This hearty vegetarian chili is a perennial favorite. It’s very satisfying, as it feels like you’re eating something quite rich when you really aren’t. It’s also a great option for those on a weight-loss program.

Ingredients

2 tablespoons oil (olive, coconut, or sunflower)
2 small-medium onions, chopped
2 cups vegan burger crumbles (such as Boca brand)
2 cups liquid vegan broth
2 cans (15 oz. each) red kidney or pinto beans, with juice (not drained)
2 cans (14.5 oz. each) diced tomatoes, with juice (not drained)
6 tablespoons chili powder (use a blended chili powder mix, not ground chilies)
¼ cup tamari, shoyu, or soy sauce
10 (yes, ten!) medium cloves garlic, minced or pressed
2 tablespoons each: organic sugar (or sucanat) and balsamic vinegar
2 teaspoons sea salt (or less if you prefer)

Directions

1. Heat the oil in a large soup pot over medium-high heat. When the oil is hot, sauté the onions and crumbles in the oil until the onions begin to soften. If necessary, add a little of the broth to prevent sticking.

2. Add everything else (except for the salt) and stir well to combine.

3. Reduce the heat to medium-low and simmer, stirring often, until the mixture is thick and the desired consistency is attained. This should take about 30-45 minutes.

4. Stir in the sea salt and serve.

Makes 8 Servings

For more information, visit www.radianthealth-innerwealth.com