Mexican Chili

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Serves 6

Ingredients

* 1 Tb canola oil

* 1 pound soy beef crumbles or shredded tempeh

* 1 onion, diced

* 2 ( 15 ounce ) cans of pinto beans, drained and rinsed

* 1 ( 15 ounce ) can of kidney beans, drained and rinsed

* 2 cups of corn kernels, fresh or frozen

* 1 ( 14.5 ounce ) can Mexican style stewed tomatoes

* 1 ( 14.5 ounce ) can diced tomatoes

* 1 ( 14.5 ounce ) can tomatoes with chilies

* 4 anaheim chiles, roasted and diced

* 1 recipe Taco Seasoning ( Bel0w )

For Serving

* Tortilla Chips

* Vegan Sour Cream

* Vegan cheddar cheese, shredded

* Green onions, chopped

* Pickled jalapeƱos

Directions

1. In a medium sized skillet, add the oil and heat over medium high heat. Add the onions and saute for 4 minutes, stirring occasionally.

2. Add the soy beef crumbles and the taco seasoning, mix well. Cook an additional 5 minutes, stirring occasionally.

3. Transfer the soy beef and onions to a slow cooker or a large stockpot. Add the beans, corn, tomatoes, anaheim chiles. Cook on low in a slow cooker for 6 to 8 hours or simmer over low heat for 1 hour on the stove.

4. To serve, ladle soup into six individual bowls. Top with sour cream, cheese, green onions and jalapeƱos. Serve with tortilla chips on the side.

Taco Seasoning

* 1 tablespoon chili powder

* 1/4 teaspoon garlic powder

* 1/4 teaspoon onion powder

* 1/4 teaspoon dried oregano

* 1/2 teaspoon paprika

* 1 1/2 teaspoons ground cumin

* 1 teaspoon sea salt

* 1 teaspoon black pepper