Favorite Vegan Chili

This is my favorite version of chili sin carne. - It tastes even better the next day... If you prefer it more chunky, use chopped bell peppers instead of shredded... *TIP*: try topping it with a vegan cheez-sauce and bake it for about 5 min. (450F) Sooo YUMMY!

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 1  teaspoon  oil
• 2 -4  garlic cloves, minced
• 1  lb  Yve's veggie ground round (mince meat substitution)
• 1  tablespoon  marmite (yeast extract)
• 1  red bell pepper, grated or chopped
• 1  green bell pepper, grated or chopped
• 3  cups  passata (tomato sauce)
• 1  tablespoon white vinegar
• 2  teaspoons tomato paste
• 1⁄2 teaspoon liquid smoke (optional)
• 1 (15 ounce) can chili beans (kidney beans in chili sauce)
• 1 (15 ounce) can black beans (or chili beans)

• SPICES

• 2  tablespoons nutritional yeast
• 2  teaspoons paprika (sweet chili powder)
• 2 -4  teaspoons chili powder (to taste)
•  cayenne, to taste (I use 1/4 tsp)
• 3  teaspoons cornflour
• 1  teaspoon oregano
• 1  teaspoon onion powder
• 1  teaspoon  unsweetened cocoa powder
• 1  teaspoon brown sugar
• 1  teaspoon cumin (or to taste)
• 1⁄2 teaspoon  coriander
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon cinnamon
•  salt and pepper, to taste

Directions

1. Heat oil in a large skillet. Add garlic, cook 30 sec.
2. Add mince meat substitution and Marmite.
3. Add remaining ingredients. Let simmer 1 - 1-1/2 hours, stirring occasionally.
4. Add some water, if it gets too dry.
5. Taste, add more spices if you like.
6. Serve over rice, bulgur wheat, with cornbread or in tortillas with guacamole, vegan sour cream, salad etc.