Saturday, September 24, 2011

sunday dinner.

Quick and easy vegetarian chili:

In a large stockpot, saute one diced yellow onion for 5 minutes. Add a 28-ounce can of diced tomatoes and the juice, a 15-ounce can of chili beans and liquid, a 15-ounce can of white kidney beans that have been rinsed, a packet of ranch dressing mix, and a packet of taco seasoning. Bring to a boil. Add one package of Boca or Morningstar Farms ground "beef" crumbles and heat through. Serve with grated cheese. (I think the chili tastes best after it sits overnight and the flavors have time to meld together -- which is why I made it on Saturday night.)

And apple crisp for dessert, of course! Happy fall feast! We're hoping to eat this while celebrating a Packers victory over the Bears...

1 comment:

  1. I've also made this with the soy chorizo from Trader Joe's. It adds a spicy flavor and is still veggie-friendly! Not sure where the closest TJ's is to you but it's definitely worth checking out.