No Whey, José!

This is a great three-bean chili that you can make when you want a one-pot meal. You can substitute or add any veggies you have on hand. Don’t forget the cornbread!

1 tablespoon olive oil

1/2 red bell pepper, chopped

1/2 yellow pepper, chopped

2 hot peppers, diced (your choice, I use a small jalapeño and a small chili pepper)

1/2 small-medium onion, chopped

2 cloves garlic, minced

1 lb veggie burger crumbles (Morningstar or Boca works great)

4 mushrooms, sliced

28 oz can crushed tomatoes

14 oz can pinto beans, drained

14 oz can red kidney beans, drained

14 oz can black beans, drained

14 oz can corn, drained

Dash of hot sauce (we like Tabasco’s Jalapeno Hot Sauce)

1 tablespoon vegan Worcestershire sauce

1 teaspoon salt

Fresh ground pepper

1 teaspoon dried cilantro

1 1/2 tablespoons chili powder (or more to taste)

1 teaspoon cumin

1 teaspoon cocoa powder (that’s the secret ingredient..shhhhh)

In a large saucepan saute bell peppers, onion, and hot peppers until softened. Add the garlic and stir until fragrant, about 30 seconds. Add veggie crumbles and mushrooms, saute 5 minutes. Add tomatoes, beans, corn, sauces, and spices. Simmer on low for 1 hour. Serve hot with Josh’s Favorite Cornbread. Serves 4-6.

Variations:

• For those who like less-spicy chili, omit the hot peppers and hot sauce.

• Add two ripe sliced avocados for a cool, refreshing flavor.