Vegan Chili

If you've read the archive of this blog, you know more chili recipes were inevitable- this time, it's completely vegan. It worked out really well, so I thought I'd share.

1 large yellow onion, diced
1 tbl olive oil
approx. 4" of a roll of Gimme Lean sausage style
2 15 oz. cans of tomato sauce
1 15 oz. can of mild enchilada sauce
2 15 oz. cans of red beans
1 tbl unsweetened cocoa
1 tbl sweet paprika
1 tbl cumin
1 tbl dried oregano
1 tbl brown sugar*
1 tbl prepared black coffee
2 tbl corn meal
salt to taste

*Use genuine unrefined brown sugar to avoid bone char filtering.

Saute the onion in olive oil until starting to turn clear. Make a space in the middle and add the dry seasonings. Let them toast a minute, then add the Gimme Lean.  saute together 5 mins. Then add the coffee, enchilada sauce and tomato sauce. Cook on medium low for about 10 mins. Whisk in the corn meal and stir, constantly, for another 10 mins. Then add the cans of beans and stir for another 5 or 10 minutes.