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This is a family favorite that I have been making for a couple of years now. It’s prepared vegan so that my oldest can eat it and then the vegetarians top it with cheese and Greek yogurt or sour cream! It’s still “meaty” enough that my meat eating husband still likes it! It took me months to perfect it, and it was totally worth it.
- 2 cans of kidney beans
- 2 cans of diced tomatoes
- 1 large onion
- 2 cloves of garlic
- 2 tbs. of olive oil
- 1 package of meat substitute. I’ve made it with vegan ground meat and vegetarian soy-free crumbles. It turns out great with all types of meat substitute.
- 1 cup of water
- 3 tbs. of chili seasoning
- Dice onion and add to a pot with the olive oil. Saute till the onion is soft and translucent.
- Add garlic and meat substitute. Stirring constantly, brown the meat substitute. Note, meat substitute is normally already cooked so what you are really doing is just making the meat a bit tougher. This adds more texture to the chili and keeps it from getting mushy or breaking apart. It normally takes just 2-3 minutes, depending on the type of meat substitute. If it’s sticking to the sides of the pan it’s not browned enough.
- Add the 2 cans of beans, 2 cans of tomatoes and the seasoning and bring it to a boil.
- Once it’s boiling turn down the heat to simmer and cook for 30 minutes to an hour. The longer the better! This can also be moved to the crock pot and cooked while you are out an about and you will return to a yummy dinner!