Author Notes
This chili is so hearty you'll never miss the meat. I've had many vegetarian friends ask me if actually does have meat in it and meat lover's will never tell the difference. It's also the fastest one pot dish ever. —sugarbiscuitbakers
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Ingredients
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2 tablespoons
olive oil
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1 tablespoon
minced garlic
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1 cup
chopped onion
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Pinch
salt
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1
chopped green bell pepper
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1/2
chopped red bell pepper
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1 large can
black beans
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1 large can
kidney beans
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1 small can
pinto beans
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1/2 cup
chili powder
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1 small package
soy protein crumbles
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1 small can
corn
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1 large can
diced tomatoes
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1
chipotle pepper in adobo
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1 small can
vegetable stock
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2 tablespoons
agave nectar
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1 cup
shredded sharp cheddar cheese
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1 cup
chopped cilantro
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1/2 cup
diced white onion
Directions
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In a large, heavy pot, heat olive oil over medium heat. Add onions, garlic and salt. Sweat until onions are just translucent. Add both types of peppers. Stirring occasionally.
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Once peppers have begun to soften, add all three types of beans. Sprinkle the chili powder and stir.
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Add in the protein crumbles, corn, tomatoes and chipotle continually stirring.
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Add in the vegetable stock and bring to a simmer. Let simmer for ten minutes and let sit for 1 hour or up to 5 hours.
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Just before serving add in the agave nectar. Have each person garnish with cheese, onions and cilantro.
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