It’s chili, so there’s almost nothing you can do wrong.

Ingredients

  • 1 medium onion
  • 4 cloves garlic
  • 3 stalks celery
  • 1 package meatless grounds or 1 cup TVP
  • 1 can chickpeas
  • 1 can kidney Beans
  • 1 can corn
  • 1 can fire roasted, diced tomatoes
  • 2 bay leaves
  • Water or vegetable stock
  • 3 oz chili seasoning
    • 1 tbsp chili powder
    • 1 tsp salt
    • 1 tsp pepper
    • 1 tsp cumin
    • 1/2 tsp mustard powder
    • 1/2 tsp cayenne pepper
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
  • 1/2 oz dark chocolate

Toppings

  • Scallions
  • Cilantro
  • Jalapeños
  • Avocado

Instructions

Mise en place

  1. Dice onion to desired size
  2. Chop celery into small slivers, approximately as wide as you imagine 5 quarters to be.
  3. Open all the cans, draining the beans, chickpeas, and corn. Keep that sweet sweet tomato can water. Optionally, if you want aquafaba, keep the chickpea juice.
  4. Prepare the seasoning in a small bowl

Cook it

  1. Cook onion until translucent
  2. Add garlic and meatless grounds, cooking until good enough
  3. Add all the canned stuff
  4. Add the seasoning and the bay leaves
  5. Add enough water or vegetable stock to cover all your ingredients
  6. Bring to boil and simmer for 30 minutes to 1 hour
  7. Add dark chocolate, make sure to incorporate it well via a gentle stir.
  8. Remove the bay leaves

Enjoy it

Top with anything you’d like. Eat.