Prep 10 mins
Cook 50 mins
This chili is typical of those found in homes and restaurants in the eastern US. It's often served over cooked elbow macaroni. Adapted from "Vegan Planet" cookbook by Robin Robertson.
- Heat olive oil in a large pot over medium heat. Add onion, cover, and cook until softened, about 5 minutes. Stir in chili powder, oregano, cayenne, tomatoes, tomato paste and water. Bring to a boil, reduce heat to low and cover, simmer for 15 minutes.
- Stir in burger crumbles, beans, salt and pepper to taste. Simmer for about 30 minutes to blend flavors. Serve hot.