Heather's Veggie Chili With Beer

The beauty of stuff like chili is that you can just dump a whole bunch of stuff in a pot and let it simmer. Voila, chili! You never know when you are going to fall in love with a recipe. My old roommate made this for me 7 years ago and I'm still making it! Smoky, hearty and the beer adds a nice kick. Perfect for leftovers and cold days.

• Ready In: 1 hr 30 mins
• Serves: 4-6

Ingredients

• 1 (12 ounce) package  soy crumbles
• 2  onions, diced
• 3 -4  garlic cloves, minced
• 1  red bell pepper, diced
• 1  green pepper, diced
• 1  fresh jalapeno, diced
• 6 1⁄2 ounces chipotle chiles in adobo, coarsely chopped
• 1 (15 ounce) can dark red kidney beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (12 ounce) bottle  Guinness stout
• 1 (28 ounce) can fire-roasted tomatoes (whole)
• 1 (14 1/2ounce) can fire-roasted tomatoes (optional)
•  salt and pepper
• 1  teaspoon chili powder
• 1  teaspoon cumin
• 2⁄3 cup cashews (serve as garnish, otherwise it gets mushy when reheated)

Directions

1. Brown the soy crumble with the onions and garlic in some olive oil.
2. Add the fresh peppers, saute until softened.
3. Add your spices (or at least half of what you plan to use) to the crumble.
4. Add chipotle peppers and adobo sauce (to taste).
5. Add tomatoes & beer; simmer for 15 -20 minutes. Depends on how hungry you are!
6. Add beans and more seasoning to taste if desired.
7. Stir it all up.
8. Simmer over low heat. Longer is always better. (25-40 minutes).
9. Garnish with cashews.
10. Serve with cheese and tortillas, you're good to go.