12th Man Chili

This chili is fantastic as is, or topped with shredded cheese, sour cream or yogurt, avocado, chopped red onion, cilantro and/or crumbled tortilla chips and served with cornbread and beer. True fans top with crumbled blue corn tortilla chips and bright green diced avocado. 🙂

2 TBSP margarine or canola oil
1 small onion, finely diced
3 cloves garlic, minced
2 serrano chilies, minced (for less heat, remove seeds and membrane before mincing)
1 TBSP tomato paste
1 TBSP ancho chilie powder
2 TBSP cumin
1 TBSP Mexican oregano
1 TBSP smoked paprika
salt and pepper
1 20oz can crushed tomatoes
1 8oz can enchilada sauce
3.5 cups water or vegetable broth
1 12oz bag Morningstar Farms veggie crumbles (or other meat analog of your choice)
11/2 cups cooked (or one can, rinsed and drained) pinto, black or kidney beans (or blend of all three)
1/2 cup corn (optional)
1/2 cup chopped grilled pepper (optional)
1/2 cup chopped grilled zucchini (optional)
1 TBSP liquid smoke
1 TSP Worcestershire sauce
1 TSP soy sauce
3 TBSP chopped cilantro
1 TBSP fresh lime juice

Optional Toppings
shredded cheddar or pepper jack cheese
sour cream or vegan sour cream
yogurt
crumbled tortilla chips
diced avocado
minced red onion
diced tomato
chopped scallions

View the full recipe at nomappetit.com →