Todays Lunch~ Vegetarian Chili

• Makes A LOT and is so good and easy, I think I’ll see if I can get my son to introduce this to his Boy Scout Troop on a future campout.
• In all fairness this is leftover chili from Tuesday’s dinner.  This is a healthy alternative to a meaty Chili Con Carne’ and you can’t even tell it doesn’t have meat with the “faux” hamburger in it.  Good recipe as is, but next time I think I sauté up the onions in some olive oil to sweeten them up a bit before adding the rest of the ingredients and possibly throw in a touch of sugar.   Maybe throw in some green chilies for a touch of heat.

Ingredients

• 1 (12 ounce) package frozen burger-style crumbles
• 2 (15 ounce) cans black beans, rinsed and drained
• 2 (15 ounce) cans dark red kidney beans
• 1 (15 ounce) can light red kidney beans
• 1 (29 ounce) can diced tomatoes
• 1 (12 fluid ounce) can tomato juice
• 5 onions, chopped
• 3 tablespoons chili powder
• 1 1/2 tablespoons ground cumin
• 1 tablespoon garlic powder
• 2 bay leaves
• salt and pepper to taste

 

Directions

In a large pot, combine meat substitute, black beans, kidney beans, diced tomatoes, tomato juice, onions, chili powder, cumin, garlic powder, bay leaves, salt and pepper. Bring to a simmer and cover. Let the chili simmer for at least 1 hour before serving.

 

• Original recipe at allrecipes.com