• 1 yellow onion chopped
• 1 red bell pepper chopped
• 1 Anaheim chile pepper chopped
• 2 red jalapeno pepper chopped
• 1 zucchini diced
• 2 carrots diced
• 3 stalks celery diced
• 4 garlic cloves minced
• ¼ cup Worcestershire sauce I used Annie's Vegan Brand
• 1 teaspoon garlic powder
• 12 ounces IPA beer (I used a Michigan favorite, Bell's Two Hearted)
• 28 ounces POMI chopped tomatoes
• 14.5 ounces fire-roasted diced tomatoes
• 12 ounces tomato paste
• 2 Tablespoons chili powder
• 1 tablespoon chipotle pepper sauce I used Cholula
• 1 tablespoon maple syrup or brown sugar
• 2 Tablespoons ground cumin
• 2 ½ teaspoons dried basil
• 1 ½ teaspoons smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 cups organic vegetable broth
• 14 ounces Boca crumbles optional
• 3 cans dark kidney beans or beans of choice
• 1 large sweet potato diced small

Garnish

• Chopped avocados
• Diced grape tomatoes
• Diced jalapeños
• Cilantro
• Vegan sour cream