vegetarian chili

stormy fall sunday afternoon. perfect for a bowl of chili.

Ingredients:

• 1 tsp evoo
• 1 yellow onion, chopped
• 1 fresh jalapeno, seeded, diced
• 1 sweet red pepper, diced
• 1 package Boca/morningstar/quorn crumbles (optional)
• 1 can red beans (or kidney beans, but they freak me out)
• 1 can fire roasted tomatoes
• 2 cups vegetable stock
• 1/2 cup beer (I used Beck’s octoberfest)
• 2 tsp tomato paste
• 2 tsp cumin
• 2 tsp chili powder
• 1/2 tsp crushed red pepper
• s and p to taste

Directions:

Put evoo in pan over medium-high heat, add onion–cook for about 4-5 minutes until onions are translucent. Add peppers, crumbles and spices and cook for an additional 2-3 minutes. Add vegetable stock, tomatoes, tomato paste, and beans. Reduce heat to simmer for 10-15 minutes. Add s and p if desired. Top with cheese and sour cream or serve over rice.