Vegan 3-Bean Chili

This one is for my brother Brett, who is a vegan, and asks for recipes. It is really easy and yummy, and you can tailor it to your liking easily.

Vegan 3-Bean Chili

1 can of pinto beans

1 can of red beans with the chili spice already in it (chili beans)

1 can of black beans

1 can of diced tomatoes with green chilies

1 onion

2 green peppers

1 c. frozen corn kernels

1 bag of Morningstar crumbles

1 tsp. cumin

chili powder to taste (I used about 1/8 c.--a lot!)

salt and pepper to taste

Garnish

tofuti sour cream--I like this better than real sour cream

soysations cheddar cheese

corn chips

Saute the onion and garlic with a couple tblsps. canola oil until slightly translucent. Add the green peppers and continue to saute until the green peppers get a little softer and brighter green. Next just dump all the other ingredients in. At first it will be very thick, so you will simmer it over medium-low heat for about 15-20 minutes, stirring occasionally. Garnish with soy cheese, a dollop of tofuti sour cream, and some corn chips. 

Brett would be so happy--I made vegan curry chicken salad the other day too. Unfortunately, my husband ate it all before I could take a picture. Bad, husband! Babak gave the chili an 8.7 and the chicken salad a 9. I'll make it again and post. But here is the run-down, Quorn brand chicken, red onion, curry powder, major grey chutney, golden raisins, almonds, toasted coconut, carrots, and squash.