Darryl’s Famous Vegetarian Chili

There are 3 rules when making this chili.

Wanna find out what they are?

 When I first met my wonderful husband Darryl, he made me his famous vegetarian chili. This stuff is golden. Let me tell you the story about when he first made it for me. 

 

We had been dating only a couple weeks. Darryl made a big, beautiful batch of his chili.

 

He handed me a bowl and told me not to take too much. “Only take  what you can eat….don’t take too much.” I proceeded to take 2 scoops of chili. He stopped me, warning me that he thought that was “enough” for me. hehehe Who was this fool telling me that I took too much chili! He loved his chili so much, that he didn’t want to see any go to waste. 

 

Well, I finished that bowl of chili and proceeded to marry that wonderful chili-loving vegetarian. No joke…. this chili is super easy and fast to make, healthy and vegetarian! What more can you ask for?

 

Darryl wanted me to make sure you all know his three requirements when making this.

 

1. You must have shredded or cubed cheese to sprinkle on top.

 

2. Corn chips are a must (as seen in the picture)

 

3. Only scoop out what you can finish… wasting Darryl’s famous chili is not allowed!

 

Serves 6
Here is what you need:
- 2 15 oz cans dark kidney beans
- 1 14.5oz can of tomato sauce
- 1 14.5 oz can tomatoes
- 1  bag of vegetrian crumbles (fake beef crumbles. We love Morning Star Starters)
- 1 packet of chili seasoning
- cheese for topping
- corn chips for topping

1. Place a large pot over a low/medium heat. Add your can of tomato sauce.

2. Mix in you packet of chili mix. Stir until completely mixed.

3. Next, add your can of tomatoes.
Stir until mixed completely.

4. Next add in your 2 cans of drained kidney beans. Stir.

5. Add the frozen bag of fake meat crumbles. Stir.

6. Fill 1 of your cans (I like to use the tomato sauce can) with water and add to the pot.

7. Bring chili up to a boil, then reduce heat and simmer for about 10-15 minutes. Stirring occasionally.

8. Top with cheese and serve with side of corn chips! The kids LOVE this recipe. It is simple and if you use the mild chili mix, there really isn’t any spice to  bother the little ones. This one will be served almost every Sunday throughout the winter months! mmmmmmm
XO Corey

Darryl’s Famous Vegetarian Chili

 

Print

Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Serves: 6

Ingredients

• - 2 15 oz cans dark kidney beans
• - 1 14.5oz can of tomato sauce
• - 1 14.5 oz can tomatoes
• - 1 bag of vegetrian crumbles (fake beef crumbles. We love Morning Star Starters)
• - 1 packet of chili seasoning
• - cheese for topping
• - corn chips for topping

Instructions

1. Place a large pot over a low/medium heat. Add your can of tomato sauce.
2. Mix in you packet of chili mix. Stir until completely mixed.
3. Next, add your can of tomatoes.
4. Stir until mixed completely.
5. Next add in your 2 cans of drained kidney beans. Stir.
6. Add the frozen bag of fake meat crumbles. Stir.
7. Fill 1 of your cans ( I like to use the tomato sauce can) with water and add to the pot.
8. Bring chili up to a boil, then reduce heat and simmer for about 10-15 minutes. Stirring occasionally.
9. Top with cheese and serve with side of corn chips!

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