Hearty Vegetarian Chili

Chili is my absolute favorite winter meal.  Comfort in a bowl.  I LOVE IT!  This particular chili has been a house favorite for years.  It is filled with black and pinto beans, tomatoes, onions, and faux ground beef (it would be AMAZING with real beef too!).  I cook my own beans ahead of time to cut out the need for canned beans (loaded with extra salt).  Serve it with some cornbread and honey butter for the perfect meal.  This recipe is so easy and so delicious you will wonder how you ever survived a winter without it!

Ingredients

2 Tbsp olive oil

1 large yellow onion, chopped

4 garlic cloves, minced

12 oz veggie ground beef (or about 1 pound ground beef)

1 Tbsp ground cumin

1 Tbsp chili powder

1 Tbsp oregano

15 oz black beans and their juices

15 oz pinto beans and their juices
28 oz diced tomatoes and their juices
1 tsp salt
pepper and crushed red pepper to taste
freshly grated cheddar cheese, sour cream, and green onions to garnish

Directions

1. Heat the olive oil in a large pot over medium heat.  Add onion and cook for about 5 minutes. Add garlic and cook an additional 1 minute.  Add veggie ground beef and and break it up with a spoon.  
2. Add cumin, chili powder, and oregano.  Stir frequently until veggie crumbles are broken up and heated through.  
3. Add black beans, pinto bean, and tomatoes, with their liquids, and bring to a boil.  Reduce heat to low, cover, and simmer stirring occasionally for about 45 minutes.
4. Add salt, pepper, and crushed red pepper flakes.  Taste and adjust seasoning as needed.  Serve hot with the toppings of your choice!

Adapted from Food to Live By