Big 'n' Hearty Three Bean Chili
2 large onions, diced
18 ounces meatless crumbles
42 ounces diced tomatoes
29 ounces black beans
29 ounces chickpeas
14 ounces kidney beans
1 cup water
4 tablespoons crushed garlic
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
A small handful crushed ornamental Thai hot peppers (or 1 tablespoon dried red hot peppers)
hot sauce, to taste
1. Sauté the onions in a large pot until soft (5-10 minutes). Add the meatless crumbles, and stir together with the onions for a few minutes.
2. Add all of the other ingredients. Stir and bring to a boil, then reduce the heat and simmer for 20 minutes.
3. Transfer to your refrigerator when cool. Let the chili sit for 3-4 days before eating.
Source of recipe: Years ago I read a recipe for "Three Amigos Chili" in Men's Health magazine (now available all over the internet), before I went vegan, and I've been modifying the recipe ever since. We recently served this chili to a party of hungry animal advocates at a vegan potluck, with many attendees remarking over the dish and asking for the recipe.
SO HOW'D IT GO?
I was wondering what if you don't let it sit for 3 or 4 days?