Full disclosure, we’re still catching up on blog posts. Stef isn’t here right now, and I didn’t actually make this chili (but I ate a lot of it), so if there are errors, I will correct them when she’s back.
Topped with Daiya. Or DAAAAMMMMNNN as we call it around here.
This is Stef’s family recipe adapted for the modern gal.
1 package Gimme Lean Sausage, crumbled and sauteed
1 onion diced
1 green peppper, diced
3 15 oz cans whole tomatoes (break up with hands)
3 15 oz cans tomato sauce
1 heaping TBL vegan Worcestershire sauce
1 TBL chili powder (we used unsalted)
1 heaping tsp oregano
1/4 tsp black pepper
3-6 bay leaves
1 15 oz can black beans
1 15 oz can kidney beans
1 15 oz can pinto beans
1 15 oz can white beans
In a 8 qt stock pot (or 5 qt will just fit if you are careful), saute gimme lean, then add the onion and pepper and cook until soft. Add the remaining ingredients in the order listed.
Stir and cover. Simmer for 2 hours (minimum).
The longer it cooks, the more flavorful it becomes. Ideally make it the night before, or make it, freeze, and thaw it again. Goes well with cornbread.