2 Tbsp. olive oil
1 cup chopped onion
2 garlic cloves, minced
1 package (12-oz.) cooked vegan ground beef
1 can (28-oz.) whole tomatoes, chopped
4 Tbsp. hot chili powder (see ‘Top Tip’)
1 tsp. ground cumin
1 tsp. salt
1 1/2 cups hot salsa
1 cup water
3 cups cooked kidney beans
• Heat the oil in a large chili pot over medium heat.
• Add the onion and garlic, cover, and cook until softened, about 5 minutes.
• Add the ground beef alternative, tomatoes, chili powder, cumin, salt, salsa, and water. Bring to a boil, lower the heat, and simmer 30 minutes, stirring occasionally. Add the kidney beans and simmer 15 minutes longer to heat through and blend flavors. Add more water, if necessary, until the desired consistency is reached.
Top Tip: To spice up your chili, try Robin’s Hot Chili Powder blend. Remove the stems and seeds from 2 dried cayenne chiles and 4 dried ancho chiles. Cut the chiles into small pieces and place in a blender or spice mill, along with 1 Tbsp. cumin seeds and 1 tsp. dried oregano (preferably Mexican). Grind into a fine powder and store in an airtight container in a cool, dry place.
Makes 6 servings