Vegan Chili

Instructions

1.) Over medium high heat in a dry pan lightly toast chiles till fragrant, turning often for 2-3 min.
Remove chiles from heat, add the grape seed oil to the pan along with diced red onion, whole Beefsteak tomato and whole garlic cloves. We're looking for some nice char action and blistering on the tomato. Now add your beer to deglaze, water, and all your toasted chiles and simmer for 20 min on med heat.
Pour everything into a blender along with your can of whole tomatoes and blend till smooth.

2.) In a large pot over medium high heat brown your Impossible Meat on one side of the pan and your Soyrizo on the other half of the pan in 2 tbsp of oil. Also add all your spices. If you prefer to cook one vegan meat at a time that is completely fine, just note that the Soyrizo will not get much color on it. Once the Impossible is fully cooked empty everything in the pot into a heat safe bowl then return pot back to the stove and reduce heat to medium. Now add 2 tbsp oil and caramelize your diced onions may take 15min stir occasionally. Once onions are caramelized add the diced carrots, mushrooms and saute for 5 min.

Now add your corn, dice tomatillos, both cooked beans, and all your vegan meat back to the pot. Stir in your vegan bullion, brown sugar, liquid smoke, blended chiles along with 1 cup of veggie broth. Bring everything to a light boil then reduce heat to medium and simmer with a tilted lid for 45 min stirring occasionally.

Adjust the seasoning to your taste. Let your Chili sit for 30 min before serving.
Top with your choice of toppings and enjoy.