Heavy Duty Vegan Chili

I bring you Heavy Duty Vegan Chili!  Chili and Cornbread, a southern classic. My husband, Gerald, spent 7 years of his life in Arkansas. When we first married we spent some time down there and one of the dishes I fondly remember making was chili and cornbread. My skills have improved since we first wed, he claimed it was one of my best batches yet. 

This chili is:   

• Hearty
• Filling
• Flavorful
• Comforting
• Warms you up!

Ingredients:

• 2 Cups Crumbled Vegan Sausage (Alternatives below)
• 1 Large Onion - Diced
• 3 Cloves Garlic - Minced
• 2 Tbsp Chili Powder (+/- if desired)
• 1/2 tsp Cumin
• 2 Cups Black or Red Beans (or half and half)
• 3 Cups Freshly Diced Tomatoes
• 2 Tbsp Tomato Paste
• 1 Cup Vegetable Stock 
• S&P to taste

Peaceful Preparation:

1. Brown the crumbled vegan sausage, I used the breakfast sausage from the breakfast pockets, it was delicious and provides amazing flavor - highly recommended. 
2. In a pot, add a splash of water or vegetable broth. Sauté the diced onion, minced garlic with the chili powder and cumin for 5 minutes.
3. Add the vegetable stock and simmer for 5 minutes.
4. Add the tomatoes and tomato paste. Cook over medium-low for 10-15 minutes. 
5. Add salt and pepper to taste, the black beans and simmer for 5 minutes. Serve hot! Pairs wonderful with cornbread, potatoes, fries, vegan hot-dogs for a chili dog and more! 

Notes:

• You could use vegan sausage links like tofurkey, vegan beefless grounds, homemade sausages that are crumbled, TVP or even pass. 
• You could add 1 1/2 cups organic corn or another vegetable.