Easy, Meaty Vegan Chili

1 Tablespoon Olive Oil

1 Large Red Onion, Finely Chopped

3 Cloves Garlic, Minced

2 14-Ounce Packages Artisan Tofurky Adouille Sausages

2 Tablespoons Balsamic Vinegar

2 Tablespoons Chili Powder

1 28-Ounce Can Crushed Tomatoes

2 1/2 Cups Mushroom Broth

Salt and Pepper

Toss the olive oil and chopped onion into a large soup pot over medium heat on the stove. Saute for 4 - 5 minutes, until the onion has softened and is fragrant, before introducing the minced garlic. Cook for another 4 - 5 minutes, stirring frequently, until the aromatics are lightly browned.

Meanwhile, place the "sausages" in the work bowl of your food processor and pulse until coarsely chopped, much like chunky ground meat. If you have a smaller machine, you may want to do this in two (or even three) batches. Be careful not to overdo it, since "meat" puree is definitely not what we want here! Once properly processed, add the "sausage" crumbles into the pot along with the vinegar, chili powder, tomatoes, and 2 cups of the broth. Stir well to combine.

Turn down the heat to low and let simmer gently for 45 - 60 minutes, allowing plenty of time for the flavors to meld. Stir every 10 - 15 minutes to make sure that nothing is sticking and burning on the bottom of the pot, and add in the remaining broth when it begins to look too dry. Season with salt and pepper to taste before serving.

Makes 6 - 8 Hearty Servings

©Hannah Kaminsky http://www.BitterSweetBlog.com