Spicy Vegetarian Chili

Athena Ann's Note:

Healthier than regular chili, great flavor, great spice and I bet you won't notice there is no meat!

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 1 lb veggie crumbles, crumbled boca meat
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 medium red onion, chopped
• 1 small habanero, diced
• 2 jalapenos, diced
• 1 cup frozen corn kernels
• 1 (8 ounce) can black beans, drained and washed
• 1 (8 ounce) can kidney beans, drained and washed
• 1 (14 ounce) can diced fire-roasted tomatoes
• 4 cups water
• 2 vegetable bouillon cubes
• 0.5 (8 ounce) can beer
• 2 tablespoons olive oil
• 3 bay leaves
• 3 tablespoons chili powder
• 2 tablespoons cumin
• 2 tablespoons smoked paprika
• 2 teaspoons cayenne
• 2 teaspoons liquid smoke
• salt and pepper
• cheddar cheese
• sour cream

Directions:

1. In a large pot heat olive oil. Add onion and peppers (for extra leave ribs and seeds in the habanero and jalapenos). Sauté for 10 minutes. Add water, black beans. kidney beans, tomatoes, bouillon cube, bay leaves, chili powder, cumin, smoked paprika, cayenne, liquid smoke, and salt and pepper. Bring to a boil reduce heat and simmer for 10 minutes. Add 1/2 can beer (drink the rest if you are over 21), boca meat, and corn. Cover and simmer for 30-45 minutes.
2. Top with cheddar cheese and sour cream.
3. Optional: Serve over rice.

Reviews

[Andi of Longmeadow Farm]

You can't go wrong with this one! A perfect dish that is so deletable, and so easy to make you would of thought this was made for you. The spice (heat) level was so perfect, no one will get their mouth burnt off, although I added some extra hot-sauce to mine, because I adore very hot and spicy food items. The only small change I made was just adding some fresh garlic (x-tra) but other then that, stayed true! Thanks for posting! Made for my PAC baby - Spring 2012.