The Best Vegetarian Chili
oil, as needed
1 medium or 1/2 large white onion, diced
3-5 garlic cloves, minced (1 large tablespoon)
1 or 2 bell peppers, diced
1 jalapeno pepper, diced, optional
1 (14 ounce) can diced tomatoes
1 (14 ounce) can black beans
1 (14 ounce) can kidney beans
1 cup vegan burger crumbles or 1/2 (14 ounce) block tofu, crumbled
1/2 cup fresh or frozen corn
1 (12 ounce) can/bottle vegan beer
1 teaspoon liquid smoke
1/2 teaspoon spicy mustard
1 teaspoon BBQ sauce
2 teaspoons chili powder
1 pinch cayenne pepper
dash orange juice
1 teaspoon unsweetened baking cocoa
salt and pepper, to taste
1. In a large saucepan, heat enough oil (medium heat) to coat the bottom of the pan. When hot, add onion and cook until it starts to soften and brown slightly.
2. Add garlic and peppers, and cook a few more minutes until peppers begin to soften. Add tomatoes, black beans, kidney beans, veggie crumbles, and corn; stir and add beer.
3. Add enough water to just cover all ingredients, not too much or it will be too watery. Stir in all the other seasonings (adjust amounts to your own taste).
4. Bring to a boil, turn heat to low and let simmer for at least 20 minutes (longer the better). It is done when the veggies have all softened and the liquid thickens.
Serve with a sprinkle of vegan cheddar cheese or sour cream, and your favorite corn bread.
Source of recipe: I came up with this after many trials and errors over the years.