I learned to make a great chili many years ago while still frolicking around at Penn State. Now it’s one of JB’s most favorite things I make (second to Stuffed Shells which are damn good I must say!)! With the arrival of Fall this is a great hearty and healthy dish!
Sunshine’s Vegetarian Chili
* This serves ALOT of people. I haven’t quite figured out how to feed just the 2 of us. It will comfortable feed a family of 4.
One can of Light Red Kidney Beans
One can of Black Beans
One can of Dark Red Kidney Beans
One packet of Mccormick Chili Seasoning
28 ounce can of Crushed Tomatoes
1 Bag of Low Fat or Fat Free Mexican or Cheddar Cheese
1 Yellow Onion, diced
2 cloves of Garlic, diced
Salt and Pepper
* Optional Frank’s Hot Sauce if you like it Spicy!
* Optional Morningstar Farms “Sausage” Crumbles
* Optional Whole Wheat Spiral Noodles cooked and drained
In a very large pot saute olive oil, onions, and garlic until onions are translucent. Add can of tomatoes, all beans, chili packet, and Sausage Crumbles and stir. Sprinkle a but of pepper, salt, and chili powder. Let this cook (it gets a little bubbly). Then turn to low and let simmer, stirring often.
If you are using pasta then scoop some in a bowl and top with the Chili and then sprinkle cheese on top.
Add Hot Sauce if needed!