Game Day Chili

This recipe is easy to add to and adapt to your liking...

1 bag of Morning Star Farms, BOCA or Gardein meatless crubles
1 medium Vidallia onion chopped
1 green pepper chopped
1 14 oz can Rotel chopped tomatoes with chilies
2 8 oz cans diced tomatoes
1 cup water
1 14 oz can light kidney beans
1 14 oz can dark red kidney beans
1 packet chili seasoning (any brand)

Cook crumbles according to package in skillet. Drain and rinse beans, then add all ingredients to a crock pot. Set on high for 4 hrs. If you want it spicier, add cumin and chili powder to taste after 2 hrs of cooking. Serve immediately.

This is great to freeze and thaw later on for a quick meal! My dad only eats meat and potatoes. He had 3 bowls and no idea it was soy 'faux' meat!

This is the cooker I use as it has a timer and automatically turns on to keep warm after cooking so it doesn't burn.

**Award Winning Vegetarian Chili**

This recipe my mom got out of the newspaper when I was in the 7th grade. She had no idea what to feed a vegetarian and needed all of the help she could get! Over the years, I have tweaked the recipe and my sorority used it for a chili cookoff. We won! It is always a crowd pleaser and gets great reviews!

2 cans (16oz each) of kidney beans
1 can (1lb and 12oz) Italian plum tomatoes
1 cup chopped onion
1 cup green pepper, cut into 1/2 inch squares
1 clove of garlic crushed (can substitute minced if needed)
1 1/2 tablespoons of chili powder
1 cup raw brown rice or for those wanting lower carb options and no foamies due to RNY issues, substitute with 1 cup bulgur wheat (my favorite)
1 1/2 cup of water

Put beans, tomatoes, onion, green pepper, garlic, chili in large pot. Bring to a boil, lower heat, cover and simmer for 30 mins. Stir occasionally. Add rice (or bulgur) and water. Cover and simmer 30 additional minutes (45 min for brown rice). Makes 10 servings, 185 calories with bulgur, 10 calories more with rice. This dish freezes well!