"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Vegetarian Chili Recipe

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This recipe for Vegetarian Chili, by , is from CHEESE GRAVY & OTHER FOOD , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leigh Warren

Category:
Category:

Ingredients:  
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
1 large onion, chopped and sauteed in 2 tbsp of butter
3 tablespoons chili powder
1 1/2 tablespoons ground cumin
1 tablespoon garlic powder
2 bay leaves
salt and pepper to taste

Directions:
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.

This works great in a crock pot too.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
In the early years of St. Dunstan's we would have a blood drive and costume contest at Halloween. I always made this chili so I didn't have to worry about a vegetarian alternative. I would double or triple it. Wells and I like cornbread with our chili. He usually made the cornbread and would put cheese or jalapeno peppers in it.

 

 

 

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