Cooking Time & Servings

Montana Creekside Classic Chili Recipe

You Will Also Need

  • Montana Creekside Classic Chili Mix
  • 1 Tbsp. oil
  • 1 ½ lbs ground chuck*
  • 1 ½ cups beef broth (12 oz.)
  • 1 can (14.5 oz.) peitite diced tomatoes
  • 2 Tbsp. red wine vinegar
  • 2 tsp. sugar
  • (optional: ½ tsp. each of salt and freshly ground black pepper)

    *May reduce ground chuck to 1 lb., if preferred

    Here's What You Do

    1. In a 3 or 4-quart pot, heat oil.
    2. Add ground chuck and brown thoroughly over medium to medium-high heat.
    3. Stir in chili mix. Add in broth, tomatoes, red wine vinegar, and sugar.
    4. Bring to a boil and then reduce to a simmer, cover, and cook for 30 minutes.
    5. Remove the whole chile pepper.
    6. Serve with garnish of sour cream, shredded cheese, or sliced avocado with cornbread on the side.

    Recipe Adaptations

    Vegan

    We like the classic chili texture you get when using non-beef crumbles in this recipe.

    You Will Also Need:

    • 1 Tbsp. oil
    • 1 lb. plant-based beef substitute (such as Beyond Beef)
    • 1 ½ cups vegetable broth (12 oz.)
    • 1 can petite diced tomatoes (14.5 oz.)
    • 2 Tbsp. red wine vinegar
    • 1 tsp. sugar
    • 1/2 tsp. each of salt and freshly ground black pepper

    Here’s What You Do:

    1. In a 3-4-quart pot heat oil.
    2. Crumble and sauté beef-substitute 5 minutes.
    3. Stir in contents of chili mix. Add in tomatoes, broth, vinegar and sugar.
    4. Bring to a boil and then reduce to a simmer, cover, and cook on low for 15 minutes.
    5. Remove the whole Japonés pepper.
    6. Serve with sliced avocado or cornbread on the side.

    Alternative Vegan Recipe

    You Will Also Need:

    • 1 (6.25-ounce) Frontier Soups Montana Creekside Classic Chili mix
    • 2 ½ cups of vegetable broth (add more broth for desired consistency)
    • 1 (14.5-ounce) can of diced tomatoes, in their juices
    • 1 (15-ounce) can of kidney beans, drained
    • 1 cup of dry textured vegetable protein
    • Salt and pepper, to taste

     

    Slow Cooker

    We do not recommend using a slow cooker due to the short cooking time on the stovetop.

    Pressure Cooker

    We do not recommend using a slow cooker due to the short cooking time on the stovetop.

    Recipe Variations

     We don’t currently have a recipe variation for this soup, please send us yours!

    Cooking & Nutrition Tips

    Remember these are soup-starter mixes, you can’t go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!

    • To boost vegetables, add 2 cups chopped, mixed red and green peppers and 1 cup chopped, fresh or frozen carrots in the final ten minutes of cooking time.
    • To cut fat, prepare with 1 lb. extra lean ground beef, bison, turkey, or go Vegetarian.
    • To reduce sodium: use a low-sodium broth, bone broth, or stock.
    • For added protein: add a can of your favorite bean (black, chickpea, navy, etc), chicken breast, or other plant-based protein option.
    • For added nutrition: look in your fridge/garden and add any vegetables you have on hand!