Vegan Chili

I love this recipe because not only is it super easy to make , it screams to be gussied up with your favorite ingredients and toppings.  You can serve it over cooked spaghetti like they do in the diners around Chicago.  Try it over Spanish rice with chopped green olives (anchovy stuffed ~ yum!) thrown on top.  My friends love it served over a bed of steamed broccoli and cauiflower.  Kids will love it tossed with cooked macaroni, Chili~Mac.  I love it simple,  with kernel corn and steamed zucchini stirred in.  The possibilities are endless.  This Vegan Chili is so yummy, healthy, and not at all scary.  I doubt anyone would ever turn up a nose at a steaming bowl of this hearty bean stew. 

My Easiest Vegan Chili

Olive Oil, for cooking
1 medium Yellow Onion, peeled & diced
1 T. Garlic, minced
1 t. Granulated Garlic, coarse ground garlic powder
1 t. Oregano
2 t. ground Cumin
2 T. Dark Cocoa Powder
1 15 oz. can Tomato Sauce
1 1/2 cans Water
1 T. Veggie Soup Base**, a paste form of bouillon found in most grocery stores
2 t. Pasilla Chili Powder*
2 t. Ancho Chili Powder*
1 t. Arbol Chili Powder*
1/2 t. Red Chili Flakes
Kosher Salt, to taste
Black Pepper, to taste
1/4 c. Masa Flour ~or~ 3 (5 inch) Corn Tortillas, torn
1 14 1/2 oz. Black Beans
1 14 1/2 oz. White Beans
1 c. Soyrizo ~or~ any Sausage Substitute, browned & crumbled

    In a medium stock pot heat the Olive Oil over medium heat.  Saute the Onion and Garlic until the onions are translucent.  Add in Granulated Garlic, Oregano, Cumin and Cocoa Powder and stir until a smooth paste forms.  Add in the Tomato Sauce, Water, Chicken Base, Chili Powders, and Red Chili Flakes.  Bring to a boil; reduce heat and simmer for 15-20 min. stirring occasionally.  Stir in the Masa Flour or Corn Tortillas and simmer for another 15-20 min.  Stir in the Black Beans, White Beans, and the Soyrizo, simmer until hot.  Taste and adjust seasoning if needed.  Serve and enjoy.

*The Chili Powders can be found nowdays at most grocery stores or you local Latin Market.
**You can substitute 2-3 cups of Vegetarian Broth or Stock for the Water and Veggie Soup Base.