Harlan's Dad's Chili
1 onion, chopped
1 16-ounce can pinto beans, drained
1 16-ounce can kidney beans, drained
1 16-ounce can northern beans, drained
4 veggie burgers, broken into bite size pieces, or 2 cups soy burger crumbles (see note below)
2 cups salsa (use your favorite brand, hot or mild -- your choice)
4 cups canned tomatoes, undrained, broken into pieces
2 bay leaves
1 habanero chili pepper, cut in half lengthwise (leave seeds in; see note below)
1 1/2 tablespoons chili powder
2 teaspoons salt, or to taste
pinch cayenne pepper, to taste
1 teaspoon mild paprika
Combine all ingredients in a large pot. Bring to a boil, reduce the heat and simmer, covered, about 45 minutes. Remove the bay leaves and the habanero chili pepper before serving.
6-8 servings
Note #1: The original recipe calls for 2 pounds lean hamburger, cooked and drained; I took the liberty of substituting veggie burger. The recipe is also very tasty made without either the meat or veggie burger.
Note #2: Habanero chiles are VERY hot; don't touch the cut surfaces with your hands and then rub your eyes! Rubber gloves are recommended. If you're timid, substitute a jalapeno pepper (still hot, but way down the heat scale), or just the cayenne pepper to your taste.
Contributed by a reader of the weekly E-Zine