Dad's Most Excellent Chili
My kids named this recipe - they watched a lot of "Teenage Mutant Ninja Turtles" in the '80's. They loved their Dad's chili and ate a lot of this growing up! This recipe is very flexible and can be easily adapted, using whatever you have on hand; if you find other brands that you like better, just use them. Precut, frozen onions and peppers are a little bit more expensive than the fresh, but they're quicker to use and don't make as much of a mess - we use them fairly often. One last note - you might want to cut the ingredient list in half, as this recipe makes a LOT of chili.
- 1/2 tbs. butter
- 1/2 tbs. olive oil
- 1/2 tsp. salt
- 2 tsp. basil
- 2 tsp. oregano
- 1 fresh green or red pepper, diced
- 1/2 medium onion, diced
- 1 package (6.4 oz.) Fantastic Foods Vegetarian Chili Mix
- 1 package (1 3/8 oz.) Old El Paso Chili Seasonings Mix
- 4 cups water
- 1 package Morningstar "burger" crumbles
- 1/2 can (28 oz.) crushed tomatoes
- 1 can (15 oz.) Healthy Valley Spicy Vegetarian Chili w/ Organic Beans
- 1 cup hot salsa
- 2 cans (40 oz. each) light red kidney beans
Put butter, olive oil, salt, basil, and oregano into a large pot. When it's sizzling, add peppers and onions. Stir vegetables occasionally until lightly browned.
Add Fantastic Foods Chili Mix, Old El Paso Chili Seasonings, water, and "burger" crumbles. Cook on high, stirring frequently, until it starts to bubble. Reduce heat, and continue stirring for 5 minutes.
Add crushed tomatoes, Healthy Valley Chili, and salsa. Continue cooking for 5 minutes, stirring occasionally to prevent sticking and burning.
Drain and thoroughly rinse beans. Add beans to mixture. Reduce heat to low, stirring occasionally, for one hour or more. Make sure it doesn't burn! For best flavor, let chili sit overnight before eating.
Add Fantastic Foods Chili Mix, Old El Paso Chili Seasonings, water, and "burger" crumbles. Cook on high, stirring frequently, until it starts to bubble. Reduce heat, and continue stirring for 5 minutes.
Add crushed tomatoes, Healthy Valley Chili, and salsa. Continue cooking for 5 minutes, stirring occasionally to prevent sticking and burning.
Drain and thoroughly rinse beans. Add beans to mixture. Reduce heat to low, stirring occasionally, for one hour or more. Make sure it doesn't burn! For best flavor, let chili sit overnight before eating.