vegetarian "afterburner" chili

This dish brings me some wintery nostalgia something fierce. My mother would make a huge batch of this chili several times during the cold season and we'd eat it for weeks at a time. I didn't mind, because I loved it. It's meals like this that were the hardest for me to get over when I went vegetarian: tummy-warmers that are more than slightly reminiscent of childhood. But yeah, my mother's recipe called for two pounds of ground beef, something I won't eat anymore. So I've wondered for some time now: is there a substitution?

For a long time I was afraid to try. Scared it wouldn't do the recipe justice and I'd just be throwing away a pot's worth of spicy mush in complete disappointment. But I was desperate for a good chili one night and decided to give this particular brand of veggie ground "beef" a try, and to my happy surprise I found I could hardly tell the difference. It was delicious! Here's the recipe I re-created, with the help of one of my trusty sous chefs.


You need:
baking potatoes (one per person)
one 12 oz. package of LightLife Smart Ground (original)
1 large onion, diced
4-5 cloves garlic, diced
2-3 fresh jalapenos, diced
one 15 oz. can diced tomatoes
one 15 oz. can tomato sauce
1 cup kidney beans (canned is easiest)
1/2 can beer (I usually grab a Pabst or Shiner Bock)
4-5 tbsp. chili powder
1 heaping tbsp. molasses
1 tsp. cumin
garlic salt and black pepper to taste

For garnish:
grated cheddar
sour cream

Okay, here's what you do!

First prep your potatoes. Remember to give them a few jabs with the fork so they don't explode in the oven, and then throw them in at 350 during the chili's cooking time (apx. 1 1/2 hr). Slightly brown the diced onion in a large pot over medium heat and add the garlic and jalapenos. Once this mix is all golden and aromatic, toss in the crumbles (you can put the whole brick in the pot and break it up with a spoon!) and cook for about 10 minutes, stirring often. Add the spices and mix well. Add the tomatoes and tomato sauce, beer, and molasses. Simmer uncovered for one hour, stirring often. Serve over the baked potatoes and garnish as desired!! Enjoy!