Two Days Late and A Meat Product Short

The Super Bowl has come and gone, or as I like to call it “That Athletic Event Surrounding Madonna’s Half Time Show.” 

Or

“The Most Holy of Snack Treat Days”

Or

“Nachos:  The Reason for the Season.”

Go, Giants.

Whatever.

Instead of making my faux pho, as planned, I simply had to make some chili to enjoy with an old bucket of muscles…I mean Madonna.

In an attempt to continue my healthy new lifestyle, I retooled my usual Kick Ass Chili recipe and made some truly Kick Ass Vegan Chili

Spicy goodness!

Kick Ass Vegan Chili

If'n you have a mind, you can always use dried beans that you have cooked and prepared and flaunt it in the face of people who simply don't have the time to do so.  But I find canned organic beans are just as tasty, you freakin' over-achiever.

2 15 oz cans kidney beans

1 15 oz cans black beans

1 15 oz can northern beans

2 red onions, diced

5 cloves garlic, minced

1 jalapeño, seeded and diced

3 chipotle peppers, diced

1 1/2 cups frozen corn

1 28 oz can fire roasted tomatoes

1 15 oz can tomato sauce

2 cups cooked quinoa

16 oz soy chorizo

3/4 cup cilantro, chopped

2 Tbl olive oil

4 Tbl chili powder

2 Tbl ground cumin

1 1/2 tsp chipotle powder

1 cup water

In a large stockpot, heat oil and sauté onions for five minutes.  Add jalapeño, chiptole, and garlic to the onions and sweat those babies out for a couple of minutes.  Add chili powder, cumin, and chipotle powder.  Stir the mixture until everything is coated and the spices have bloomed (about two minutes).  Add beans, corn, tomatoes, tomato sauce, and water. Bring to a boil and reduce to a simmer.  Cook uncovered for 25 minutes stirring occasionally until chili has thickened slightly.  Crumble in soy chorizo and add quinoa.  Cook just to heat everything up.  Ladle it up, top with your favorite toppings, and dig in!