You may think that your mom or your grandma makes the best chili in the world--or maybe your dad, who knows. However, the truth is that they do not. How do I know? Because THIS is the best chili ever made. I discovered this recipe one evening when I really needed some some chili and I didn't feel like going to the store. I ransacked my kitchen, pouring through the cabinets and the refrigerator, until I found what I needed. Below, you will find what I discovered and you too can make the best chili ever made.
Amazingly Delicious Veggie Chili
5-6 okra, washed and sliced
1/2 cup of diced onions
3/4 cup of freshly diced tomatoes
1 jalapeno, sliced
1 cup of corn (either from a can, or I used leftover boiled corn on the cob and shaved the corn kernels off of the cob)
1 can of black beans
1 can of kidney beans
1 package of veggie crumbles (I use Yves brand)
Spices: I used chili pepper powder, cayenne pepper powder, garlic powder, onion powder, cumin, salt, and Caribbean hot sauce
1 cup of fresh salsa
1 cup of crushed corn tortilla chips
1/2 cup of vegan sour cream (or real sour cream if you prefer)
1 cup of Mexican mix cheese (you can use Daiya or real cheese--it's up to you)
oil for cooking
In a frying pan, heat about 1/4 cup of oil on med heat. Place the onions in the frying pan, cook for about 2 minutes--until the onions are translucent. Now, add the okra and the Caribbean hot sauce (or whatever hot sauce you want). Fry this for a couple of minutes--you want the okra really well done, or it will be slimy. Now, add the tomatoes and the spices. I added about 2 teaspoons of each. Stir well and cook until the tomatoes break down and start to form a soupy mixture. Now, add the corn and jalapenos. Stir well. You can add more spices here, I like to because I like my food pretty spiced up. Turn the heat on low and stir occasionally while you prepare the veggie crumbles.
Thaw out your veggie crumbles. In a pot heat about 1/4 cup of oil on medium heat and add the crumbles, stirring them until they are broken apart and well...crumbled. Add the same spices as before (once again, I added about 2 teaspoons of each). Now, add the black beans and the kidney beans. Stir occasionally. Once the crumble mixture has heated through, add the veggie mix you made in the other pan. Mix well and cook for about 2 more minutes.
Now, in a separate dish, spread a layer of chili (about 1/2 the chili) on the bottom, add a layer of your cheese, spread another layer with the rest of the chili, add the rest of your cheese, now add the sour cream, add the crumbled tortilla chips, and then fresh salsa.