Filled with plant-based protein and tons of goodness, this Vegetarian Chili for the meat lover will not only please the carnivores in your life, it will be a sure-fire hit with just about anyone (kids included)! It’s a quick and easy meal with barely any prep… check it out!
1 29 oz Can of Black Beans
1 29 oz Can of Kidney Beans
1 29 oz Can Lentils
1 Package of Morning Star Griller Crumbles
1 14.5 oz Can Petit Cut Tomatoes – Garlic and Olive Oil
2 29 oz Cans of Tomato Sauce
1 package Chili Seasoning (Mild)
1 Package Tex-Mex Seasoning
2 Tablespoons Cumin Powder
In a large saucepan, heat a bit of olive oil (I like to use Extra Virgin Olive Oil) and add the package of Morning Star Griller Crumbles. The Griller Crumbles are where you are going to get your plant-based protein and when I tell you that my meat-eating husband didn’t know the difference between this and ground beef when I made my first batch, I’m not kidding! The man had no clue! Had he known before his first bite, he probably would not have tried it.
Once the Griller Crumbles are cooked, you are going to want to add all the ingredients to the saucepan and bring it all to a boil while stirring every few minutes. Once boiling, reduce heat to a simmer and cover. Let it simmer for 45 minutes stirring occasionally. That’s it. Really, that’s it. It’s super easy, super quick, and calls for barely any prep!
Add On’s… If I’m not in too much of a rush, I like to add freshly chopped red peppers, green peppers and onions. A little garlic doesn’t hurt either, but you honestly don’t need anything more. The bare-bones version of this meal has a robust flavor and is sure to please anyone! My family especially enjoys it with a buttermilk biscuit placed on the bottom of the soup bowl and the chili poured on top!