Chunky Chili

I want to start out with a confession. I am sad to say the vegan diet was broke a meal short of a full week. ::sigh:: We ended up eating with family yesterday and we ended up eating....chinese. I can't bat an eye at mongolian beef without desiring all of its saucy-ness. Unashamed we dined and chatted and enjoyed ourselves. Really enjoyed ourselves, and by that I mean went back for seconds. Uffda, now that that's off my chest I can move on.

To tonights main dish, er just dish. Chili! And since the above mentioned relapse happened, I thought it appropriate to jump back in with an "almost" vegan dinner. You're probably thinking....its either vegan, or its not. This would fall under the category of vegetarian not vegan simply because the meat crumbles that I used are alas, not vegan. They contain egg product.......or something, and milk too I believe. Anyways, I just about doubled this recipe by adding in more beans and veggies and tomatoes because left over chili is as good as just made chili-if not better. So this makes a TON of chili. For reals. We found this recipe to be absolutely terrific and enjoyed every bite of our obscenely large bowls.

 INGREDIENTS:
1 tbls olive oil
3 onions, chopped
3 cloves of garlic, minced
12 oz of vegan/vegetarian burger crumbles
1 tbls chili powder
2 tbls cumin
2 teas cayenne
2 bell peppers, chopped
1 jalapeno, chopped
2 cans (28 oz) diced tomatoes
1 1/2 cups water
2 cups corn
2 cans of kidney beans
1 can of black beans
1 can of large butter beans
3/4 cup medium-grind bulger
salt and pepper

*Heat oil in a large pot, over medium heat. Add the onions, garlic, crumbles, chili powder, cumin and cayenne. Cook for about 5 min until the vegetables are soft. Stir in the bell peppers and jalapeno and work that together for a minute. Then add in the tomatoes with their liquids and water. Bring it to a boil and then add the corn, beans, and bulger. Dropped the heat down to medium-low and cook uncovered for about 15-20 min. Season, if desired with s&p.