Winter is upon us! On a cold evening, there’s nothing better than a bowl of hot chili. As I am a non-red meat eater and my eldest daughter a vegan, we’ve altered the old chili standby to suit all members of the family. Melissa can dive in without worry, and the carnivores in the household will never know the difference. It looks and tastes like a regular ground beef chili. It is easy to make, hearty, and will take the chill off your bones!
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 8
Ingredients:
1 tbsp vegetable oil (I prefer safflower oil)
1 medium onion, diced
2 cloves garlic, minced
2 bay leaves
1 tbsp chili powder (or more to taste)
1 pinch ground cayenne pepper (or more to taste)
1 1/2 tsp molasses (substitute brown sugar)
Salt and black pepper to taste
1 bag (12 oz.) Boca Meatless Crumbles
4 cups cooked pinto beans OR 2 cans (15 oz.) Publix Greenwise pinto beans
1 can (10 oz.) Rotel diced tomatoes and green chiles
1 can (15 oz.) diced tomatoes (or 3 medium sized fresh tomatoes)
8 oz. corn, frozen, canned or fresh (optional)
1 (12 oz.) bottle Sweetwater 420 Pale Ale (or your favorite beer)
1 bunch fresh cilantro, chopped
Toppings:
Pretty much anything you want. Diced jalapeños, chopped green onion, vegan cheddar cheese, tortilla chips, Fritos, vegan sour cream…
Heat the oil in a large pot over medium heat. Add the chopped onion and sauté until the onion becomes translucent. Add the garlic, chili powder, cayenne pepper, and salt and black pepper, and sauté, stirring often.
Add the Boca crumbles and brown for about three minutes. Stir often, because the crumbles like to stick to the pan.
Add the beans and tomatoes. Don’t drain either can. Drink about half the beer and pour in the rest. Bring the chili to a boil, stirring often. Once the chili begins to boil, cover and reduce heat. Add fresh cilantro. Simmer for a minimum of 30 minutes (an hour is better), stirring often to keep the crumbles from sticking.
Serve and enjoy!