Chock-full of veggies vegetarian chili
with ground beef substitute.
1 large sweet onion, diced
1 large green bell pepper, diced
2 garlic cloves, minced
2 tablespoons vegetable oil
1 (12-ounce) package ground beef substitute
1 large zucchini, diced
1 (11-ounce) can whole kernel corn, undrained
2 (15-ounce) cans no-salt-added tomato sauce
2 (10-ounce) cans diced tomato and green chilies, undrained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
1 teaspoon granulated sugar
1 (1 3/4-ounce) envelope Texas-style chili seasoning mix
- Saute first 3 ingredients in hot oil in
a large stockpot over medium-high heat 5 minutes or until tender.
Stir in beef substitute and remaining ingredients. Bring to a
boil; reduce heat. Simmer, uncovered, stirring often, 20 minutes.
Makes about 4 quarts.
Note: Chili may be frozen up to 3 months,