Extra Spicy Warm Comfort Chili
A) 2 tablespoon vegetable oil, 1 large chopped onion, 4 thinly sliced garlic cloves
B) 1 med diced carrot, 1 diced green pepper, 1 habanero (or 2 jalepeno peoppers), minced
C) 1 teaspoon coriander
D) 1.5 tablespoon ground cumin
E) 1/2 tablespoon oregano
F) 1/4 teaspoon cayenne pepper
G) 1 tablespoon chili powder
H) 3 veggie burgers, crumbled
I) 1/2 frozen tofu cake, crumbled
J) 1 28oz can diced tomatoes, 1 15oz can red kidney beans, 1 15 oz can pinto beans
K) 3/4 cup lager beer, 2/3 cup veg broth, 3 tablespoon BBQ sauce
L) 1 teaspoon sugar, 2/3 cup tomato paste, 2 tablespoon Masa Harina (corn flour used in Mexican cooking to make corn tortillas, tamales and other corn-based doughs)
M) 1 teaspoon sugar, 1 teaspoon unsweetened cocoa powder, favorite hot sauce
N) shredded vegan cheddar cheese, fresh cilantro, salt/pepper to taste
In large saute pan over medium heat, sautee A and B until veggies are soft (about 8 min). Add C-G and mix well. Cover and cook for 3 min. Stir in H and I, cook several minutes partially covered until heated through.
Meanwhile in large soup pot, mix together J-M. stir occasionally uncovered over medium high heat.
Transfer the saute pan ingredients (veggies, tofu, burger) over to soup pot. Stir well.
Simmer partially covered for 1 hour.
Add salt/pepper to taste. Serve in bowls topped with shredded cheese and cilantro. Enjoy!
SO HOW'D IT GO?
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