This recipe is based heavily on my mom's chili recipe. I have added some chiles from my garden, added some tomatoes, changed the spices up a bit and left the vinegar out (mostly because I forgot it). I have non-stick cookware, so with this recipe I am taking advantage of this fact to leave the oil out.
1/2 cup fresh Anahiem Chiles, chopped
1/4 cup sweet onion (like a Vidalia), chopped
1 package vegetarian Soy Crumbles
1 (14.5 ounce) can diced tomatoes
8 ounce can tomato sauce
2 (14.5 ounce) cans Mexican Style chile beans (undrained)
8 ounces water
1 tablespoons chili powder
1/2 teaspoon cumin
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt
1/8 teaspoon cayenne pepper
1/2 teaspoon ground oregano
- In a large stock pot or sauce pan, saute the chiles and onion over medium heat until the onion is slightly translucent. Add the soy crumbles and cook until warmed through and slightly browned.
- Add the remaining ingredients and bring to a boil. Reduce the heat to a simmer and cook for 45 mins to 1 hour.
- Serve warm and enjoy!