Chili

This is a variation on my mom's recipe. It's pretty loose, as you can add what you want to it. Choose whatever extra protein you want: 8oz tempeh, tofu, seitan, TVP, lentils, homemade crumbles, etc. or just omit all together, as there are beans in it. Here it is served with fresh raw corn and vegan sour cream.





-1 large onion, minced*
-2-4 stalks celery, with leaves, minced*
-1 green bell pepper, seeded and minced*
-3 cloves garlic (more/less to taste), minced*
(*Easiest way to do this is to chop small and pulse in food processor.)

-1 (14-16oz) can kidney beans, drained and rinsed
-1 (14-16oz) can black beans, drained and rinsed
-1 (14-16oz) can tomato sauce**
-1 (14-16oz) can diced tomatoes**
(**Can use two cans of either. You can also start with a 28oz. can and see if you need more)

-1 8oz bag Morningstar Farms "Steak" strips or other protein (see note about proteins above)

-A-1 Steak Sauce
-Tabasco Hot Sauce
-Chili Powder

Heat a little olive oil in a large pot with tall sides, saute minced vegetables until tender. Season with salt and pepper.
Add beans and tomatoes/tomato sauce, A-1, chili powder, and Tabasco, to taste

Meanwhile, sauce steak strips in a little oil (in separate pan) until crispy on the outside. Cut into small pieces (can pulse in food processor).

Simmer chili until thickened a little, about 10-20 min (it is ready to eat at any time but simmering makes the flavours come out). You can even simmer on very low for a couple hours. Make sure to keep an eye on it and stir.

Add "steak" to chili before serving. Stir until well-combined and serve with rice, pasta, biscuits, or corn bread and a salad.