I’m writing this so I can remember what went into today’s lunch. Well, the pot from which today’s lunch was served. I *think* it’s vegan, too.

[UPDATE: Yes, it is vegan. The only item in question was the Double Cream Stout, so I called the Kalamazoo Brewing Company, and the quality control lab assured me that there is no dairy in that beer.]

[UPDATE 2: Nope, not vegan. It would be if the Morningstar Farms meatless crumbles are replaced by something that doesn’t contain dairy. Checking Kellogs’ website, the Meatless Crumbles have a kosher status of Kosher Dairy. Oh well.]

Faboo Chili

· 2 Poblano Peppers (Diced)
· 5-6 Serrano Peppers (Chopped Finely)
· 3 Cooking Onions (Diced)
· 1 Green Pepper (Diced)
· 2/3 Bulb Garlic (Sliced into 1-2mm thick pieces)
· ~2/3 Large Bottle McCormick Chili Powder
· ~1-2 Tbsp Sea Salt
· ~1 Tbsp Ground Cumin
· 1 Bag Morningstar Farms Crumbly Bits of Not Meat TVP Goodness
· 1 Small Can Contidina Tomato Paste
· 1 Small Can Contidina Tomato Sauce
· 1 Bottle (minus one drink) Bell’s Double Cream Stout
· 1 Can Dark Red Kidney Beans
· 1 Can Red Kidney Beans
· 1 Can Corn
· 3 Tbsp Extra Virgin Olive Oil

Put the olive oil, onion, garlic, and serrano peppers in the bottom of a large pot. Sweat everything together until the onions are just starting to get clear.

Put in everything else.

On low, let the mixture come to a boil and then continue to simmer for ~30 minutes.

Turn off the heat and let the mixture cool to eating temperature.

Turn the heat back on and return the mixture to a simmer for another 30 minutes or so.

Turn off the heat and serve, allow the mixture to cool for packaging, place in the fridge, whatever.

It’s very, very good.