About

Here's a great tasting vegetarian chili recipe. It's labeled as #1 because I'm working under the assumption that at some point I'll come up with another tasty, but different chili recipe.

If you wish this chili to be vegan, just substitute something for the Morningstar Farms meat-like product. Actually, this ingredient isn't really needed for the chili, it just adds a slightly different texture. One could easily substitute beans or any other type of TVP for this.

Ingredients

• 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

Steps

• 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.
• Add 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 somewhere around 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.
• Enjoy! It's very, very good.