vegan chili burritos!

the chili recipe is largely borrowed from the "down-home chili" recipe from alicia c. simpson's excellent cookbook vegan comfort food.

Ingredients:
-one 14-oz can of kidney beans, drained and rinsed
-one 14-oz can of black beans, drained and rinsed (you can use pinto beans if you prefer)
-one 28-oz can crushed tomatoes, with juices (i'm not a big tomato fan, so i prefer small, inoffensive chunks of tomato in my chili. if you want more of a tomato presence, use diced tomatoes)
-2 field roast sausage links, diced (i am partial to potato apple, but i'm sure any flavor would be great)
-1/4 cup water
-1 teaspoon ground cumin
-1 teaspoon paprika
-1 1/2 tablespoons chili powder
-1 teaspoon dried oregano
-1/2 teaspoon salt
-1/4 teaspoon pepper
-1 teaspoon onion powder
-1 1/2 teaspoon garlic powder
-1/8 teaspoon cayenne pepper
-1/2 teaspoon allspice
-tobasco brand chipotle sauce, to taste
-4 large flour tortillas
-daiya vegan cheddar cheese (as much as you want)

pour the beans, tomatoes (plus juices), water, field roast, and spices into a medium saucepan over medium-high heat until the mixture begins to bubble. lower the heat and simmer on low for minimum 15 minutes (i find that the chili just keeps getting better the longer you let it simmer--if you're not starving after 15 minutes, let it sit for a while).

once your chili's all cooked, plop a generous scoop onto a tortilla, add daiya cheese, top with chipotle sauce and roll into a burrito. throw in some avocado, brown rice, or tofu sour cream for even more burrito fun. you can make four of these easy-peasy, with substantial leftovers. use the leftovers the next day to make more burritos (and remember, any burrito eaten in the morning can be a breakfast burrito. just sayin').