Vegan Chili Recipe

This article was originally published on Suite101.com.  To see the article in its entirety and its original state, click on this link:  Vegan Chili Recipe.  I have slightly modified it since.

Ingredients:

• 1 12-ounce package of Boca Crumbles
• 1/2 teaspoon olive oil (optional)
• 1/4 to 1/2 teaspoon black pepper
• Salt, as desired
• 1 medium onion, diced
• 1 clove garlic, minced
• 2 teaspoons light chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon oregano
• 1/2 teaspoon garlic salt
• 1/2 teaspoon garlic powder
• 1 14-ounce can diced, peeled tomatoes in juice
• 1/2 cup vegetable broth
• 2 teaspoons cornstarch
• 1 15-ounce can pinto beans with juice 
• 1 15-ounce can red kidney beans with juice

Directions:

In a large pot or Dutch oven, fry the Boca Crumbles over medium low heat. Fry in olive oil if desired. Add black pepper and salt if desired. Stir frequently until Crumbles are cooked through.

Add onion and garlic, stirring until onion is tender.

Add chili powder, paprika, oregano, garlic salt, and garlic powder. Stir well.

Stir in diced tomatoes.

Pour vegetable broth in small bowl. Add cornstarch and stir thoroughly until dissolved. Add to pot, stirring well until blended thoroughly.

Add beans and bean juice. Cook on low heat, letting the chili slowly simmer. Cook for at least one hour. The longer the chili cooks, the more the flavors will blend. Even better if refrigerated and served the next day. Can be frozen for one to two months. Serves four.

(Original article publication date: December 7, 2009)

Happy eating!