Vegan chili

Texas-style chili sin carne, without unorthodox additions. This is the vegan recipe that forms the base for my chili con carne recipe. See that recipe for additional background info and long-winded rants about chili.

Ingredients

• 2 tbsp cooking oil
• 1 yellow onion, chopped
• 1/2 tsp crushed red pepper
• 29 oz can crushed tomatoes
• 29 oz can (or 2 15-oz cans) red kidney beans
• 15 oz can black beans
• 15 oz can pinto beans
• 1 cup imitation ground beef, or 1 cup rehydrated TVP (optional)
• 3-4 tbsp chili powder
• 1 tbsp sugar
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp onion powder
• 1/2 tsp ground black pepper
• 1/2 tsp cayenne pepper powder
• 1 1/2 tsp kosher salt
• 2 bay leaves

Directions

In a large pot, heat the oil over medium-high heat and then add chopped onion. Saute onion until translucent, then add garlic and red pepper flakes and saute until the onion just begins to brown. If using frozen imitation ground beef, add it now (if using rehydrated TVP chunks, wait until 30 minutes before serving). Pour in tomatoes and beans, including the canning liquid, and add sugar. Bring to a boil, then add chili powder, cumin, coriander, onion powder, black pepper, cayenne pepper, and bay leaves.

Let simmer, covered, for as long as desired. Salt to taste, at least 1 to 2 tsp.