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.
