Vegetarian Chilli: A food cliche

Is there anything more overdone in the vegetarian world than veggie chilli? Hellz yes, it's name is the veggie burger. The only thing though, is that chilli is warm, homey and easy to make. There is a reason it's repeated at nauseum. On the chopping block for this evening was Field Roast Chipotle Sausage. If you've never tried Field Roast, you haven't lived. It is way, waaaaaaaay better than any other fake meat I've ever tried (I'm looking at you Tofurkey-gag). It is in no way a diet food, with roughly 20 grams of fat per link. That's why it taste so delish, fat = taste. They come in Italian, apple sage and chipotle-all of which we tried and loved in a borderline obsessive way. I've been so congested lately that spicy was in order. For this little ditty, I used garlic, red pepper and frozen corn. I also cooked up a mixture of chickpeas, pinto and black beans. Making your own beans is easy peasy and cheap. They usually say to soak overnight, but it seems like every time I do that it's epic fail. So, just a rinse and then boil them until soft-usually a few hours. I added all of those things to a pan with two chipotle sausages, plus a can of organic tomato sauce and a can of water. I then added salt to taste and about 1-2 tbs chilli powder. I simmered for about 30 minutes while I whipped up a batch of Jalapeno cornbread biscuits. Costco has these dehydrated jalapeno pieces that are the bomb for cooking with. *swoon* The recipe for the biscuits came out of " Vegan Brunch" by Isa Chandra Moskowitz. Isa is my vegan superhero. I'll save my love fest for some other blog because I need more room, but if you need a good place to start your vegan cookbook collection-start with hers.
I added some lime to my chilli to replace the sour taste I once got from sour cream. A little cilantro and this bitch was dreamy.