Epic Autumn Vegan Chili

Epic Autumn Vegan Chili 

1 tsp olive oil or canola oil

1/2 medium onion, diced

1 15-oz canned kidney beans, rinsed and drained

1 15-oz canned pinto beans, rinsed and drained

1 15-oz canned corn, rinsed and drained

1 28-oz canned diced tomatoes in juice 

1 cup water (more if chili becomes too thick) 

1 Not-Beef bouillon cube or your favorite vegetable bouillon 

2 Tbs chili powder

1 tsp oregano

1 Tbs tamari sauce

6 oz frozen Meatless Boca Ground Crumbles (or your favorite ground beef alternative) 

juice from 1/2 lime 

pinch chipotle pepper or cayenne pepper

salt to taste

Place oil on a piece of paper towel and wipe the bottom of a large pot with it. Heat greased pot over medium-high heat. Add onions and 1/4 cup water and cook 5 minutes, stirring frequently. Stir in chili powder and cook 1 minute. Add everything else, except for the meatless ground crumbles and lime juice. Bring to a boil, reduce heat to medium low and cook 20 minutes, stirring occasionally. Add more water if chili becomes too thick. Add meatless ground crumbles and cook 20 minutes, stirring occasionally. Add lime juice and season with salt to taste. Serve in bread bowls for a fun and filling dinner :-) Top with vegan sour cream and fresh cilantro if desired. Enjoy!