Quick (vegan) chili for a chilly Meatless Monday
Chili's one of those stick-to-your-ribs dishes that's perfect for snowy spring days, especially when you don't want to spend a lot of time in the kitchen. This very basic recipe can be modified to taste; you can add meat-replacement crumbles, use less garlic or toss in a dollop of maple syrup, even serve it over some vegan skillet cornbread (see link below). And if you like a traditional-tasting, all-bean chili, just follow the formula.
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You will need:
1 28-ounce can fire-roasted tomatoes
6 16-ounce cans chili beans
1 1/2 white onions
2 tablespoons oil
5-6 cloves garlic
2-3 small jalapenos (1-2 large)
2-3 tablespoons chili powder
2 teaspoons oregano
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon thyme (heaping)
1/2 teaspoon Tabasco sauce (or to taste)
Cracked pepper to taste
1. Heat a tablespoon of oil in a large soup pot over medium-high heat. Dice one of the onions.
Throw the onions in the pot and cook for five to seven minutes, stirring occasionally, allowing them to soften.
2. Peel the garlic.