Spicy Vegetarian Chili

There are about 1 million vegetarian chili recipes out there on the interwebs. So, what makes this one so special? I'm not sure. I did just make it up, off the cuff, last night. I loved all the flavors and it was so simple to make. I think what really makes it is the Chipotle hot sauce because I put that ish on everything. It's mild enough but still has a bit of a kick.

Spicy Vegetarian Chili

Ingredients: 

• Extra Virgin Olive Oil
• 1 medium onion, chopped
• 1 box of LightLife Smart Ground Veggie Protein Crumbles
• 1 can Kidney beans, drained and washed (or preferred bean)
• 1/3 cup Red Lentils
• 1 cup tomato puree (or tomato sauce if you have that laying around but it has more sugar in it so be warned)
• 2 cups veggie broth
• 2 tsp garlic powder
• 2 tsp italian spices
• Fresh Ground Pepper
• Pinch of salt
• 1 tbsp chili powder
• 1 tsp oregano
• A few shakes of Chipotle hot sauce
• Shredded part skim mozzarella cheese (optional)

Directions:

1. In a large stock pot heat 2 tbsp of olive oil and add onions. Crumble Smart Ground on top and brown both onions and veggie protein, stirring occassionally. 
2. Once browned, slowly add in all ingredients (except cheese) and stir until well combined. 
3. Bring chili to boil. 
4. Turn down to medium low heat and let simmer for roughly 10 minutes, stirring occasionally.
5. When ready to serve, spoon out a hefty amount and top with some cheese. I would recommend serving with a side of steamed veggies and/or slab of garlic bread.