Smokin' Hot meaty Chili

[Guest guest]

Smokin' Hot " meaty " Chili

 

 

1 pkg faux ground meat (try Lightlife Smart Ground)

4 cloves garlic chopped

1 large red onion chopped

6 ounces fresh mushrooms chopped

**Fresh roasted red pepper skinned, seeded and chopped

Pickled Jalapenos chopped (to taste)

***3 large vine on tomatoes skinned and chopped

1 8oz can of tomato sauce (try Goya)

1 can of pink, red or white kidney beans drained

1 vegetarian bouillon cube

crushed red pepper flakes (to taste)

cayenne pepper (to taste)

cumin (to taste)

1 bay leaf

1 tablespoon chili powder

1 teaspoon unsweetened cocoa or carob powder (if desired)

Salt and pepper (to taste)

Hot sauce (to taste)

 

Sauté onions garlic and meat substitute till the onions are

transparent but not brown. Add remaining ingredients and bring to a

boil over medium high heat. When mixture boils lower heat and simmer

covered stirring occasionally for 30 minutes. If chili is too thick

add some water 1 tablespoon at a time during simmering stage till

right consistency.

(This recipe is very versatile and if desired you can add other

veggies and spices if desired)

 

* For extra extra spicy chili add chipotle peppers to recipe*

** To fresh roast red peppers, take a pepper and put it right on your

stove over low to med-low heat till skin blisters and chars turn the

pepper till all sides are black, then place in paper bag for 10

minutes. The skin should peel right off.

*** Easy way to peel tomatoes is cut an X on the bottom of each

tomato and drop in boiling water for 1 minute, quickly run tomatoes

under very cold water the skin will peel right off.