Chantel's Vegetarian Chili

• 14 cup olive oil
• 1 finely cut jalapeno pepper
• 1 medium chopped white onion
• 1 12 tablespoons cumin
• 2 12 tablespoons chili powder
• 2 tablespoons paprika
• 12 tablespoon cornmeal
• 2 teaspoons sugar
• 1 teaspoon oregano
• 1 12 teaspoons cayenne pepper
• 2 tablespoons ground cinnamon
• 12 teaspoon white pepper
• 1 teaspoon flour
• 1 teaspoon ground cocoa
• 1 tablespoon vegetable stock powder or 1 vegetable stock cube
• 1 cup water
• 8 ounces tomato sauce
• 2 teaspoons vinegar
• 1 teaspoon vanilla extract
• 16 ounces non-alcoholic beer
• 2 cans red beans (Kidney)
• 14 cup ground meat substitute (I recomend something by Morning star)
• 4 cloves pressed garlic

1. Heat oil in large saucepan.
2. When Boiling add the chopped jalepeno and onion.
3. Cook until onions become clear.
4. Add cumin, chili powder, paprika, cornmeal, sugar, oregano, cayenne pepper, ground cinnamon, white pepper, flour, cocoa, and broth seasoning.
5. Cook until seasonings brown.
6. Add all other ingredients.
7. Cook for 15 minutes on high heat stirring constantly.
8. Cover and let simmer on low heat for 30 minutes.

olive oil, jalapeno pepper, white onion, cumin, chili powder, paprika, cornmeal, sugar, oregano, cayenne pepper, ground cinnamon, white pepper, flour, ground cocoa, vegetable stock powder, water, tomato sauce, vinegar, vanilla, nonalcoholic, red beans, ground meat substitute, garlic

Taken from www.food.com/recipe/chantels-vegetarian-chili-42195 (may not work)