Vegetarian Chili that Rocks
Everyone has their version of veggie chili that they like; this is mine. Road-tested and approved by my good friends over at the Pizza Place.
1 medium onion, medium or small dice
1-2 cloves of garlic, minced (whatever amount you like)
1 pkg. YVES brand soy ground round (brand makes a difference, I think. I don't care for Morningstar)
1 can kidney beans
1 can navy beans
1 can black beans
1 bottle Heinz chili sauce
1 box POMI chopped tomatoes (or 1 28 oz. can plain, chopped tomatoes) DO NOT DRAIN
1-2 tbsp. chili powder
1/8 tsp. cayenne powder, or to taste.
Saute onions and garlic until soft, but not brown. Add soy ground round, season with salt & pepper, and saute a few more minutes. Add beans, chili sauce, tomatoes w/all their juices and spices. Simmer for 15-20 minutes. Done!
This is one of those dishes that is best made a day or two in advance - it just tastes better the next day, but feel free to serve it right away. Also good wrapped in a whole grain tortilla or in a taco shell with cheese and other acoutrements. Works perfectly in a crock pot (for 6 qt. crock pots, double the recipe) & great for vegans or vegetarians on Shabbes. Enjoy!