Daniel Fast Chili

Vegan Chili

Here's one that's goes with all this cold weather.

• 2-3 tablespoons olive oil or grape seed oil
• 1/2 medium onion, chopped
• 2 bay leaves
• 1 teaspoon ground cumin
• 2 table. dried oregano
• 2 stalks celery, chopped
• 1 orange bell pepper, chopped
• 1-2 jalapenos, chopped (optional)
• 3 garlic cloves, mashed
• 2 (12 oz.) package of meat substitute ( You can get this at Fresh and Easy or even Albertsons has them).
• 2 (28 oz. ) cans crushed or diced tomatoes
• 1 (15oz. ) can black beans, drained
• 1 (15oz.) garbanzo beans, drained
• 1 (15oz. ) pinto beans, drained
• chili powder to taste
• 1 (15oz. ) can whole kernel corn, drained
• salt & pepper to taste
• vegetable stock/broth

1. Heat oil in a large pot over medium heat. Saute onions and season with salt and pepper. Add crushed bay leaves, cumin and oregano.

2. Cook and stir until onion is tender, then mix in celery, bell pepper, jalapenos and garlic.

3. When vegetables are heated through, mix in meat substitute and brown.

4. Mix in tomatoes, beans and corn.

5. Add vegetable stock/broth ( 16oz. ). You can add more or less depending on the consistency you prefer for your chili.

6. Add chili powder and bring to a boil. Reduce heat to low and simmer for 45 minutes. 

Suggestion:  Add extra cumin and oregano for spicier flavor. I've never frozen chili, but I don't see why you couldn't freeze it and use it again the next week.?