Tomato Sauce or Fire Roasted Crushed Tomatoes
Ground Quorn (optional)
Spices to your taste, I like Cayenne, Chipotle, Cumin, Jalapeno, Chili and Habanero (if you have fresh peppers, you don’t need to add the spice as well.)
White or Black Rice to serve alongside the chili with guacamole
Open the cans of beans and rinse in a colander until all the bubbles disappear.
Place them in a pot and crush them a bit, not so much that you make a mush, just enough for beans to absorb the flavor of your spices.
Add tomato sauce or crushed tomatoes, and frozen ground quorn if you wish it. All of it should be wet enough that it can boil up and then putter at low heat for quite a while.
You may want to add a little water.
Add a vegetable bullion, leave near the surface of the sauce until you see that it is melting, then make sure you stir it thoroughly.
Add your spices, crushed or chopped garlic, chopped onion, jalapeno peppers, baby spinach and cilantro. Depending on how spicy you want it, you can either cut the peppers into coins, or cut them in half so that they’re easily seen and can be removed if you don’t want to bite into them. If you use a habanero pepper I wouldn’t cut it into coins, and I would only use one.
Let this putter on low heat for as long as you can stand it. The longer the better. You can make it in the morning and take it off the heat after an hour or so, then let it sit and stew in the spices until dinner. (If it’s a hot summer day, I recommend putting it in the fridge.)
Make a guacamole. I like to add olive oil to mine. It makes it delicious and creamy.
Make black or white rice.