There's a certain something in the air, can you smell it? No, not the chili farts, it's autumn finally coming around after the most brutal summer ever! So it's still in the mid 70's during the day. It doesn't stop me from wanting a good bowl of chili.
I guess this chili is of the "cheater" variety, as it's not a slow cooked, takes all day to make from scratch recipe. Also it heavily involves a can opener. But it still tastes mighty good, especially with a biscuit or two.
Makes a metric ton
2 lbs Match Vegan Beef, thawed
3 Tbsp oil
1 large onion, diced
4 cloves garlic, minced
1 can pinto beans, drained
1 can kidney beans, drained
1 can white beans, drained
1 15 oz can diced tomatoes with green chilies
1 8 oz can tomato sauce
1 cup corn kernels
up to 2 cups vegetable broth
4 Tbsp chili powder
1 Tbsp red pepper flakes
2 Tbsp cumin
2 Tbsp Siracha or other hot sauce
In a large heavy bottom pot, heat oil over medium heat. Add onion and garlic, and cook for a minute or two until fragrant. Crumble in the Match Vegan Beef, and cook until lightly browned. Add in all of your beans, tomatoes, and tomato sauce. Stir well. Do you like your chili a bit thinner? Add vegetable broth until the consistency is to your liking, up to two cups. Add the corn kernels.
Cover and cook for about ten minutes, until heated through. Add all of the spices, stir well, and cover. Turn down heat to low and allow to simmer for about an hour.
This stuff freezes well, in case you aren't feeding an army.