Spicy Vegan Chili

1. 1

   Saute onion, garlic and peppers in olive oil for about 4 minutes until onions are translucent.

2. 2

   Underestimate the number of chilies you add for heat.

3. 3

   You can add more later if it's not hot enough for you.

4. 4

   Add chili powder, chipotle and sun dried tomatoes if using, dried lemon, cumin and tofu or meat subustitue and heat in oil (add additional if tofu or soy meat sticks to pan).

5. 5

   Cook until tofu is slightly browned, about 5 minutes.

6. 6

   Add remaining seasonings, Vegemite, vegetable bouillon, salt and pepper to taste and a little vegetable stock to dissolve stock base.

7. 7

   Once seasonings are dissolved add whole can of tomatoes, including juice, pinto beans rinsed and kidney beans rinsed and 2 cups of vegetable stock.

8. 8

   Bring chili to a boil adding extra liquid or broth if desired and make sure there's no stickage at the bottom of the pan.

9. 9

   Taste and adjust seasonings to your preference.

10. 10

    Return to medium low heat and cook for half an hour to an hour to allow flavors to meld and chili to thicken.

11. 11

    Serve with diced avocado, cilantro, green onions.

12. 12

    I usually serve mine with rice, cast-iron pan cornbread and sour cream.

13. 13

    Serving number assumes it's eaten with rice.

14. 14

    The rice and sour cream help cut the spice for those that don't like as much heat.

15. 15

    Removing seeds and membranes can lessen heat if desired.

16. 16

    If you like heat, try an extra chili, but watch out as it's easy to go overboard.

* Per serving · 4 servings · Values may vary.