VEGAN CHILI!

Here's the Chili recipe that I came up with and is pretty much like everything else I cook;  highly dependent on the ingredients that I find in the fridge and cupboard on any given day.  I've also made it with Lima beans instead of Kidney beans, with chopped green beans and with a can of corn packed in water or some combination of the above.  Cooking is like a chemistry experiment to me.  Vary one ingredient and the outcome may surprise you for better or worse, but always fun and a little exciting!
However you choose to make it, this combination of veggies and spices mimics the texture of conventional chili without the greasy feeling.  The flavors are layered and the effect of the peppers will build as you dig in without you running for the fire extinguisher.  But just in case, have a glass of cold water within reach.

         Vegan Chili 

2 TBS Extra Virgin Olive Oil                      1 Large Onion Chopped
1 TBS Kosher Salt                  4 Cloves of Garlic Chopped and Toasted
1 TBS Cayenne Pepper                             1 Habanero Pepper (Whole with stem removed.)
6 oz Can of Tomato Paste                          4 Stalks of Celery Chopped
1 TBS Sriracha Sauce                                1 TBS Cumin                                          
2 TBS Chili Powder                                   1 Stalk of Chopped Kale (including stems)
1.5 Cups of Red Quinoa                            1 Cup of Chopped Baby Spinach
1 Cup of Dried Red Kidney Beans            15 oz Can of “Chili Ready” Diced Tomatoes                              6 Cups of Water                                        3 TBS Maple Syrup
1 Can of Manwich (yes, its Vegan)
3  TBS Red Wine Vinegar

Either throw everything into a Crock Pot and just check it periodically to see if it needs more water.
OR
In a large pot heat the olive oil, add Kosher salt and saute the onions. Remove the stem from the Habanero Pepper and open it but do not chop it up.  It will be removed before serving.
Add everything else.  Bring to a simmering boil.  Cover and simmer for 3 hours, adding extra water if needed.  Put it in a glass bowl in the fridge overnight to soak up any excess water.
Remove the Habanero Pepper.  Heat and serve.

More heat?  Increase the Cayenne Pepper or Chop up the Habanero.
Too spicy?  Do the opposite.

Photo is courtesy of Josh Katz.