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Hearty Chili....don't tell anyone it is vegan.

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Prep Time 20 minutes
Cook Time 1 hour
Course Main Course
Cuisine American

Ingredients
  

  • 2 tbsp extra virgin olive oil
  • 3 Field Roast Mexican Chipotle "sausages" (vegan) Any vegan chorizo should work!
  • 2 bags Boca Veggie Crumbles
  • 2 bell peppers, chopped I use red and orange for great color
  • 2 jalapeños, seeded and chopped
  • 1 large yellow onion, chopped
  • 8 oz diced green chiles
  • 6 garlic cloves, minced or 6 tbsp minced garlic
  • 1 tbsp and 2 tsp salt
  • 2 bay leaves
  • 1 tsp cayenne pepper powder
  • 1 tsp smoked paprika
  • 1 tbsp cumin
  • 2 tbsps chili powder
  • 1 tsp dried oregano
  • 4 tbsps brown sugar
  • 1 tbsp apple cider vinegar or red win vinegar
  • 2 tbsps Worcestershire sauce
  • 2 tsp soy sauce or tamari
  • 1/2 cup 60% or darker dark chocolate chunks/chips
  • 2 28 oz cans crushed tomatoes
  • 1 can beer (not light)
  • 1/2 cup vegetable broth
  • 3 tbsp masa
  • 1 can chili hot beans, drained but not rinsed
  • 1 can dark red kidney beans, rinsed
  • 1 can black beans, rinsed

Instructions
 

  • Open and break up the chipotle "sausages" to resemble groundmeat.
  • In a medium-high heated pan, with 2 tablespoons of extra virgin oliveoil, add the veggie sausages, veggie meat crumbles,  the chopped bellpeppers, jalapeños, dices green chiles, and onion. and sear until browned.
  • Add the minced garlic for only a couple minutes while everythingelse is browning- garlic will burn easily.
  • Add all your seasonings and herbs and liquids: salt, bay leaves,cayenne powder, smoked paprika, cumin, chili powder, oregano,brown sugar, apple cider vinegar, Worcestershire, soy sauce ortamari, and dark chocolate. Then, adding your crushed tomatoesand beer.
  • In a separate cup, mix your veggie broth with the masa and add tothe chili. (This thickens the chili and gives a slight hint of corn flavor.If you like runnier chili, feel free to leave this step out.)  Stir well andbring to a simmer. Then, lower heat to medium low, cover, and let sit,stirring occasionally, for 45 minutes- 1 hour. You can go longer, if youprefer it to break down even more.
  • At least 15 minutes before you serve, put your beans in. Feel free touse any canned beans you like, I liked the variety. And drain any kindexcept 1 can of chili hot beans- this gives the chili good flavor, imho.You can add them earlier if you don't mind them a little softer.
  • Always taste for any extra needed salt or spicy to make the chilitaste just the way you like. Add whatever toppings you prefer(cilantro tastes great with this one) and enjoy!
Keyword vegan, recipe, amy westerman, hearty chili, vegan chili,