ABOUT THE RECIPE:

This slightly spicy and totally satisfying “Meaty” Two-Bean Vegan Chili uses vegan burger patties in place of meat to add authentic flavor, along with a hearty texture. (Jazzy tip: If you do not want to use the vegan burgers, simply replace them with cubed butternut squash or sweet potatoes!)

Makes 4 servings

INGREDIENTS:

• 1 medium yellow or sweet onion, sliced
• 2 tablespoons extra-virgin olive oil, divided
• 2 tablespoons tamari or coconut aminos, divided
• 1 tablespoon plus 1 teaspoon chili powder, divided
• 1 teaspoon garlic powder
• 7 tablespoons water, plus more as needed, divided
• 4 frozen vegan "burgers" or 12 to 14 ounces vegan "beefless" ground crumbles (see NOTE)
• 1 can (28 ounces) diced tomatoes, with juice
• 1 can (15 to 16 ounces) white beans, drained and rinsed (your preferred variety)
• 1 can (15 to 16 ounces) red kidney beans, drained and rinsed
• ¼ rounded teaspoon freshly ground black pepper

INSTRUCTIONS:

Put the onion, 1 tablespoon olive oil, 1 tablespoon tamari, ½ tablespoon chili powder, and 1 teaspoon garlic powder into a soup pot and cook over medium-high heat for 3 minutes, stirring often. Add 3 tablespoons of water, cover and cook, stirring occasionally, for 3 to 5 minutes, adding a bit more water if the pan becomes dry. Add the frozen burgers, 4 tablespoons water, and 1 tablespoon olive oil. Cover and cook for about 10 minutes, breaking up the burgers into chunks with the back of a large spoon, and adding a bit more water if the pan becomes dry (see note).

Add the diced tomatoes with juice, white beans, kidney beans, 1 tablespoon tamari, ½ tablespoon plus 1 teaspoon chili powder, and ¼ rounded teaspoon freshly ground black pepper and stir to combine. Cover, and bring the chili to a slow simmer. Decrease the heat to medium-low, cover loosely, and cook for 80 to 90 minutes, stirring occasionally, or until the chili is thickening up. Serve warm topped with Laura's Vegan Sour Cream and served with Vegan Buttermilk Cornbread and green salad on the side, if desired.

• CHEF'S NOTE: If you do not want to use the vegan burgers or crumbles, simply replace them with 2 to 3 cups of peeled, seeded and cubed butternut squash or peeled and cubed sweet potatoes. Add the squash (or sweet potatoes) after the onion has cooked for 3 to 5 minutes. Then, immediately add the diced tomatoes with juice, white beans, kidney beans, 1 tablespoon tamari, ½ tablespoon plus 1 teaspoon chili powder, and ¼ rounded teaspoon freshly ground black pepper and stir to combine. Proceed with the recipe as directed.