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Vegetarian Chili

Categories: Vegetarian
Contributed by: Jacqueline&David

This chili is really good. Those MorningStar veggie crumbles really make it seem a lot like beef is in there. It's hard to tell a difference! There is *a lot* of fiber in this recipe. ;-)

INGREDIENTS

• 1 bag MorningStar Veggie crumbles (or any vegetarian hamburger substitute. These come in freezer section and the bag is the equivalent of 1 lb of hamburger meat.)
  
• 1 small-medium onion, chopped
  
• 1 can corn (I prefer Del Monte 'FreshCut' type)
  
• 1 can black beans, drained and rinsed
  
• 2 cans kidney beans (*NOT* drained, you need it all! I prefer the dark red variety.)
  
• 1 larger can Hunt's whole tomatoes,  cut up(*NOT* drained)
  
• 1 smaller can Hunt's whole tomatoes, cut up (*drain* but retain the drained off juice as you may want to add some of it after you taste)
  
• 2 packets McCormick brand chili seasoning mix (usually use original)
  
• salt to taste
  
• ~~~optional, but I often add: more chili powder (The kind that comes in a small bottle on the spice aisle. I usually add up to another TBLS of chili powder, more or less, but taste before adding. You may be fine!)
  

DIRECTIONS

1) Brown the chopped onion in large pot.
2) Chop the tomatoes into bite-sized pieces and toss in pot along with all of the juice from the large can of tomatoes. Reserve the juice from the small can after chopping those tomatoes and see if you need to add it after you've added everything else.
3) Add veggie crumbles.
4) Add drained and rinsed corn and black beans. Add 2 cans of undrained kidney beans. Add 2 packets of chili seasoning mix. Stir up and taste. Do you need some salt? Add it. More chili powder flavor? This is the time to add the chili powder if you want more. If you want to add the reserved juice, go ahead.
5) Put a lid on it and simmer for how ever long you want. I usually simmer it, stirring gently now and then, for at least an hour to blend the flavors.
~~Enjoy guilt free yumminess! ;-)