Spicy Vegetarian Chili

INGREDIENTS

• 1/4 cup vegetable oil

• 1 medium yellow onion diced

• 2 bay leaves

• 1 tsp ground cumin

• 1 Tbsp kosher salt

• 2 Tbsp dried oregano

• 2 stalks of celery diced

• 2 green bell peppers diced

• 2 jalapenos diced

• 5 cloves of garlic minced

• 1/4 cup mole paste (found in the Latin section of the grocery store)

• 2 - 4 oz cans of diced green chilies

• 3 Tbsp brown sugar

• 1 - 12 oz package of vegetarian burger crumbles (your vegan friend can help you find it)

• 3 - 28 oz cans of crushed tomatoes

• 1/4 cup chili powder (I also recommend getting this in the Latin section. Cheaper and way better)

• 2 tsp ground black pepper

• 1 - 15 oz can of kidney beans drained and rinsed

• 1 - 15 oz can of black beans drained and rinsed

• 2 tsp cayenne pepper

INSTRUCTIONS

1. In a large soup pot or dutch oven, sauteé onions on medium heat until they start to sweat. About 5 minutes

2. Add oregano, bay leaves, cumin, and salt. Cook for another 5 minutes.

3. Add celery, jalapeno, green bell pepper and garlic. Cook for another 5 minutes.

4. Add mole paste and cook until dissolved and evenly distributed. About 3 minutes.

5. Add brown sugar, green chilies and burger crumbles. Cook for another minute.

6. Add crushed tomatoes, beans, black pepper and cayenne.

7. Bring chili to a boil and then bring the temperature back down to low to simmer. Simmer until you can’t wait no more. I recommend no less than an hour.

The chili in the photo is garnished with extra sharp cheddar cheese, seasoned tortilla chips and chives. Other great accompaniments are sour cream, Greek yogurt, scallions, croutons and fried onions.