Chunky Vegetarian Chili

This chili is healthy, spicy, chunky and delicious. Everyone loves it, even meat eaters. The best way to make this chili is in a slow cooker, however it can be made on the stove in a large pot. We make this every year for our Superbowl party, so the slow cooker is perfect. 

Chunky Vegetarian Chili

Serves 6-8

2 tablespoon olive oil

2 cups chopped onions

1/2 cup chopped yellow bell pepper

1/2 cup chopped green pepper

3 garlic cloves, minced

1 tablespoon brown sugar

1/2 teaspoon red pepper flakes

1 1/2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

3 (14.5 ounce) cans stewed tomatoes, undrained

2 (15 ounce) can black beans, rinse and drained

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

2 (15 ounce) can pinto beans, rinsed and drained

1 fresh jalapeno, minced (no seeds)
1 Anaheim pepper, chopped (no seeds)

1 package ground soy protein (optional)

We prepare our chili in a slow cooker but saute some of the ingredients first in a skillet. Heat the oil in a skillet over medium high heat. Add ground soy, onion, bell peppers and garlic. Saute 5 minutes or until tender. 

Transfer sauteed mixture to slow cooker, add sugar and all the remaining ingredients. Stir to blend and cover. That's it. Heat on high for 2 hours, then turn to low and cook for another 1-3 hours. It can be kept on low for many hours in the slow cooker. 

Serve with cornbread. 

Enjoy!