For this type of vegan chili, I created a mock meat base. I鈥檓 trying not to use oil in my cooking so I used a little bit of veggie broth as a starter, although it did still stick as you can see:
Cook the mock meat blend thoroughly (until the mushrooms are cooked down and browned).
Add fresh veggies
5-6 cloves of fresh garlic - minced
1 bunch green onions - chopped
1/2 cup grape tomatoes - chopped
2 large green peppers - chopped
Keep adding a little broth to keep it from sticking when you are adding ingredients. Cook all the veggies until they are soft; the onions will be translucent.
Next add
1 large can of green chiles (I found them at target finally! 27 ounce cans!)
2 Chipotle peppers in adobo sauce (I get cans of these at Aldi)
1 cup of pickled cherry peppers
1 jar of salsa verde (tomatillo, peppers and onions)
1 large can of tomatoes, diced, whole, sauce...whatever you prefer (I use Bionaturae brand)
Spice it up!
2 Tbsp chili powder
1 Tbsp paprika
1 Tbsp cumin
Salt it to taste
Beanage
I added the pinto beans last, about 4-5 cups - which were dried beans that I soaked, rinsed, boiled, rinsed to prepare them for the chili. Pro tip: don't ever just drop dried beans in a pot of chili...it's very difficult to get them to cook properly.
I buy these at Aldi and use them in many dishes to add a smokey/spicy flavor.
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Found large cans of green chiles at Target!
!
Toppings you ask?
I sometimes use a soft cashew cheese as a sour cream replacement:
http://nutritionstripped.com/classic-cashew-cheese-3-ways/
Corn chips, fresh onions and tomatoes, hot sauce if it isn't spicy enough or my favorite - crumbled up corn bread.