Death-Defying Vegan Chili

• 1/3 c virgin olive oil
• 3 Hawaiian or large sweet onions, coarsely chopped
• 3-4 cloves garlic, minced
• One 28-oz can fire-roasted whole tomatoes
• Two 6-oz cans tomato paste
• 1 1/2 c freshly-brewed coffee
• One 15-oz can black beans, drained and rinsed
• Two 15-oz cans pinto beans, drained and rinsed
• 2 packages Gardenburger Meatless Riblets, thawed and torn into bite-size chunks
• 1/4 c light brown sugar
• 2-3 T chili powder (to taste)
• 1-1 1/2 T cayenne pepper (to taste)
• 1 T kosher or coarse salt (to taste)
• End of ingredients

1. Heat olive oil in a large heavy pot with a flat bottom. Add onions. Cook until soft and amber in color.
2. Add garlic, chili powder and cayenne pepper, and cook another two or three minutes.
3. Mix in tomatoes, tomato paste, coffee and sugar. Reduce heat to medium-low and let simmer 20 minutes. Stir occasionally, using side of spoon to break tomatoes into bite-size chunks. Salt to taste.
4. Stir in beans and riblets, along with riblet BBQ sauce. Simmer another 10 minutes.
5. Ladle into bowls. Top with chunks of avocado if desired. Also delicious served over brown rice.

virgin olive oil, hawaiian, garlic, tomatoes, tomato paste, coffee, black beans, pinto beans, gardenburger, light brown sugar, t, cayenne pepper, t, ingredients

Taken from www.epicurious.com/recipes/member/views/death-defying-vegan-chili-1202757 (may not work)