CHILI SIN CARNE

Sin means without in Spanish for those that aren't bilingual.

This is one of those staples that you can make a huge bat of and freeze.  It's good for lunch, dinner or even snacks.  You could throw it in a tofu scramble for breakfast as well.  Very versatile, very delicious and very easy.  Also, one of those dishes that keeps getting better with age.  Serve it along side some brown or black rice for the perfect food.

Ingredients:

2 Onions diced
1 Sweet Bell Pepper diced (red, yellow or orange)
8 cloves garlic crushed
1/2 bottle hearty red wine or 2 beers, full bodied
4 cups roasted vegetable stock
1 tsp Mexican oregano (or regular if you don't have it)
3 Tbl Cumin
1 1/2 tsp Coriander Seed crushed
1 1/2 tsp Smoked Paprika
1/2 cup Dark Chili Powder
1/2 tsp Cayenne Pepper (or more to your own heat index)
2 14.5 oz cans diced Tomatoes (low sodium or no sodium)
8 cups cooked beans (or canned).  I used 2 each of pinto and red beans and  4 cups Fava Beans
1 Cup TVP, TSP or meat crumbles.  I used leftover seitan roast from Christmas that I ground into meat crumbles (this step of the faux meat is optional)
2 1/2 Tsp fine sea salt

Into a heated large pot or skillet, add the onions and peppers.  Keep them moving around.  When they have browned to your liking, add the wine or beer to deglaze the pan.  Add all of the dry spices and let it keep cooking until it is almost evaporated.  Add in the roasted vegetable stock, tomatoes, beans, meat protein and salt.  Cover and cook over low heat for an hour.

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