Best Damn Vegan Chili Ever

Ingredients

• 1 large onion, diced
• 1 large red bell pepper, diced
• 1 large green bell pepper, diced
• 3-4 cloves minced garlic
• 1 splash vegetable broth (for sautéing)
• 8oz your choice of meat substitutes (OR)
• 1/2 cup bulgur, uncooked
• 8oz can tomato sauce
• 15oz can fire-roasted diced tomatoes
• 2 cups low-sodium vegetable broth
• 1 cup refried beans
• 1/4 cup McCormick's chili powder
• 2 tsp ground cumin
• 1 tsp paprika
• 1 tsp oregano
• 15oz can pinto beans (drained & rinsed)
• 15oz can kidney beans (not drained)
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 2 Tbs pickled jalapeños (optional)
• 1-2 Tbs masa harina (optional as a thickener)

Instructions

1. Chop onions and peppers into a large soup pot or dutch oven
2. Saute in a little veggie broth until translucent and softened.
3. Add minced garlic and saute for an additional 30 seconds until fragrant
4. Add any kind of meat substitute (if using) or dry, uncooked bulgur and continue to stir for a few minutes until heated through
5. Add tomatoes, tomato sauce, and remaining broth
6. Add in spices and stir until mixed well
7. Add all the beans and jalapeños and stir
8. Sprinkle up to 1-2 Tbs of the Masa on top if you think it needs thickening. The masa adds a slight 'corn tortilla' or 'tamale' flavor to the chili.
9. Give the chili one more good stir and bring it to a slow boil.
10. Reduce heat, cover, and simmer for 15 to 30 minutes.