1/2 - 1 cup Filtered Water, to desired consistency
3 Bay Leafs
1-2 tbsp Chili Powder
1 tsp Thyme
Salt & Pepper, to taste
Sautéed your diced onion, minced garlic and diced bell pepper for 6-8 minutes with olive oil.
Add "meat" crumbles and heat through for about 5 minutes.
Add in tomatoes and green chilies, stirring to evenly combine.
Add in your water, seasonings, bay leafs and bring to a boil.
Once boiling, reduce to low and cover. Stir every 15-20 minutes.
Cook for 1 hour minimum, 3-4 hours is recommended.
Add in beans towards the end, the last 30-45 minutes.
Adjust seasonings as needed, remove your bay leafs.
Serve warm topped with Mexican cornbread, enjoy!
This is one of those recipes that's perfect to make in bulk, it freezes/reheats well and tastes even better over the next few days. I love to prep ahead a big batch of this for a quick meal over rice or with corn chips.
Recipe by The Plant Philosophy at https://theplantphilosophy.com/vegan-bean-chili-mexican-cornbread/