So, it’s that time of year again where all I want to eat is warm food. This is probably the easiest chili to make, seeing as it doesn’t require a single bit of defrosting or cooking meat. You, the reader, can, if you so choose to, but I will tell you all the secrets of a perfect vegan chili. Even the meat eaters loved it. I suggest you obtain a large sauce pot before you proceed.
What you need:
1 package of Boca meatless crumbles (or preferred faux meats)
2 cans of black beans, drained and rinsed
1 can of kidney beans, drained and rinsed
1 small white onion, chopped
2 cloves of garlic, chopped
1 red pepper, diced
1 yellow pepper, diced
2 cans of San Marzano tomatoes, chopped (do not drain, you’re using the juice as well)
1 tbsp brown sugar
1 1/2 tbsp Chili powder
1 tsp cumin
1 tsp dried oregano
1/2 tsp salt
1 tsp pepper
1 tsp crushed red pepper flakes
3 (?) tbsp olive oil
BEFORE YOU PANIC AT ALL THE THINGS: I assure you this is actually very easy to make.
How to make it:
Heat the olive oil in the pot on medium-high heat, and once it has heated up, throw in the onions, garlic, and peppers. Sautee these for about 5 minutes or so, or until the onions begin to brown a little bit. Add the spices, tomatoes, tomato juice, and beans and bring to a boil. Turn the heat down to somewhere between lo and medium, and cook for about 15-20 minutes. By this time, the Boca meat should be defrosted, and feel free to add as much as you’d like. Stir, and let cook for another 10-15 minutes. If you find that your chili is a little runny, DON’T PANIC. Just throw in a tablespoon or two of flour, and let cook for another 5 minutes.
This dish is best served hot, on a toasted, buttered roll with shredded cheese and tabasco sauce, with a side of macaroni: