YUM! Veggie Chili!!

Veggie Chili

 Those who know me know that I do not like to cook…  Yes, this is my recipe, and yes, it’s actually really good!  Of course it’s super easy too and pretty quick to prepare.  The recipe yields a LOT of chili so cut it down if you don’t want to have leftovers or freeze it like I do.

 Ingredients

 *all cans are regular sized unless otherwise indicated

 2 cans diced tomatoes (Italian seasoned)

1 can tomato sauce

1 can Rotel

2 small cans tomato paste

1 large can of Red Kidney beans (drained and rinsed)

1 large can of Black beans (drained and rinsed)

1 large can of Pink beans or Great Northern beans (drained and rinsed)

2 cans corn (drained)

1 can sliced stewed tomatoes

1 head garlic (microwave for 1 min, peel and chop)

2 bags veggie “ground beef” crumbles.  I like the Morning Star Farms brand.

1 medium onion, diced

1 bag wheat elbow macaroni (optional)

Olive oil

Chili Powder

Cumin

Oregano

Sage

 Directions

In a very large pot, combine all canned items.  In a separate pan, sauté onions in olive oil.  When the onions are soft add the garlic for a minute or two.  Add to chili mixture.  Next, brown veggie crumbles in pan.  Then add to chili mixture.  Add  2-3 Tbsp chili powder, about 2 Tbsp of ground Cumin, 1 Tbsp Oregano, and ½ Tbsp sage.  Stir well over medium heat.  Cover and simmer when chili starts to boil.  Adjust seasoning as necessary.  Boil elbow macaroni and drain.  Serve Chili over elbow macaroni.