | Protein: 36g | Fat: 12g | Saturated Fat: 1g | Sodium: 1060mg | Potassium: 1317mg | Fiber: 20g | Sugar: 8g | Vitamin A: 1770IU | Vitamin C: 27mg | Calcium: 76mg | Iron: 20.1mg