You’d-Never-Know-It-was-Vegetarian Chili

Ingredients

• 2
  
  tablespoons olive oil
  
• 1
  
  tablespoon minced garlic
  
• 1
  
  cup chopped onion
  
• 
  
  pinches salt
  
• 1
  
  chopped green bell pepper
  
• 1/2
  
  chopped red bell pepper
  
• 1 large can
  
  black beans
  
• 1 large can
  
  kidney beans
  
• 1 small can
  
  pinto beans
  
• 1/2
  
  cup chili powder
  
• 1 small package
  
  soy protein crumbles
  
• 1 small can
  
  corn
  
• 1 large can
  
  diced tomatoes
  
• 1
  
  chipotle pepper in adobo
  
• 1 small can
  
  vegetable stock
  
• 2
  
  tablespoons agave nectar
  
• 1
  
  cup shredded sharp cheddar cheese
  
• 1
  
  cup chopped cilantro
  
• 1/2
  
  cup diced white onion
  

Directions

1. In a large, heavy pot, heat olive oil over medium heat. Add onions, garlic and salt. Sweat until onions are just translucent. Add both types of peppers. Stirring occasionally.
2. Once peppers have begun to soften, add all three types of beans. Sprinkle the chili powder and stir.
3. Add in the protein crumbles, corn, tomatoes and chipotle continually stirring.
4. Add in the vegetable stock and bring to a simmer. Let simmer for ten minutes and let sit for 1 hour or up to 5 hours.
5. Just before serving add in the agave nectar. Have each person garnish with cheese, onions and cilantro.