Vegan Chili
 
Ingredients
  • 1 tbsp olive oil
  • 2 cups chopped onion
  • 1-2 jalapeño peppers, seeded and chopped
  • 5 cloves garlic, minced
  • 1 green bell pepper, chopped
  • Gimme Lean Veggie Sausage
  • 1 14-oz can diced tomatoes, undrained
  • 1 10-oz can Rotel tomatoes, undrained
  • 1 15-oz can red beans
  • 2 15-oz cans black beans
  • 1 15-oz can kidney beans
  • 1 15-oz can pinto beans
  • 1 12-oz beer or 12 oz of vegetable broth
  • 1 tbsp brown sugar
  • 1½ tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp paprika
  • 1-2 dried chipotle chilis (soak in ¼ cup hot water for 15 minutes, then mince)
  • ½ tsp salt (or more to taste)
  • ½ tsp pepper (or more to taste)
Toppings
  • Diced avocado, green onions, tomatoes
Instructions
  1. Heat 1 tbsp olive oil in a skillet and saute the onions, green pepper, jalapeño, and garlic for about five minutes. Throw them in the crockpot. In the same skillet crumble and brown the veggie sausage and add that to the crockpot. Add everything else. Cook on low anywhere from 3-8 hours stirring occasionally, or simmer in a pot on the stove for an hour.
Notes
For a bit more chipotle flavor, I also throw in the ¼ cup water that the chili was soaking in.
Recipe by forkbelly.com at http://forkbelly.com/vegan-chili/