Vegetarian Chili

Adapted from Vegetarian Pleasures. This recipe can easily be doubled or tripled, and the ingredients can also easily vary depending on what you have on hand.

1/4 cup vegetable oil
1 large onion, diced
3 teaspoons minced garlic
1-1/2 teaspoons ground cumin
1-1/2 teaspoons chili powder
1/2 teaspoon oregano
dash cayenne pepper
1/4 cup bulghur and/or 1/2 cup cubed seitan turkey loaf
one 28-ounce stewed tomatoes, with their juice
one 14.5-ounce can kidney beans, rinsed and drained
1/4 teaspoon liquid smoke
1 bottle of beer
1 tablespoon soy sauce
salt and pepper
2 tablespoons Earth Balance butter
1/4 cup finely chopped red onion

In a large pot, heat the oil. Add onions and garlic; sautee for about 10 minutes, until soft. Add chili powder, cumin, oregano, cayenne pepper and bulghur. Cook for 2 minutes, stirring frequently. Add the tomatoes (with their juice), kidney beans, soy sauce and beer. Cook over low heat for 30 minutes or until thick and fragrant. Add salt and pepper to taste. Just before serving, add the 2 tablespoons Earth Balance butter, stirring until melted. Garnish each serving with the chopped red onion.