Easy spicy chili
1 medium yellow or red onion, diced
1 medium (or 4 mini) bell peppers, diced
1 (12 ounce) package vegan ground crumbles
2 cans (14.5 ounces each) diced tomatoes with green chilies and onion
1 can (14.5 ounces) diced tomatoes with basil, oregano and garlic (or plain diced)
1 can (6 ounces) tomato paste
1 can (14.5 ounces) kidney beans
1 can (14.5 ounces) black beans
1 can (14.5 ounces) pinto beans
2 (1.25 ounces each) packages chili mix (I like McCormick medium spicy chili mix)
1/4 teaspoon salt, to taste
1/2 teaspoon pepper, to taste
1/4 teaspoon chili powder
1/4 teaspoon chipotle chili seasoning, optional
1/4 teaspoon paprika
1. (Optional) Saute diced onions, bell peppers and vegan ground, until onions are translucent, then add to chili pot.
2. Combine all ingredients in a large pot (6-8 quart should be enough), simmer for a minimum of 15 minutes, up to an hour depending on how rich you want the flavor.
With the brands that I use, each serving is about 164 calories.
Source of recipe: I love chili, but when I stopped eating meat I found that there wasn't much out there for me to eat. This is an easy recipe that I have modified from a standard meat eater's chili recipe used by a friend.