Chantel's Vegetarian Chili

I was tired of seeing all of the vegetarian chili recepies saying things like 'light, low fat, and colerful.' That's not what chili is about. It's about comfort food and having something warm to eat with your freshly baked cornbread on a winder day. This chili is spicy meaty and delicious. Try it on your non-vegetarian friends and they'll think you started eating meat again.

• Ready In: 1 hr
• Serves: 10-12

Ingredients

• 1⁄4 cup olive oil
• 1  finely cut  jalapeno pepper
• 1  medium  chopped  white onion
• 1 1⁄2 tablespoons cumin
• 2 1⁄2 tablespoons chili powder
• 2  tablespoons paprika
• 1⁄2 tablespoon cornmeal
• 2  teaspoons sugar
• 1  teaspoon oregano
• 1 1⁄2 teaspoons cayenne pepper
• 2  tablespoons ground cinnamon
• 1⁄2 teaspoon white pepper
• 1  teaspoon flour
• 1  teaspoon  ground  cocoa
• 1  tablespoon  vegetable stock powder or 1  vegetable stock cube
• 1  cup water
• 8  ounces tomato sauce
• 2  teaspoons vinegar
• 1  teaspoon vanilla extract
• 16  ounces non-alcoholic beer
• 2  cans  red beans (Kidney)
• 1⁄4 cup  ground meat substitute (I recomend something by Morning star)
• 4  cloves  pressed garlic

Directions

1. Heat oil in large saucepan.
2. When Boiling add the chopped jalepeno and onion.
3. Cook until onions become clear.
4. Add cumin, chili powder, paprika, cornmeal, sugar, oregano, cayenne pepper, ground cinnamon, white pepper, flour, cocoa, and broth seasoning.
5. Cook until seasonings brown.
6. Add all other ingredients.
7. Cook for 15 minutes on high heat stirring constantly.
8. Cover and let simmer on low heat for 30 minutes.