With all this talk about the upcoming Super Bowl, I keep seeing all sorts of meat dishes. Well, have I got one for you, but shhh…don’t tell anyone, this chili is actually meatless. But no one would ever know, unless you squealed. It looks and tastes delicious, but it’s meatless and that’s what makes this Super Chili.
Not Just Another Jen’s Super Chili
1 Tbsp olive oil
1 medium onion, chopped
1 green bell pepper, chopped
2-15 oz cans diced tomatoes
1 package McCormick Chili Seasoning Mix
2-15 oz cans of kidney beans, drained
1-15 oz can pinto beans, not drained
1-12 oz package of Yves Meatless Ground Round (or the Taco Stuffers do well too)
1. In a dutch oven, heat olive oil and add onions and bell pepper. With heat on medium, stir until starting to limp, about 2 minutes.
2. Stir in 2 cans of diced tomatoes. Add chili seasoning and stir well. Add three cans of beans (kidney & pinto). Stir well. Simmer for 10 minutes.
3. Add the Meatless Ground Round and stir well, breaking up the big chunks. Simmer for 10 more minutes.
4. Spoon into bowls and serve with shredded cheese, onions or sour cream. However you like it works for me. In our house, we go California style with chopped avocado on top.
P.S. In case you cringe at the idea of using a soy-based, meatless meat, by all means, feel free to add ground beef or turkey. Just brown the meat first (omitting the oil, of course), then add the onion and peppers and proceed from there. I love to trick my guests for the fun of it, but yes, sometimes I do make my Super Chili with the real deal.
P.S. again…oh and what’s chili without the cornbread! I have to have Jiffy corn bread muffins. In fact, I LOVE to crumble some on top of my chili. Mmmm….
Enjoy!
