My fiancee made a great vegan chili Saturday. It was enjoyed by 4 returned Peace Corps volunteers and one actress/play director = 1 vegan, 1 vegan/vegetarian and 3 meat eaters. And all were satisfied :)
2 white onions
2-3 organic green peppers
1 28oz. can of diced tomatoes
2 cloves of garlic
2.5 Tbsp garlic powder
2.5 Tbsp chili powder
1 Tbsp ground cumin
1 Tsp ground ginger
2 Tsp ground red pepper
4 Tbsp canola oil
2 cans of black beans (rinsed with water)
2 cans of kidney beans " "
1 12oz. Package of LIGHTLIFE Smart Ground Original veggie protein crumbles
Mix the powder ingredients and salt
Chop onions and dice green peppers (set peppers aside).
Add oil to saute pan. Sautee onions and add half of the powder mix.
Add 4/5 of the veggie ground and stir in with onions.
In a stewing pot, heat 1 cup of water on medium-high heat.
Add all four cans of beans after they've been rinsed.
Bring to a boil and empty can of diced tomatoes into the pot.
Bring back to boil and add the rest of the powder mix, onions plus veggie ground.
Lastly, chop the 2 cloves of garlic and add them plus the green peppers to the pot. Continue to cook on medium/medium-low.
This recipe makes a rather thick chili. For wetter chili, add water or juice from a can of whole, peeled tomatoes.