About

When the snow starts to fall or any time we feel like warming our bellies, we always seem to ask Papi to make us a big pot of his chili. Sometimes it outgrows the pot because it can quite easily become like goulash.

Ingredients

• 4 Cups Vegetable Broth
• 16 oz. Vegan Crumbles
• 4 links Vegan Chipotle Sausage, chopped
• 2 lbs Organic Beans in any variety (Black, Kidney, Pinto, Tri-blend, etc.), pre-cooked or soaked overnight
• 1 lb Organic Corn
• 2 White Onions, chopped
• 1 Large Bell Pepper, chopped
• 1 Medium Jalapeno or other spicy pepper
• 28 oz. Diced Tomatoes
• 1 Head Garlic, chopped or minced
• 2 Tablespoons Liquid Aminos
• 1 Tablespoon Worcestershire Sauce
• 1/4 Cup Chili Seasoning
• 1 Tablespoon Maple Syrup
• Seasonings to taste (pinch here, splash there, no measuring; just to your taste):
  • Cayenne Pepper or Siracha Sauce
  • Garlic Salt
  • Pink Himalayan or Celtic Salt
  • Celery Seed
  • Garlic Powder
  • Onion Powder
• Optional Ingredients:
  • Butternut Squash
  • Green Beans
  • Potato
  • Sweet Potato

Directions

1. Sauté potatoes, onions, and peppers in organic avocado oil over medium-high heat until light brown
2. Add garlic, liquid aminos, and vegan crumbles and cook until warm throughout
3. Add beans, corn, and broth and bring to a simmer
4. Season to taste with desired seasonings
5. Simmer for approximately 30-45 minutes, stirring occasionally
6. Check seasonings and spice level and adjust to taste
7. Simmer to incorporate any new seasonings, then enjoy!