Vegetarian Three Bean Chili

This recipe is a modified version of a regular chili recipe. My sister-in-law was coming over to watch the kids and I wanted to make something that would fit her dietary needs since she is vegetarian. Also I had to dial down the heat in the recipe because the kids were going to eat it as well. Now this has become one of the kids' favorite recipes and my vegetarian friends seem to enjoy it as well.

Ingredients:

• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 12 oz veggie protein crumbles or tofu (I like to use Lightlife Smart Ground Original Crumbles)
• 2 garlic cloves, minced
• 2 tablespoons chili powder
• 2 teaspoons brown sugar
• 1⁄2 teaspoon ground cumin
• 1 (14 ounce) can fire-roasted diced tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 2 cups vegetable broth
• 1 (15 ounce) can light red kidney beans (rinsed)
• 1 (15 ounce) can chickpeas (rinsed)
• 1 (15 ounce) can black beans (rinsed)
• Toppings: shredded cheese, sour cream, onion, olives, cilantro (optional)

Instructions:

1. Add the oil in a Dutch oven over medium-high heat. Add the onion until it is translucent and then add the veggie protein. Try to crumble them into small pieces. Add garlic and stir for about 30 seconds.
2. Add chili powder, brown sugar, and cumin. Cook for 1 minute, stirring to mix everything and toast the spices.
3. Add diced tomato, tomato sauce, tomato paste, vegetable broth, salt and pepper. Simmer covered for 30 minutes, stirring occasionally. If too thick, add a little more water or vegetable broth.
4. Add beans and simmer uncovered for 5 more minutes. Adjust salt and pepper if needed, Serve with desired toppings.
5. Yield: 6-8 servings

Here is a video of the making of chili!