Heather's Veggie Chili With Beer

• 1 (12 ounce) package soy crumbles
• 2 onions, diced
• 3 -4 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green pepper, diced
• 1 fresh jalapeno, diced
• 6 12 ounces chipotle chiles in adobo, coarsely chopped
• 1 (15 ounce) can dark red kidney beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (12 ounce) bottle Guinness stout
• 1 (28 ounce) can fire-roasted tomatoes (whole)
• 1 (14 1/2 ounce) can fire-roasted tomatoes (optional)
• salt and pepper
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 23 cup cashews (serve as garnish, otherwise it gets mushy when reheated)

1. Brown the soy crumble with the onions and garlic in some olive oil.
2. Add the fresh peppers, saute until softened.
3. Add your spices (or at least half of what you plan to use) to the crumble.
4. Add chipotle peppers and adobo sauce (to taste).
5. Add tomatoes & beer; simmer for 15 -20 minutes.
6. Depends on how hungry you are!
7. Add beans and more seasoning to taste if desired.
8. Stir it all up.
9. Simmer over low heat.
10. Longer is always better.
11. (25-40 minutes).
12. Garnish with cashews.
13. Serve with cheese and tortillas, you're good to go.

soy crumbles, onions, garlic, red bell pepper, green pepper, fresh jalapeno, chiles, dark red kidney beans, black beans, stout, tomatoes, tomatoes, salt, chili powder, cumin, cashews

Taken from www.food.com/recipe/heathers-veggie-chili-with-beer-489891 (may not work)