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Veggie Chili

3 T. olive oil
1 medium-large red onion
4 - 8 cloves garlic, depending on taste
12 oz. package Ground Round soy meat substitute
2 medium-large poblano chili peppers - roasted and peeled
2 Pimiento peppers, cleaned and drained or substitute diced red bell pepper
1 can prepared Mexican green chili sauce
Juice from one small lime
1/2 bunch fresh cilantro, diced roughly
2 cans pink beans (with liquid from cans)
2 large cans crushed tomatoes (with liquid)
1 1/2 T. ground cumin
1 tsp. ground coriander
1 tsp. paprika
1/2 can beer (for liquid, if needed)

2 T. liquid hot sauce, optional
1 T. dried New Mexico Chiles, optional
4 ripe Tomatillos, diced into 1/4 inch pieces, optional
1 habanaro pepper, diced finely, optional

In large saucepan or medium pot, heat olive oil, add diced onion
and sweat for 2-3 minutes, then add all the minced fresh garlic,
stirring together. Allow to remain on heat for 2 minutes or until
onion is translucent. Lower heat to a simmer.

Add the package of soy meat substitute, mixing well with onion and
garlic, then immediately add the diced poblano peppers and pimiento
peppers along with the green mexican chili sauce. Simmer for 5
minutes. The soy meat substitute will absorb most of the liquid,
so stir often to prevent sticking. When ingredients are heated
thoroughly, add lime juice, cilantro and the liquid from 2 cans of
pink beans. Mix well and simmer for 1 minute more. Add dried
cumin, coriander, paprika, both cans of pink beans and crushed
tomatoes. (NOTE: If desired, add tomatillos at this time too.)
Simmer on low heat for 1-2 hours.

As the level of liquid gets low, add beer a little at a time. For
additional heat add your favorite liquid hot sauce, dried chiles
and/or habanero peppers.

Taste periodically and adjust spices if desired. Serve with crackers
or nachos and plenty of Cervesa, muy frio!


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