1 box (12 ounces) vegan grounds (I use Lightlife)
2 vegan Italian sausages, sliced (I use Tofurkey)
1/4 cup margarine
1 onion, chopped
4 whole cloves garlic, minced
1 tablespoon cumin
whole dried red chile, de-stemmed, to taste
1/2 tablespoon parsley
2 teaspoons cardamom
3 teaspoons red chile powder
1 can (about 5 ounces) tomato paste
2 cans (about 16 ounces) tomato sauce
2 cups diced tomatoes with juice
2 cups green bell pepper, sliced
1 can (15 ounces) black beans
1. In a pan, saute vegan grounds and sausages until cooked [here you might add a little oil to prevent sticking].
2. In a large pot, melt margarine. Add onion and bell pepper and saute until soft and onion is translucent. Add all spices and chiles, stir well and saute for 3 minutes.
3. Add the rest of the ingredients and the vegan 'meats' and stir well. When boiling, reduce heat to low, cover, and simmer 3 hours.
Serve as is or with a dollop of your favorite vegan sour cream and "cheddar" shreds.
Source of recipe: I threw this together for my husband and I on a cold, rainy day to cure our craving.