Ben's Best Vegetarian Chili |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My fiance made up this recipe while trying to use up leftovers and it turned out great! He meant to use oregano, not mint, but since mint ended up in the chili, it stays on the recipe list! This chili is on the spicy side, but can be adjusted if you want a more mild version. Enjoy! Ingredients:
1 (15 ounce) can kidney beans |
1 (15 ounce) can black beans |
1 cup water |
1 (14 ounce) can of petite diced tomatoes |
1 (6 ounce) can tomato paste |
1 (12 ounce) package morningstar farms meal starters grillers recipe crumbles (or a pound of cooked ground meat, if you're not a vegetarian) |
1 garlic clove, minced |
1 small onion, chopped |
1 1/2 teaspoons chili powder |
1/2-1 teaspoon hot red pepper sauce (our favorite is 357 mad dog, if you use this brand measure 5 or 6 bullets worth) |
frank's red hot sauce (to taste) |
1 pinch mint |
olive oil (to grease pan) or pam cooking spray (to grease pan) |
shredded cheddar cheese (optional) |
Directions:
1. Empty black and kidney beans into a large pot. Add water and bring to a boil. When beans are warm and tender add diced tomatoes and tomato paste, stir. Reduce heat and let simmer.
2. While pot is on simmer, grease a frying pan with olive oil. Add veggie crumblers and cook according to package directions. When browned, add Frank's Red Hot (or other hot sauce) to preferred taste.
3. Add garlic and onions to pan with veggie crumblers and stir. Let cook for about a minute and add the contents of the pan to the pot. Stir.
4. Add mint, chili powder, and 357 Mad Dog (or favorite chili sauce) to taste.
5. Sprinkle with shredded cheddar cheese if desired.
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