Smoky Vegan Chili

This recipe is a long-time favorite in my house. It's quick to make and is very healthy. The adobo chili is a must. You can find them in a small can in the Mexican food aisle of most grocery stores. This chili freezes well, so double the recipe if you want.

Ingredients

• 2 teaspoons olive oil
• 1 onion, chopped
• 1 (12 ounce) package vegetarian burger crumbles
• 1 teaspoon browning sauce (such as Kitchen Bouquet®)
• 2 (15 ounce) cans stewed tomatoes
• 2 cups vegetable broth
• 1 (15 ounce) can chili beans
• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 tablespoon chopped chipotle chile in adobo sauce
• 1 teaspoon salt, or more to taste

Steps

1. Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes.
2. Stir burger crumbles and browning sauce with the onion until onion and crumbles are coated with sauce; add stewed tomatoes, vegetable broth, chili beans, tomato sauce, tomato paste, chipotle chili, and salt.
3. Bring mixture to a low boil, reduce heat to medium-low, and cook until the tomatoes and beans are softened, 15 to 20 minutes.