This recipe has two names because you can enjoy the hearty chili on its own, or as a tasty salad. I actually prefer having it as a taco salad and usually make a double batch of the chili and freeze half of it in individual portion sizes for a quick lunch or dinner when I don't have time to cook. I have also served the taco salad to meat eaters and they didn't know it was vegan!
YUMMY VEGAN CHILI
1 onion, chopped
4-6 cloves garlic, minced
1/4 cup olive oil
1 pkg veggie ground round (I use Yves Mexican Veggie Ground Round, however it is not gluten free)
2 tomatoes, roughly chopped
1 1/2 tsp Himalayan salt (or sea salt)
2 cups water
2 tbsp chili powder
1/2 tsp black pepper
1-3 jalapenos, sliced (use as many as needed to obtain desired level of spice)
1 mango, peeled, pitted and diced
2 cups cooked red kidney beans (if using canned, use 1 can)
1 can chili-style stewed tomatoes (I use Alymer's Accents Chili Stewed Tomatoes, or you can use RoTel)
In a large frying pan, saute onion and garlic in the olive oil until the onion is starting to lightly brown. Stirring constantly, add in the veggie ground round and raw chopped tomatoes and saute until the raw tomatoes have cooked down and the skins are starting to peel off.. Transfer the sauteed ingredients to a large pot and add remaining ingredients. Simmer over low heat for 1-2 hours, making sure to check it, stir occasionally, and add more water as needed.
The chili is actually even better the second day, after being refrigerated and re-heated. (When re-heating, make sure to add a few spoonfuls of extra water).
VEGAN TACO SALAD
Corn Tortilla Chips, lightly crushed
Iceberg Lettuce, finely shredded (I recommend Iceberg, because other lettuces will get soggy)
Salsa of your choice (I use Peach Mango Salsa)
Layer the chips, chili and lettuce. Top with desired condiments such as salsa, cilantro, guacamole etc.