Semi-homemade Chili

By pattroyka58

  • 2 pkgs Morningstar Grillers Crumbles

  • 1 c chopped onion

  • 1 c chopped green pepper (sweet or hot)

  • 1 c chopped red pepper (sweet or hot)

  • 1 16 oz can tomato paste

  • 1 two-qt can tomato juice

  • 1 32 oz can diced tomatoes

  • 1 32 oz can tomato sauce

  • 4 c diced potatoes or canned

  • 1 16-oz can each dark and light kidney beans, drained and rinsed

  • 1 1/2 t salt

  • black pepper to taste

  • 1-2 t chili powder

  • 3 lg bay leaves

  • (any pepper sauce you like)

  • 2 T sugar or sweetener

  1. Chop or dice or whatever all veggies & potatoes. Submerge potato "cubes" in tap water to keep from browning.

  2. Defrost crumbles in bottom of large (5 qt) Dutch oven or soup pot and lightly brown. You may have to use a bit of oil to keep them from sticking.

  3. Add onion, green peppers and red peppers; cook over medium heat until veggies start to soften.

  4. Add all tomato products, using just enough water to well rinse the cans. Add

  5. salt, pepper, chili powder, bay leaves, pepper sauce if desired, sugar, and potatoes. Bring to low boil while stirring occasionally, reduce to simmer, cover and simmer about 1 hour.

  6. Add beans, stir and continue cooking until the consistency is pleasing to you. Remove bay leaves. Serve. Sometimes I top mine with shredded sharp cheddar cheese.

Nutritional Facts


dinner soup meatless