"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Veggie Chili Recipe

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This recipe for Veggie Chili, by , is from The Meyer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Meyer
Added: Saturday, November 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 16-ounce cans chili style beans, or 1 27-ounce can
1 package frozen Boca or Morningstar Farms crumbles
1 tablespoon olive oil
1 small yellow onion, chopped
1 small red pepper, chopped (optional)
1 14.5-ounce can petite diced tomatoes (or substitute Rotel)
1 envelope McCormick chili seasoning mix, hot
2 tablespoons chili powder
2 teaspoons sugar
1/2 cup ketchup or more to thicken

Directions:
Directions:
Saute onion and red pepper in olive oil in stock pot until tender. Add all other ingredients. Cook on medium high until boiling. Reduce heat to low and cook 20 minutes until thickened. Serve with noodles or rice. Even better the next day!!

Variation: top each bowl of chili with crushed tortilla chips, sliced green onions, shredded cheddar, and sour cream... yum!

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Better than chili with meat! Once you try it, you'll never go back. If you don't like "chunks" purchase tomato puree instead of diced.

 

 

 

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