When I was not a vegetarian, I loved chili. So, when I stopped eating meat, almost TEN years ago (!!), I had to find a recipe that made me feel like I was still eating one of my favorite meals. Unfortunately, no one really makes a good, hearty chili so I had to figure it out on my own. After three years of trying different things, including the addition of the baked beans (a suggestion from my friend Misty), I have perfected a near-meat chili recipe.
1 16-oz can chili beans
1 16-oz can Rotel tomatoes
1 16-oz can Bush’s vegetarian baked beans
1 12-oz can corn
1 T chili powder
1 t salt
1 t garlic powder
½ t pepper
Cheddar cheese
In a pot, over medium heat, combine all of the ingredients and stir until combined. Let simmer until a skin forms on top, between 20 and 30 minutes. Ladle into bowls. Top with shredded cheddar cheese. Serve.
Thanks Gini! Always great to get a new recipe. I make a mean chili myself, and I bet it would be just as good without the meat. I appreciate the simplicity of this though :)
ReplyDeleteMy mouth is watering right now! I'll have to try this when I go home this weekend since I have no stove at school. I look forward to making it!
ReplyDeleteBrice - it's so easy and simple! It's a great weeknight recipe when you're too tired to cook.
ReplyDeleteClay - let me know how it is if you try it.
Gini we are going to have it for dinner this evening so you can ask the kids what they thought when you see them Friday night.
ReplyDelete