Veggieful Oven-Baked Chili

This robust chili will take the chill off on a cold winter night.

• Ready In: 2 hrs 20 mins
• Serves: 10

Ingredients

• 2  lbs vegetarian ground beef, substitute
• 1 1⁄2 cups  chopped onions
• 2  garlic cloves, peeled and minced
• 2  cups chopped tomatoes (fresh or canned-15 ounces)
• 4  ounces tomato paste
• 1  cup  diced green bell pepper
• 2  tablespoons dried cilantro (good) (optional)
• 2  teaspoons chili powder
• 1  teaspoon ground cumin
• 1⁄4-1⁄2 teaspoon  ground  dried chipotle peppers or 1⁄4-1⁄2 teaspoon cayenne pepper (optional) or 2 -3  dashes  hot sauce (optional)
• 1  tablespoon cornmeal
• 1⁄2-1  cup water
• 1 (15 ounce) can dark red kidney beans or 1 (15 ounce) can black beans, well-drained
•  vegetarian cheddar cheese (optional)
•  lime zest (optional)

Directions

1. In a large skillet, warm the veggie burger a bit.
2. Add the chopped onion, and cook until the onion is soft and the garlic, tomatoes, tomato paste, peppers, spices, and cornmeal, stirring to combine and allowing to simmer for about 1 minute, just till everything is hot.
3. Spoon the chili into an ovenproof 2- to 2 1/2-quart crock or casserole dish; add sufficient water to cover.
4. Cover the dish, with a lid or foil, and bake the chili in a preheated 275°F oven for 1 1/2 to 2 hours.
5. Stir the chili after 1 hour, adding a bit of tomato juice or water if most of the liquid has evaporated, and it seems dry.
6. Half an hour before serving, stir in the beans, and cook until heated through. Garnish the chili with fresh cilantro and and grated veggie cheese (with a bit of lime zest added to it), if desired.