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Vegan Chili:

Why let the carnivores have all the fun? This wonderful vegetarian chili recipe will delight all. So rich and flavorful, your guest may not even realize that this dish is meatless and this exotic chili recipe is destined to be one of your new favorite dishes.

Try this recipe at your next pot luck or family get-together and watch the pleasant surprise overwhelm the party when you announce your vegan triumph! They will no longer scoff at the healthy choices and be intrigued by the new found possibilities.

Carry your victory humbly... after all these are our loved ones.
But most of all ENJOY!!!

Vegan Chili

Recipe courtesy of: My Spice Blends | Date Added: 5 Jan 2012
Listed in: Vegetables
Recipe Yield: Serves 4-6 | Cook Time: 2 - 3 hours

* 2 yellow onions, diced
* 6 cloves garlic, minced
* 1/4 cup olive oil
* 1 red bell pepper, seeded and diced
* 1 green bell pepper, seeded and diced
* 1 poblano pepper, seeded and diced
* 1 Anaheim pepper, seeded and diced
* 2 jalapeno peppers, diced (keep seeds)
* 5 lbs. ripe tomatoes, pureed
* 5 lbs. water
* 5 cups kidney beans, cooked
* 6 roma tomatoes, diced large
* 3 tbsp. chili powder
* 2 tsp. cumin
* 2 tsp. black pepper
* 1 tsp. oregano
* 2 tbsp. miso
* 1/4 cup turbinado sugar ( sugar in the raw)
* 1 lb. sautéed tempeh seasoned liberally with salt and pepper

Cooking Instructions

Sauté the onion and garlic in olive oil until the onions are clear. Add all the peppers and sauté for 5 more minutes. Next, add all remaining ingredients EXCEPT kidney beans and tempeh; cook for 2 hours on medium heat. Last, add kidney beans and tempeh and cook for 20 minutes more. This will be ample chili for ten and you should have some for reheating (yields: just over a gallon). Chili is amazing reheated; maybe even better.

serves it in a deep bowl topped with either soy cheese or thinly sliced green onions

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