SUPER BOWL...of CHILI

It's that time of year again... Time for the BIG game and all the festive, fried, greasy, cheesy treats that come with it. However, if you're vegan or vegetarian- or maybe even still holding on to that new leaf you turned over for New Years - the big game could be a big stress.

We want everyone to enjoy the action and SNACK-tion. So here's a recipe for a delicious and hearty vegan CHILI "NON" CARNE...

It's quick and easy to make and will have even the most carnivorous grid-iron giants drooling!

Chili "NON" Carne by EARTHCANDY ARTS (Photo by PATRIZIA HUMAN)

Chili "NON" Carne by EARTHCANDY ARTS (Photo by PATRIZIA HUMAN)

2 tablespoons extra virgin olive oil
3 cloves garlic, peeled and chopped
1 medium onion, peeled and chopped
14 oz. can dark red kidney beans (liquid included)
28 oz. can crushed tomatoes
1 pkg. vegetarian ground “beef” crumbles
1 ½ cups vegetable broth (low sodium)
2 bay leaves, dried
4 tablespoon chili powder
2 tablespoons ground cumin
1 tablespoon ground cinnamon
1 tablespoon unsweetened cacao powder
2 teaspoons sea salt
cayenne pepper (to taste)
2 tablespoons turbinado (raw) sugar

PREPARATION

In a large pot, add oil and heat over medium heat. Add garlic and onion and sauté for 3 minutes or until translucent. Add remaining ingredients, stir well, cover and simmer on low to medium low heat for 30 minutes. For a spicier chili, add cayenne pepper or red chili flakes.
Serve with tortilla chips and even set up a chili bar featuring: vegan sour cream, shredded soy cheddar cheese, chopped scallions (green onions) and fresh jalapeno slices.

ENJOY!