Jim’s Quick Vegetarian Chili
Ingredients:
2 Medium Bell Peppers, chopped
2 Medium Onions, chopped
8oz Fresh Mushrooms, roughly chopped
1 12oz pkg Smart Ground Veggie Crumbles
1-16oz canned Black Beans
1-16oz canned Chili Beans
1-16oz canned Kidney Beans
3- 8oz cans Tomato Sauce or 1-24oz can San Marizano Tomatoes
1 pkg McCormick's Chili Seasoning
2 T Chili Powder
2 t Ground Cumin
1/2 t Cayenne
Salt and Pepper to taste
2 Medium Bell Peppers, chopped
2 Medium Onions, chopped
8oz Fresh Mushrooms, roughly chopped
1 12oz pkg Smart Ground Veggie Crumbles
1-16oz canned Black Beans
1-16oz canned Chili Beans
1-16oz canned Kidney Beans
3- 8oz cans Tomato Sauce or 1-24oz can San Marizano Tomatoes
1 pkg McCormick's Chili Seasoning
2 T Chili Powder
2 t Ground Cumin
1/2 t Cayenne
Salt and Pepper to taste
Directions:
Spray a light coating of canola or olive oil into a 6-qt dutch oven and heat on med-high stove. Add bell peppers and onions and saute until they begin to soften. Add mushrooms and cook, stirring frequently, until they begin to give up their moisture, about 5 minutes. Add tomatoes (or sauce), seasoning, spices, all three cans of beans (undrained) and the veggie crumbles*. Bring to a boil then reduce to a simmer for 30 minutes.
*you can heat the veggie crumbles in a non-stick skillet coated with vegetable spray to increase the amount of flavor they absorb and to enhance their texture.