Vegetarian Chili

Ingredients

• 24 oz bags of vegan "beef" crumbles
• 16 oz Can Diced Tomatoes
• 16 oz Can Kidney Beans (drained)
• 8 oz Earth Balance Buttery Spread
• 6 oz Can Tomato Paste
• 1 cup Low Sodium Vegetarian Broth
• 1 Diced Medium Onion (about 1 cup)
• 5 Habanero Peppers
• 2 Serrano Peppers
• 4 Anaheim Peppers
• 2 Banana Peppers
• 2 Jalapeno Peppers
• 1 Red Bell pepper
• 3 tbsp Dark Chili Powder
• 3 tbsp Worcestershire Sauce
• 1 tbsp Cumin
• 2 tsp Salt
• 1 tsp Black Pepper
• 1/2 tsp Cayenne Pepper
• 1 tsp Cinnamon (optional)

Instructions

1. 1

   Using gloves, slice the chili peppers and remove and discard the seeds and inner pith. Then chop the chili peppers into 1/2" pieces.

2. 2

   Heat a large frying pan or pot over medium heat. Saute the diced onions in 4 oz of Earth Balance butter until the onions are translucent.

3. 3

   Add the "meat" crumbles and the remaining 4 oz of Earth Balance and continue to stir over medium heat until the mixture is consistent and heated through.

4. 4

   Stir in the beans, tomatoes, tomato paste, chilies and vegetable broth.

5. 5

   Add the spices and stir to completely combine.

6. 6

   Cover and simmer over low heat for one hour.

7. 7

   Serve immediately or chill and serve the next day with your favorite toppings.